Grilled Salmon With Cucumbers And Black Bean Saucemain dish, sauces 4 500 g fillet salmon 1 5 cm thick -- skins and , about bones removed 6 large spearmint sprigs 1/4 cup olive oil black bean sauce; (recipe follows) 6 Lebanese cucumbers 8 thin slices bacon or pancetta 1 1/2 cups fish stock 4 1/2 tablespoons butter salt and freshly ground pepper 1/4 cup peeled; seeded and diced tomato Pull the leaves from the mint sprigs and set aside. Chop the stems coarsely and mix with the olive oil. Smear the mixture over the salmon fillets and marinate for 30 minutes. Heat 1 cup of the black bean sauce and keep it warm. Peel the cucumbers and cut them crosswise into 1 cm slices. Bake or grill the bacon until it is just crisp, and keep it warm. Wipe the marinade off the fish fillets and place them, skin side up, on a hot grill at a 45o angle. Cook for 2 minutes, turn the fillets 45o and cook for a further 2 minutes. Turn the fillets over and cook for another 4 to 6 minutes for medium rare. When you turn over the fillets, place the fish stock in a sauté‚ pan over high heat, bring to the boil and add the cucumbers. Lower the heat to medium and cook the cucumbers until tender, about 4 minutes. Add mint leaves to taste and stir in the butter until it is incorporated. Season with salt and pepper to taste. Spoon the cucumbers and their sauce on to warm plates. Place the fish on top of the cucumbers and then the bacon on the fish. Drizzle the black bean sauce over the fish and dot the plates with the diced tomatoes. Serve at once. From Jeremiah Tower's New American Classics by Jeremiah Tower, published by Harper and Row, New York Bon Appetit-Exec. Chef Magnus Johansson Source: Australian Vogue Wine and Food Cookbook 1993\1994 |
