This is a great recipe that will wow your friends and family but take almost no time at all. We have paired it with our 2012 Riesling to match the slight hint of citrus that you find in the sauce. Serve with steamed asparagus and cous cous.
4-5 Salmon Cutlets (may be substituted with Mackerel or tuna cutlets)
Sea salt and freshly ground black pepper
1 Tablespoon olive oil
2 Cloves garlic peeled and crushed
4 Tbs. tomato paste
1 Tbs. brown sugar
1 ½ cup Four Winds Vineyard Riesling
1 Tbs. lemon juice
8 sprigs fresh dill
2 medium de-seeded and finely diced tomatoes
¼ cup pitted Kalamata olives
4-5 torn basil leave
1 tablespoon toasted pinenuts.
- Season the Salmon pieces with sea salt and black pepper. Heat olive oil in a non-stick frying pan on medium and stir in garlic. Add Salmon to the pan and cook the fish for 1-2 minutes on each side. When cooked remove the fish and set aside.
- Using the same pan, stir in tomato paste and brown sugar and cook for 30 seconds on a medium heat. Add the white wine and lemon juice and heat, stirring until just boiling. Stir in the dill sprigs. Reduce heat to low, return fish to pan and cook for 10 minutes turning Salmon halfway through cooking time.
- Serve cooked Salmon topped with the Tomato, Basil and Olive Gremolata