Wednesday, July 24, 2013

"HOW DO YOU GET FROM HERE TO THERE, WHAT DO YOU DO?" (JUNE ~ MID-JULY RECAP) ~ SALMON with BLUEBERRY SAUCE/SALMON with GRILLED PEACH SALSA

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault



Two different worlds ... and I love both








SALMON with BLUEBERRY SAUCE

2  lb. Salmon Filet
2  Tbsp. butter
2  cloves minced garlic
1  Tbsp. fresh thyme (or one tsp. dried)
pinch of sea salt and freshly ground pepper to taste

Sauce:

1  cup blueberries
juice from lemon
1  Tbsp. Arrowroot powder or cornstarch
2  Tbsp. balsamic vinegar
1  tsp. Herbes de Provence
1/4  cup white wine
1  Tbsp. butter


  • Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper. 
  • Grill to desired taste. 
Sauce:  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.  






















SALMON with GRILLED PEACH SALSA

For Salsa:

2  Peaches, cut in half and pit removed
1  Tbsp olive oil
2  Tbsp. finely chopped red onion
Small seeded and chopped jalapeno pepper
1  Tbsp. balsamic vinegar
2  heaping Tbsp. chopped cilantro
1  tsp. honey
juice of fresh small lime

For Salmon:

1 large or 2  7-8 oz. salmon filets
extra-virgin olive oil
fresh (or dried) thyme to taste
freshly ground pepper and sea salt to taste

  • Heat grill. Brush cute side of peaches with olive oil. Place cut side down on grill and grill peaches until caramelized but still hold their shape (about 3-4 minutes).
  • Remove peaches, slip off skin, and cut into 1/2 inch cubes. Toss in bowl with olive oil, onion, jalapeno, balsamic vinegar, cilantro, honey, and lime juice. Let sit at room temperature for 30 minutes.
  • While salsa rests, season salmon with olive oil, thyme, salt & pepper.
  • Grill until desired taste or fish flakes easily. 
  • Remove from grill and top with Peach Salsa.