Grilled Salmon Cassis
by Kate Heyhoe
Serves 2 to 3
A favorite summertime drink is kir, white wine splashed with crème de cassis, a black currant-flavored liqueur. Currants are tiny berries, and their fruity flavor in the crème de cassis melds especially well with salmon. A dose of soy sauce adds depth and helps brown the cassis glaze.
1 pound salmon fillet with skin
3 tablespoons crème de cassis
2 tablespoons soy sauce
2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves
Lots of fresh ground pepper
Place the salmon in a nonreactive baking dish, skin side down. Combine the cassis, soy, olive oil, and garlic. Pour over the salmon. Sprinkle the surface with the thyme, pressing into the flesh. Sprinkle generously with fresh pepper. Turn the salmon over so the flesh bathes in the marinade. Marinate 1 hour.
Lightly oil a grill. Heat to medium. Place the salmon skin side down directly over the heat. Cook until the flesh is flaky and slightly pink inside, basting occasionally with the marinade. Serve with lemon wedges.
Variation: Grill on a bed of rosemary branches, soaked in water for 15 minutes. Cover to retain the smoke.
Kate's Global Kitchen for August-September 2002:
08/30/02 More Grilling, All Year Long
09/06/02 "Meating" the Italian "Salumeria"
09/13/02 Cooking Up an Italian Life
09/20/02 Savoring Salt-Packed Anchovies & Capers
09/27/02 The Little Italian Cookbook, Revised
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created August 2002