3 pound salmon feeds two people
6- 8 pitted cherries fresh or 1/4 cup frozen cherries pitted
2 pieces of garlic clove chopped
1 tsp sea salt or pink salt
1 tbsp of lemon juice fresh
2 tbsp of olive oil cold pressed
pinch black pepper
Cherry Beurre Blanc sauce:
1 cup sauvigon blanc or
white wine
or
flume blanc or muscadet
or use Limoncello for a new fun kick to your fish dish!
1/4 cup of white wine vinegar
3 tbsp of shallots or onions or fennel
1/4 cup heavy or whipping cream
sprig of mint
10 tbsp cold unsalted butter cut into small squares
1 tbsp chopped fresh chives
Sea salt & pepper to taste
Cayenne pepper optional for a spicy kick
Cherry sauce:
Mix cherries, garlic, salt, lemon, olive oil, pepper in bowl. Mix
Place fish in glass pan. Pour topping. Marinate the fish covered in refrigerator 30 minutes, turning once.
Prepre buerre blanc:
Combine wine, vinegar, shallots and bring to boil in sauce pan.
Boil until 1/4 cup liquid remains. 4-5 minutes
Add cream and boil again. 3-4 minutes
Whisk in butter over high heat. Mix in remaining fresh ingredients.
Grill fish on bbq grill, oven or stove top. 5 minutes per side.
Serve with sauce on side warm.
Delicious and tasty.
Serve with white wine or Limoncello.
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