- 4 salmon filets with skin
- 1 cup Chardonnay wine
- ½ cup white wine vinegar
- 7 tbsp extra virgin olive oil
- 4 shallots, sliced
- 4 tbsp fresh basil, chopped,
- 1 spring basil flowers for garnish
- 2 cups cherry tomatoes, halved
- ½ cup black olives, pitted and halved
- 2 tbsp drained capers
- 8 cloves garlic, smashed
- 4 tbsp piquillo & jalapeno bruschetta* available at specialty food stores
- 2 tbsp fresh Italian parsley, finely chopped
- 4 tbsp butter
- Salt & Pepper
- Marinate the salmon: In a shallow baking dish whisk together ½ cup white wine, ½ cup white wine vinegar and 3 tbsp EVOO, 2 shallots and 3 tbsp basil. Salt and pepper the salmon, then place it in the marinade flesh side down, cover with plastic wrap and refrigerate for at least 30 minutes.
- Prep the Relish: In a bowl mix the tomatoes, capers, 2 shallots, black olives, 2 tbsp EVOO, 2 tbsp Chardonnay, salt and pepper.
- Grill the Salmon: Preheat grill to medium-high heat, brush the grates oil, grill the salmon 5-6 minutes per side.
- Cook the Tomato Relish: While the salmon is cooking heat 2 tbsp olive oil on medium heat in a large saute pan and cook the garlic until translucent. Add the tomato mixture and cook for 2-3 minutes until softened, add pepper bruschetta and white wine, cook for 3 -4 minutes stirring frequently, slowly add 4 tbsp butter until blended. Add 1 tbsp each basil and parsley, cook for 1-2 minutes. Remove from heat and set aside.
- Place grilled salmon in center of pre-warmed plate, ladle the tomato relish on top of salmon. Garnish with remaining chopped basil and parsley. Serve with a side of sweet corn on the cob.
The exquisite natural flavor of salmon pairs well with everything from spicy coconut curry to citrus buerre blanc, but the savory tomato olive relish with these precious little cherry tomatoes could well be my favorite.
The inspiration for this recipe comes from my love for a favorite new secret ingredient called Piquillo & Jalapeno Brushetta. I accidentally discovered this savory flavor bullet when I was searching the shelves of my local gourmet market for a high quality marinated artichoke heart.
The condiment shelf was stacked full of marinated zucchini, olives, and artichokes, when a gorgeous pepper Brushetta caught my eye. Just the deep red color of the chunky peppers was enough to stop my heart. It was love at first sight. Then the label sealed the deal “Cucina & Amore” – Italian for “cooking and love.” This translation could be the code name for my heart. Now it’s a staple on my grocery list.
But it wasn’t the name that won my heart. One little bite and I was hooked. Chunky, savory, smoky, and peppery with the perfect amount of garlic and fantastic flavor. This little star ingredient is something you absolutely must keep in your pantry. You can find it at your local specialty food market or online. Super versatile, it is now my go-to dipping sauce for my homemade crispy chicken fingers.
To add color I decided to add some luscious Barnier or Kalamata olives. This gave me an excuse to peruse the olive bar at Whole Foods. Their olives are not pasteurized but are traditionally cured, helping them retain the unique bouquet, bold flavor, and outstanding texture. The rich black color and deep flavor adds a touch of drama to the dish.
From our Christian home to yours, I hope your family will be blessed with this Sonoma style of everyday gourmet cooking. Bon Appetit!
Love seafood? Check out my recipe for Mango Coconut Shrimp with Jalapeno and Pernod
Married to the love of her life, Erica lives with her husband David in beautiful Sonoma County, California. In addition to being an artistic and driven entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking. Her life was changed forever in 2001, when she became a Christian.
To learn more about Erica, read her real life Love Story – God of Second Chances