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Grilled Salmon with Sun-Dried Tomato Sauce and Fennel

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
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