Grilled Salmon With Tomato And Red Wine Butter

Grilled Salmon With Tomato And Red Wine Butter
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Grilled salmon is a deliciously blank canvas—take it up a notch by serving it with a delicate sauce made from diced tomatoes, red wine and butter.This recipe is by Marlow's Tavern in Winter Park, Florida, and was originally published in the Orlando Sentinel.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
4
servings
Grilled Salmon With Tomato and Red Wine Butter recipe - The Daily Meal
Total time: 60 minutes
Ingredients
  • 4 (6-ounce) salmon fillets
  • coarse salt and pepper to taste
  • 4 ounce salad oil
  • 2 cup blanched baby kale
  • 8 tablespoon dried whole cherries
  • 8 tablespoon toasted almonds
  • 2 cup jumbo couscous, cooked
  • 8 ounce red wine butter sauce (recipe follows)
  • finely chopped parsley for garnish
  • 1 cup white vinegar
  • 1 cup lemon juice
  • 1 1/2 cups white wine
  • 3 tablespoon chopped shallots
  • 2 tablespoon sugar
  • 1 cup finely diced canned tomatoes
  • 2 cup heavy cream
  • 1 pound butter
  • 1 cup red wine
Directions
  1. Season 4 (6-ounce) salmon fillets with salt and pepper to taste. Grill as desired.
  2. In a large sauté pan, heat 4 ounces salad oil. Add 2 cups blanched baby kale, 8 tablespoons dried whole cherries, 8 tablespoons toasted almonds, 2 cups cooked jumbo couscous, salt and pepper. Cook 1 to 2 minutes. Add 4 ounces red wine butter sauce (recipe follows) to the couscous mix, sautéing to bind it all together.
  3. Pile couscous in the center of 4 plates. Place 1 salmon fillet on top of each pile of couscous. Drizzle 1 ounce sauce around couscous and slightly over edges of fish. Garnish with finely chopped parsley.
  4. In a large saucepan, combine 1 cup white vinegar, 1 cup lemon juice, 1 1/2 cups white wine, 3 tablespoons chopped shallots, 2 tablespoons sugar and 1 cup finely diced canned tomatoes. Cook over medium heat, stirring frequently, until reduced by half.
  5. Add 2 cups heavy cream; reduce by half again. Slowly add 1 pound butter over low heat.
  6. In separate pan, simmer 1 cup red wine until it reduces to 1/4 cup. Add reduced red wine to the sauce and stir to combine.
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