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May 9, 2016,

Fish & Flesh

Wild King Salmon with Sweet Cherries & Basil

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Wild Pacific King Salmon, for sale at a farmers market

If you cannot find wild King salmon, consider using duck breast instead of either farmed salmon or a different type of fish. Cook duck breast skin-side down until the skin is crispy and has released much of its fat then turn and cook until just rare.  Both salmon and duck are outstanding with a suave silky pinot noir; the cherries engage the wine beautifully and enhance the match.

• Serves 4

Ingredients

4 center-cut salmon fillets, 6 to 8 ounces each, scaled and pin bones removed
Black pepper in a mill
6 tablespoons butter
2 shallots or red onion, minced
3/4 cup fresh pitted Bing cherries, cut in half
3/4 cup fresh pitted Ranier cherries, cut in half
3 tablespoons pinot noir
2 tablespoons zinfandel vinegar
1 to 2 teaspoons sugar, optional
12 to 16 fresh basil leaves, cut in very thin strips

Directions

1. Season the salmon all over with salt and pepper and set aside briefly.

2. Melt 3 tablespoons of the butter in a medium saucepan set over medium low heat, add the shallots or red onion and saute until limp and fragrant, about 7 minutes. Season with salt.

3. Add the cherries, increase the heat to medium, add the wine and vinegar and simmer 3 minutes. Remove from the heat. Taste and if it seems a little flat, add the sugar.

4. Melt 2 of the remaining 3 tablespoons of butter in a heavy saute pan, add the salmon skin side up and saute for 5 minutes. Turn and saute on the skin side 2 minutes more. If the salmon is quite thick, cook for 1 or 2 minutes longer. Remove from the heat. The salmon should still be fairly soft when pressed with your finger.

5. Set the cherry sauce over medium heat.

6. Transfer the salmon to warm plates, spoon hot cherries and sauce over each fillet, top with some of the basil and serve immediately.

Melt 3 tablespoons of the butter in a medium saucepan set over medium low heat, add the shallots or red onion and saute until limp and fragrant, about 7 minutes. Season with salt.

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