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www.sanfranciscocuisine.com T
Grilled Salmon with Ponzu Sauce
Chef Ted Burke
e sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here it’s used to baste the sh as it cooks. is recipe was featured in August 2001 issue of Bon Appetit Magazine
Salmon:
1 cup Orange Juice
1/2 cup Sake
1/2 cup Sugar
1/4 cup Soy Sauce
2 tbsp Fresh Lime Juice
1/4 tsp Dried Crushed Red Pepper 2 tsp Water
1&1/2 tsp Cornstarch Vegetable Oil
(6) 7-8 oz. Salmon Fillets
1 tbsp Black Sesame Seeds or Toasted Sesame Seeds 6 Lemon Wedges
For the Salmon:
• Combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy, small saucepan. Bring to boil over medium- high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1&1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon llet with 1 tablespoon ponzu sauce. Grill salmon skin side up, 3 minutes. Turn salmon llets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
• Transfer 1 salmon llet to each of 6 plates. Sprinkle with sesame seeds; garnish with lemon wedges and serve.
Grilled Wild Salmon with Heirloom Tomatoes
Serves 4
Wine Recommendation: J. Lohr Arroyo Vista Chardonnay
In a nod to our two primary appellations, Vineyard EVP/COO, Steve Lohr recommends this delicious salmon dish, from Paso Robles’ famed ‘American Bistro’ Artisan, paired with either J. Lohr Arroyo Vista Chardonnay or J. Lohr October Night Chardonnay .
1 1/2 lbs Heirloom Tomatoes, mixed varieties
2 cups Chick Peas, fresh (ceci beans), cleaned and blanched 4 tbsp Extra Virgin Olive Oil
2 lbs Wild Salmon, skin on, bones removed
1 Lemon, zested and juiced
1/2 cup Shallots, diced
1 additional Shallot, minced separately
1 tbsp Chervil, minced
1 tbsp Tarragon, minced
1 tbsp Chives, minced
2 tbsp Flat-Leaf Parsley, minced
1 tsp grey Sea Salt
1/4 lb thick-sliced Bacon, julienne
1/4 cup Sherry Vinegar
2 tbsp Dijon Mustard
4 oz Rocket (wild arugula)
Kosher Salt and Pepper, fresh ground
• Heat grill to 275°. In a small mixing bowl, combine lemon
zest, 1/2 cup shallots, chervil, tarragon, chives and parsley with
2 tablespoons of olive oil. Place salmon skin-side down on a baking sheet, and season with 2 teaspoons of kosher salt and some pepper. Spread a third of the herb mixture on the sh, then turn sh over. Spread the remaining mixture on the skin side, season with the grey salt and more pepper. Place sh in a wire sh basket and grill over indirect heat, skin side-up for about 20 minutes for medium, or until the desired doneness. Reserve.
• In a medium skillet, cook the bacon over moderate heat until browned and crisp. Transfer bacon to a bowl, reserve the fat in the pan. Add 2 tablespoons of olive oil and the shallot to the skillet and cook over moderate heat until the shallot is softened. Add the vinegar and simmer for 2 minutes. Remove from the heat and whisk in the Dijon mustard. Add bacon and season the vinaigrette with salt and pepper.
• Season the tomatoes with salt, pepper and half of the lemon juice. Place the rocket on top of a platter and drizzle about a 1/4 cup of the vinaigrette on top. Arrange the tomatoes on the rocket and scatter the ceci beans on top. Pull the salmon apart into large 2-inch chunks and nestle the pieces amongst the tomatoes and beans. Dress with a little more vinaigrette and lemon juice and serve.
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