CookTeaser

Serves 2

A CookTale

The Balsamic arrow was a totally unplanned surprise on today of all days, Valentine’s Day.

In the village of Woodstock we have a great source for New Zealand organic Wild Salmon named Woodstock Meats. Their fish is delivered daily and has never been frozen. To prepare this dish, the Salmon needs to be placed in the freezer for about 30 minutes. At that point, it’s solid enough to carefully slice horizontally in half. The two slices will be about 1/4″ thick and require no more than thirty seconds a side in a buttery pan to cook.

INGREDIENTS

3/4 Pound Wild Salmon fillet (never frozen)
3 TB Butter & 1 TB EVOO
2 TB of Dry Vermouth
Sea or Kosher Salt & Black Pepper
Balsamic Vinegar Glaze (by Roland Foods, available on-line or at specialty food stores)

METHOD

1. Slice the slightly frozen Salmon fillet carefully in half (an electric knife helps). Season the two slices liberally with Salt & Pepper.

2. Heat a deep sided saute pan to medium, add the 1 TB of Butter & the EVOO. When it stops sizzling, add the Salmon & cook for 30 seconds per side.

3. Remove with a slotted spatula & transfer to a holding plate. Cover with tin foil to keep warm.

4. Add the remaining 2 TB of Butter to the saute pan & 1TB of Vermouth. Over high heat whisk them together to emulsify the sauce.

5. To serve, spoon the Vermouth Butter sauce onto each plate, top with a fillet & a sweep of the Balsamic Glaze.