Grilled Salmon With Sun-Dried Tomato Compote

Recipe Ingredients

1 1/2 cups	355ml	Cabernet Sauvignon
		= (or similar dry red wine)
3 oz	85g	Dry sun-dried tomatoes
1 1/2 tablespoons	22ml	Minced fresh garlic
3 tablespoons	45ml	Finely-diced onion
3 cups	187g / 6.6oz	Chopped fresh tomatoes
		= (or canned diced tomatoes)
1/3 cup	78ml	Pitted black olives
3 teaspoons	15ml	Tomato paste
3 teaspoons	15ml	Finely-chopped fresh rosemary
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
6		Salmon fillets - (4 to 6 oz ea)

Recipe Instructions

In a small pot, bring the wine and a cup of water to a boil. Add the sun-dried tomatoes and remove from heat. Let tomatoes reconstitute for about 5 minutes, until softened. Drain tomatoes, reserving liquid, and chop into medium dice.

Spray the rack of a grill with non-stick spray and preheat the grill.

In a medium pot, combine sun-dried tomatoes, garlic, onion, tomatoes, olives, tomato paste, rosemary, salt and pepper. Cook over medium heat until well blended and aromatic. Use reserved wine if needed to keep moist. Pulse briefly in food processor to make the compote. Set aside and keep warm.

Place the salmon on the grill and cook for 3 to 4 minutes on each side. Thicker fillets may need to be finished in a 350 degree oven for about 5 minutes.

Serve 1 fillet per person and top with compote. The compote can be served at room temperature or may be heated slightly.

This recipe yields 6 servings.

Source:
St. Supery Winery, Napa, CA

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