CCSC Recipes

Grilled Salmon with pineapple salsa

June 2009

1/2 medium fresh pineapple, peeled and cut into 1/2 inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 (6 ounce) salmon fillets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.

Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.

Brush salmon fillets with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

 

Beurre Blanc

Tip: Cold butter keeps the emulsion from breaking.

1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb unsalted butter, cold
Kosher salt, to taste

Preparation:

Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.

Makes 2 cups of sauce.

 

 

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