Steelhead Salmon with Sun-dried Tomato Cream
Monday, February 15th, 2010
I’ll never forget the first time I tasted fresh fish from Alaska. It was a Copper River Coho salmon and it was one of the best things I had ever tried. I soon began ordering fresh, wild salmon from Alaska every season (which started in May and ran through September) and was always disappointed when the season was over. That is until someone sent me some Steelhead salmon which are caught all the way through winter – an unbelievable fish.
INGREDIENTS
- 4, 8 oz. portions Steelhead salmon
- Olive oil
- Kosher salt
- Pepper
For the sauce:
- 1 cup heavy cream
- 2 tablespoons sun-dried tomato pesto (available in our Plus stores)
- 2 tablespoons minced shallot or white onion
- ¼ cup white wine
- Pinch Kosher salt
- Pinch coarse pepper
PREPARATION
Heat a grill or sauté pan until very hot. Brush fish with olive oil and lightly season with salt and pepper. Grill or sauté to desired degree of doneness. I prefer Steelhead done medium at most. Any more than that and it tends to dry out.
To make the sauce:
Combine all ingredients in a heavy bottomed saucepan and bring to a boil over high heat. Reduce heat to medium and continue to simmer, uncovered until sauce coats the back of a spoon, about 15 to 20 minutes.
Nap sauce over fish and serve with any green vegetable and light pasta.
