| Ingredients:
|
|
1/3 C San Marco Sun-dried Tomatoes (not oil packed)
|
|
1/3 C Dry red wine
|
|
2 cloves Garlic, chopped
|
|
2 each Shallots, peeled and sliced
|
|
½ tsp. Fresh Thyme
|
|
½ C Water
|
|
¼ C Vegetable oil
|
|
TT Salt & Pepper
|
|
1.25 C Bocelli Balsamic Vinegar 12 year
|
|
2.5 T Bocelli Extra Virgin Olive Oil - Roman
|
|
2 T Fresh chives, minced
|
|
3 T Fresh lemon juice
|
|
1.5 LB Fennel, trimmed, halved, cored and very thinly sliced
|
|
4 6 ounce North Shore Fresh Salmon fillets - skin off
|
|
Instructions:
|
|
|
|
Combine the first 5 ingredients in a sauce pot and bring to a boil.
|
|
Reduce heat and simmer for 5 minutes.
|
|
Remove from the heat and let stand, covered, for 15 -20 minutes.
|
|
Transfer mix to food processor and puree.
|
|
With the processor running, add vegetable oil in a slow steady stream until all oil is incorporated.
|
|
Season with salt and pepper to taste.
|
|
Heat vinegar, reducing by 50%.
|
|
Combine 1 T of the olive oil with the chives and lemon juice - season with salt and pepper.
|
|
Add sliced fennel to seasoned oil.
|
|
Brush salmon fillets with olive oil and grill, seasoning with salt and pepper as you cook.
|
|
Mound the fennel salad onto service plates and set the grilled salmon on top.
|
|
Spoon the sun-dried tomato sauce around the fish, drizzle with the balsamic glaze.
|
|
YIELD: 4 portions |