Salmon with Agrodolce Sauce

Salmon with Agrodolce Sauce
from Gourmet April 2008

3 TBSP olive oil, divided
4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 tsp sugar
1 TBSP unsalted butter

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Spoon onions with sauce onto plates and top with salmon, skin side down.

Notes: Somewhat reminiscent of Tuna Trapani Style. I tried this because I scored the Sockeye Salmon on sale again. Still very impressed with the texture of the fish. This had a lovely, tangy taste. Will definitely try again.

Broiled Sockeye Salmon with Citrus Glaze

4th of July weekend, Part II

Broiled Sockeye Salmon with Citrus Glaze
recipe courtesy of Alton Brown

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 TBSP lemon zest
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Notes:Having recently caught part of Alton Brown's salmon episode of Good Eats, when I spied the Sockeye Salmon on sale, I could not resist trying it out. And the texture and depth of flavor in the fish made me really understand why this is so much better than the regular farm-raised salmon. I also cooked it on a cedar plank in a 400 degree oven for 10-15 minutes, turning up the broiler at the end to get the crust.

Rib-Eye Steaks with Mexican Barbecue Sauce

4th of July weekend, Part I

Rib-Eye Steaks with Mexican Barbecue Sauce
from Weber's Real Grilling
by Jamie Purviance

Sauce
1 large ancho chile pepper, about 1/2 ounce, stem and seeds removed
3 plum tomatoes, cored and cut in half lengthwise
2 slices red onion, each about 1/2 inch think
extra virgin olive oil
2 medium garlic cloves, smashed
3 TBSP cider vinegar
2 TBSP light brown sugar
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp ground allspice
1/4 tsp ground cloves

4 rib-eye steaks, about 12 ounces each and 1 inch thick
1 tsp paprika
1 tsp kosher salt
1/2 tsp light brown sugar
1/2 tsp freshly ground pepper

To make the sauce:
In a small bowl, cover the ancho chile with 3/4 cup boiling water and allow the chile to soften for 20 to 30 minutes, turning occasionally. Lightly brush or spray the tomatoes and onions with oil. Grill over Direct High heat until slightly charred, 8 to 10 minutes, turning once. Place the chile and soaking water, tomatoes and onions in a blender or food processor. Add the remaining sauce ingredients and process until completely smooth, about 1 minute. Pour the sauce into a medium saucepan. Bring to a boil over high heat, then lower the heat to a simmer and cook from 5 to 10 minutes. Remove from the heat. Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl, combine paprika, salt, brown sugar, and pepper. Lightly brush or spray the steaks on both sides with oil; season with the spice mixture. Grill the steaks over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, brushing with sauce and turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the reserved sauce.

Notes:The ancho chile hunt was formidable. If I'd decided on this sooner, I would have ordered them from Penzey's but instead a grocery-store crawl ensued. I was so pleased to be finally successful. Since I was making the sauce the night before, I broiled the vegetables rather than grilling them. As for the sauce itself, it was well worth the effort. A nice roasted heat that built slowly over the course of the meal and an under-current of the more complex flavors from the spices. Definitely a winner.