EPISODE 9: NIAGARA AND LAKE ERIE

PINE NUT CRUSTED SALMON WITH CONCORD GRAPE SAUCE

4 6oz. salmon fillets
1 cup pine nuts, finely chopped

1/4 cup carrots, diced
1/4 cup celery, diced
1/2 cup onions diced
1 tbls. tomato paste
1 bay leaf
2 cups dry red wine
4 cups concord grape juice

Heat 2 tbls.of oil in a small sauce pot. Then add carrots, celery, and onions over medium high heat until vegetables begin to brown. Add tomato paste, stir and continue to cook 2 minutes longer. Pour in the red wine and bay leaf, being careful that wine does not flare up. Allow the wine to reduce by half. Then add grape juice and reduce by half or until sauce consistency(thick enough to coat the back of a spoon). Strain sauce, and keep warm.

Season salmon with salt and pepper. Coat the top of each salmon with 1/4 cup of pine nuts, and gently press into salmon. Using an oven proof skillet, heat 2 tbls. of oil. When oil is hot, add salmon fillets pine nut side down. Cook until golden brown. Turn salmon over and transfer skillet to a 350 degree oven and cook 6-8 minutes. Remove salmon from oven and serve immediately with concord grape sauce.

BACK TO: New York Wine & Table