topped with cherry agrodolce and served with brown rice
Course Main Course
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 6(click to scale)
Calories 600kcal
Ingredients
3cupsbrown ricedry
18ozwild Atlantic salmon 3 oz each
1/2tspground black pepper
1Tbspextra virgin olive oil
1 1/4lbfresh yellow onionssliced
1/2cupfresh celery stalksjulienne sliced
1cupfresh red bell peppersjulienne sliced
1eachbay leaves
1/2tspkosher salt
1/2cupunseasoned rice wine vinegar
1/2cupwhite wine
1/4cupgranulated sugar
3cupscherriesfresh
1tspfresh rosemarychopped
Instructions
Cook rice according to package directions.
Soak a cedar plank in water for at least 1 hour, Season the salmon with salt and pepper. Place the salmon on the plank and then place the plank on the grill over indirect heat. Cook the salmon until the salmon has reached 145F internally.
Wash, pit and slice the cherries in half. Set aside.
In a pan over medium-high heat, heat the olive oil and then sweat the onion, pepper, celery. Add the bay leaf and salt to the pot. Cook until onions become translucent and fork tender.
Next add the white wine, sugar and vinegar. Lower the heat and simmer for 20-25 minutes or until the liquid is reduced syrup-like in consistency. Remove from heat and add the rosemary. While off of the heat incorporate the cherries.
Top salmon with cherry agrodolce and serve with rice.
Notes
If you wish to omit the cedar plank, grill the salmon over direct medium-high heat and cook until 165F internally.