You know, there are times that only one thing will do for dinner.
Only one kind of fish. Only one preparation of same. That happens with salmon around this house. It has to be Wild Sockeye Salmon. And it has to be Bobby Flay’s Sherry Vinegar Glazed Salmon with Fresh Tomato Relish and Arugula (my touch). It doesn’t matter who is here for dinner, it doesn’t matter if they hate salmon. They eat this and fall out. Seriously. Facial expressions change. Silence descends on the island (otherwise known as the dining room table because we don’t have one because Groom gave it away during the kitchen renovation, which is another story). Actually he gave away the sofa, the chairs, hutch, table and sideboard. The Sideboard. My claim to fame. I have danced on that sideboard so many times, I can’t tell you. I think I’ve gotten over it. But this subject may resurface in another blog post. Maybe not. Then again there are people who read this blog that can tell you things I can’t remember. But smile and say, “wasn’t that fun” when they bring it up.
Anyhoo…silence and then it’s “what the hell did you do to this salmon?"
Can’t lose with this recipe, people. Can’t lose at all. Plus the fact that ITUNES has one of the
best songs EVER ( hence the title of this blog) available for downloads and it makes you dance with guys you danced with years ago ( and you are SO cute when you dance in your mind) while Groom sips a bit of Glenlivet and smiles while the salmon rocks on grill. Life is good!
Wild Sockeye Salmon Fillets with Sherry Vinegar Glaze and Spicy Tomato Relish
Spicy Tomato Relish:
2 medium ripe tomatoes, coarsely chopped
Small slice off side of red onion, finely diced
Fresh Italian parsley, chopped.. Eyeball it
Good shake or two of red pepper flakes
Big splash of red wine vinegar
Several good turns of extra virgin olive oil
1 cup good Sherry vinegar
Two big tablespoons Dijon Mustard
1 tbsp honey
2 tbsp ancho chile powder
Coarse salt and freshly ground pepper
2-4 good sized fillets of wild Sockeye salmon, skin on
Put the Sherry vinegar in small saucepan and reduce it down to about a quarter cup. In small bowl, put honey, mustard, vinegar chile powder, salt and pepper and whisk together. When cool, pour over salmon fillets.
Combine all ingredients for the tomato relish and let sit for about half an hour.
Get the grill going and cook till skin on salmon is crisp; don’t turn and salmon is firm to touch. You can heat a cast iron pan with a bit of oil in it and do the same thing. People have their own way they like to do salmon or any fish, so when it’s done for you, rock on.
Put a “paw full“, my mother’s expression, of Arugula on your dinner plate. Top with salmon and the tomato relish. Remember one of your favorite songs and light a candle with dinner. Enjoy!