by Sagegreen
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my 314 recipes »
A&M's Testing Notes:
Expand CollapseSagegreen's Notes:
Expand3 ounces sour cream or premium thick plain Greek yogurt, fage Ask a question about this ingredient
4 ounces EVOO Ask a question about this ingredient
2 teaspoons dijon mustard Ask a question about this ingredient
1 teaspoon sweet smoked paprika Ask a question about this ingredient
2 teaspoons fresh lemon zest Ask a question about this ingredient
2 tablespoons premium capote capers Ask a question about this ingredient
8 Rainier yellow cherries, chopped and pitted, using all the juice Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1 teaspoon fresh dill Ask a question about this ingredient
1 tablespoon chopped flat leaf parsley Ask a question about this ingredient
Whisk the sour cream with the olive oil.
Ask a question about this stepMix in the remaining ingredients. Keep cool.
Ask a question about this stepoil for searing (grapeseed or olive) Ask a question about this ingredient
8 ounces fresh salmon steak fillet Ask a question about this ingredient
1 teaspoon fresh ground green peppercorns Ask a question about this ingredient
1 tablespoon sweet smoked paprika Ask a question about this ingredient
1 cup red onion sliced into rings and halved Ask a question about this ingredient
2/3 cups Rainier cherries, pitted and halved Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
dill for garnish Ask a question about this ingredient
4 lemon wedges Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
Heat a heavy pan (using high heat).
Ask a question about this stepAdd a light amount of a good cooking oil.
Ask a question about this stepSprinkle the salmon with paprika and ground pepper.
Ask a question about this stepQuickly sear the salmon on both sides so that it is crusty on the outside but still all pink inside.
Ask a question about this stepReduce the heat to medium. Add the onions and cherries.
Ask a question about this stepAdd the wine and reduce. Don't overcook the salmon: keep it at least a little pink inside, if not more.
Ask a question about this stepAdd salt. Ready to plate: Add some hot onions and cherries over the salmon. Spoon the cool cherry sauce on top. Garnish with dill and lemon wedges.
Ask a question about this stepAnd this works with creme fraiche instead of yogurt with steak, too, btw.
The Rainier cherries on the tree outside our window are almost ripe, our 2009 vintage Pinot Gris almost ready for bottling, I have a new box of Hungarian paprika and the luscious photo of your salmon has my mouth watering. Can't wait to try out your recipe!
Peg @ Bear River Vineyards
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Saved! :)