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Sweet Chile Sauce
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Best Turkey-Bacon Burger
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Thierry Rautureau's
Grilled Salmon with Olive Tapenade and Master Sweet Chile Sauce
WINE NOTES
Bud Select: A premium, American-style
lager beer, with an assertive taste and clean finish.
Riesling: Predominant flavor of white peach, with a bit of
residual sugar, which makes it a good match for spicy, Asian
flavors.
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Thierry Rautureau's
Grilled Salmon with Olive Tapenade
and Master Sweet Chile Sauce
Serves 4 guests
- 1 pound wild salmon filet or steak (skin
on, pin bones out)
- 1/4 cup extra virgin olive oil
- 1/4 cup of chopped Walla Walla sweet onion
- 2 tablespoons minced garlic, sautéed
- 1/4 cup julienne carrot, blanched
- 1/2 cup of chopped green olives
- 3 tablespoons Sweet Chile Sauce
- 1 tablespoon chopped chives
- 4 crostini, toasted and rubbed with garlic
clove
- 4 new red potatoes, boiled
- 2 tablespoons sea salt
- 2 teaspoons fresh thyme
- 2 tablespoons argan oil (Moroccan nut oil)
- Kosher salt and freshly ground black pepper
Prepare a hot, clean grill with indirect heat.
(About 400 degrees.) In a medium sauté pan coated lightly with 2
tablespoons of extra virgin olive oil over medium heat, add onion,
season with salt and pepper, and sauté until golden brown, then put
aside to cool in a medium bowl. Add the garlic, carrots, olives,
remaining olive oil and Sweet Chile Sauce and combine well. Place
salmon skin-side down on cutting board and spread olive tapenade
mixture on top of filet. Place the salmon filet skin-side down over
the indirect heat on the grill and close the lid. Cook for about 8
to 10 minutes, then remove with two large spatulas, leaving the skin
on the grill. Place salmon on a platter and sprinkle with chopped
chives. Cut potatoes into quarters, season with sea salt and thyme
and drizzle argan oil over. Garnish with garlic crostini.
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