PV GFS Grilled Wild Salmon with Grilled Figs and Red Wine
Cooking wild salmon can be quite difficult, due to the fact that it is very lean and will dry out if overcooked. So always undercook and leave to rest for the best results. This recipe is quite unusual, but does work well. The red wine glaze is used almost a seasoning, so a little will go a long way. Probably a teaspoon would suffice over each grilled fig and grilled pieces of salmon.
- Cut slits in the tops of the soft figs, roughly 1/3rd the way down.
- Place all the glaze ingredients into a pan, season and simmer until you have a thick glaze, probably by 2/3 rds.
- Pre heat a grill to the highest setting.
- Place the figs onto a baking lightly oiled tray.
- Grill the figs under the grill until soft, probably for only a minute or two.
- Heat as large frying pan.
- Season the salmon well with salt and pepper.
- Place the salmon skin side down into the hot pan and cook for 2-3 minutes.
- Place the pan under the grill or in a hot oven and cook for 3-4 minutes.
- Its essential that you do not overcook the fish, half cook and remove and leave to rest for at least 5 minutes in a warm place.
- When ready to serve, arrange the figs in a deep bowl or warm plate.
- Place the salmon in between the figs.
- Saute the spring onions quickly in the olive oil
- Stir the chopped dill into the glaze and spoon over the salmon and figs.
- Sprinkle over the onions
600g salmon fillet, cut into 6cm cubes, scaled but skin on
2-3 tbsp olive oil
150mls red wine
1 x 10g fish stock cube
4 tbsp balsamic vinegar
4 tbsp olive oil
3 tsp caster sugar
4 spring onions, cut into long shards
2 tbsp olive oil
8 ripe figs
1 tbsp chopped fresh dill