Salmon chops


Food & Drink - - FLAVOURS -

Seek out wild coho salmon from a 6 to 8-lb (2.7 to 3.5-kg) fish. Aim for an in­ter­nal tem­per­a­ture of 125° to 130°F (52° to 54°C).

1 tbsp (15 mL) grape-seed or canola oil 1 small shal­lot, finely chopped

1 tbsp (15 mL) Cham­pagne vine­gar or white wine vine­gar

1 tbsp (15 mL) lime juice

3 tbsp (45 mL) honey

¼ cup (60 mL) wa­ter

2 tsp (10 mL) finely grated gin­ger

1½ cups (375 mL) goose­ber­ries, tailed and topped

1 green fin­ger chili, thinly sliced

1 tbsp (15 mL) finely chopped ci­lantro 1 green onion, finely chopped

4 wild coho salmon steaks, 1¼ inches (3 cm) thick, about 6 to 7 oz (175 to 210 g) each

Salt and freshly ground black pep­per

1 tbsp (15 mL) grape-seed or canola oil

1 tbsp (15 mL) but­ter

1 For the rel­ish, heat oil in a medium skil­let on medium heat. Fry shal­lot un­til translu­cent, about 4 min­utes. Whisk vine­gar, lime juice, honey and wa­ter to­gether in mea­sur­ing cup; add to skil­let along with gin­ger and goose­ber­ries.

2 Re­duce heat to low and gen­tly sim­mer 13 to 16 min­utes (add a lit­tle wa­ter if pan be­comes dry) or un­til liquid is syrupy and goose­ber­ries are ten­der but still whole. Stir in chili, ci­lantro and green onion; cook 1 minute longer; re­move from heat. Turn out into non-re­ac­tive dish and re­frig­er­ate un­til chilled, about 3 hours. (Rel­ish can be made up to 3 days in ad­vance.)

3 Sea­son salmon. Com­bine oil and but­ter in large skil­let on medium-high heat. Once but­ter is foam­ing add fish; cook 3 min­utes per side for medium-rare. Serve at once with rel­ish.

Serves 4

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