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Grilled Wild Salmon with Warm Bing Cherry, Sweet Onion, and Tarragon Chutney |
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Thursday, 10 July 2008 |
Dalis Chea of Herban Feast created this recipe for fresh cherry chutney that brings together some of our favorite flavors of summer. Chea studied at Western Culinary institute in Portland and worked at Canlis when Greg Atkinson was the executive chef there at the turn of the century. Herban Feast is a fantastic space for parties located in the Sodo neighborhood; it looks like a cross between a cathedral and a warehouse with just the right balance of sacred and grungy. Chea recommends serving the grilled salmon with a rose, but we’re more inclined to pour a Pinot Noir like the casual but sumptuous Red Truck Pinot from Sonoma.
(Serves 4)
1 tablespoon olive oil, plus oil for grilling
1 Walla Walla sweet onion, sliced
1 teaspoon garlic, chopped
1 tablespoon minced ginger root
1/2 pound Bing cherries, pitted and halved
1/4 cup red wine
2 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons tarragon leaves, plus sprigs for garnish
11/2 pounds wild salmon fillet, cut into 4 portions
Salt and pepper to taste
1.) To make the chutney, In a hot saucepan, caramelize onions in oil, then add garlic and ginger and cook until lightly golden. Add cherries and cook gently. Deglaze pan with red wine and reduce until cherries are tender. Finish with vinegar, sugar, tarragon, salt, and pepper.
2.) To grill the salmon, preheat a backyard barbecue and rub the grilling surface with olive oil. Season the salmon fillets lightly with salt and pepper. Grill skin-side-up for five minutes, or until dark lines form on the flesh, then turn the salmon and grill until the fish is just cooked through, about 4 minutes more. Serve the salmon with the chutney and garnish with tarragon sprigs.
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