Grilled Salmon with Rapini and Sherry Vinegar Reduction
Recipes by Kevin Gillespie, Partner, Kudu Safari Braii
Photography courtesy of Kudu Safari Braii
Photography courtesy of Kudu Safari Braii
|
Yield: 4 servings
4 stalks (about 1/2 pound) rapini/broccoli rabe 3 tablespoons Marcona almonds 4 3-ounce wild king salmon fillets, skinned and trimmed to an even thickness salt to taste 2 tablespoons Garlic Oil (recipe included) 2 tablespoons Sherry Vinegar Reduction (recipe included) 2 tablespoons high quality extra virgin olive oil for finishing Preheat braii to medium. Trim about 2 inches off bottom of rapini, just removing the very tough stalk. Fill a large bowl with ice and water to make an ice bath. Bring large pot of water to a rolling boil. Drop rapini in boiling water for 1 minute. Using tongs, immediately transfer rapini to ice bath and swirl to cool and stop cooking, about 45 seconds. Remove from ice bath and gently pat dry with paper towels. Let rapini drain, uncovered, on paper towels. Place almonds in a zip-top bag and, using a rolling pin or skillet, roughly crush. Place salmon on flat plate and pat dry with paper towels. Generously season each fillet with salt, lightly drizzle with Garlic Oil (avoid brushing on oil because it will remove seasoning) and let stand for 5 minutes. The salt will extract some moisture from the fish, so pat each fillet dry with a paper towel then drizzle with a little more Garlic Oil before cooking. The oil adds flavor and helps prevent the fish from sticking to the grill. Transfer filets to grill and place, presentation side down, at a 45-degree angle to grates. Grill for 3 minutes, turn 90 degrees and grill an additional 2 minutes. Using a spatula, carefully loosen and flip each fillet. Drizzle with a little more Garlic Oil and grill until fish is slightly translucent in center, an additional 2 minutes. Line a plate with a double layer of paper towels and transfer fish to plate, presentation side up, to rest for 3 minutes. Grill rapini 2 minutes, turn and grill an additional 1 minute, enough to heat the rapini through. Sprinkle with salt. Drizzle a 4-inch circle of Sherry Vinegar Reduction in center of each plate. Place salmon in center of plate and lay rapini along the long side. Sprinkle fish and rapini with almonds and drizzle entire dish with a generous amount of olive oil to finish. Garlic Oil Yield: about 1/2 cup cloves and 2 cups oil 3 whole heads garlic, each clove peeled and trimmed of its woody end, about 30 cloves total 2 cups olive oil |
For the Garlic Oil
Place garlic cloves and olive oil in a small saucepan. Bring oil almost to a simmer over medium heat; don’t let it boil. Reduce heat to low and cook until garlic is golden brown and soft, 20 to 25 minutes. Remove pan from heat and let garlic cool in oil. Confit garlic can be stored in refrigerator for up to 2 weeks. Sherry Vinegar Reduction Yield: about 1/2 cup 3 oranges 1 cup best-quality sherry vinegar 1/2 cup raw cane sugar (turbinado sugar) 1/4 teaspoon salt For the Sherry Vinegar Reduction Using a vegetable peeler, remove a 1-inch strip of peel from each orange. Squeeze oranges to make 3/4 cup juice. Mix orange peel, juice, vinegar, sugar and salt in a 10-inch skillet. Bring mixture to a boil over high heat, then reduce heat a little and simmer aggressively until liquid reduces in volume and thickens to a maple syrup consistency, about 10 minutes. The reduction should coat the back of a metal spoon when you dip the spoon in and run your finger down the spoon’s back. Pull pan from heat and use immediately, or refrigerate reduction in a covered container for up to 3 weeks. As mixture cools, it will thicken. Bring to room temperature and thin with a little hot water before using. Flavors pairing suggestion: Monte Clavijo Rioja White KUDU SAFARI BRAII kudugrills.com |
