Planet Green
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Yield: 4 servings
Ingredients:
4 Salmon fillets, skin-on, 6 ounces each, scaled and scored
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1 tablespoon olive oil
2 tablespoons minced shallots
Pinch crushed red peppers
1/2 cup dry white wine
1⁄4 cup red wine vinegar
1⁄4 cup cherry preserve
2 tablespoons unsalted butter
1⁄2 cup chicken stock
Root Vegetable Rosti, for serving
Method:
Preheat a large sauté pan with the olive oil. Season one side of the fillets with half of the salt, pepper and sugar; flip them over and season the other side with the remaining seasonings.
Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, 3 minutes. Flip over and cook on the other side for 1 to 1 1⁄2 minutes. Remove from the pan and store in a low temperature oven to keep warm, skin side up.
Using the same pan, add the shallots and crushed red pepper and saute, stirring, until just tender, 15 to 20 seconds. Add the wine, red wine vinegar and cook until it is almost completely evaporated, 30 seconds. Add the chicken stock and cherry preserve, stir to incorporate and let it simmer to slightly reduce it, 1 minute. Stir in the butter and remove the pan from the heat.
Plate the salmon fillets and spoon the cherry sauce on top; serve with the potato rosti.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Sweet Tooth Episode of Emeril Green.
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