2010 has been an amazing year for sockeye salmon in Vancouver, with a record run up the Fraser River and fish easily available from the boats on Granville Island. An amazing bounty, one for which we give thanks. It has been a slow year for ripening tomatos though, at least in our back garden, so when we got a lovely sockeye fillet we thought to bring them together.
For fish
- Fillet of salmon (we used sockeye but another type would work as well)
- Sea salt
- Green tomatos
- Fennel fronds
- Taragon
- Rosé
For sauce
- Onions
- Green tomatos
- Taragon
- Sea salt
- Rosé
Salt the fillet and let stand for a few hours.
Slice the green tomatos and layer over the fish. Sprinkle on fresh taragon, spread with fennel fronds (braised fennel makes a nice side dish). Splash on some rosé (we drank a lot of rosé in the summer of 2010). Wrap in tin foil and bake in slightly hot oven (350 for our oven) about thirty minutes until fish is almost done (it should still be a bit translucent when it comes out of the oven).
While the fish is baking, drink the rosé and make a sauce for the fish. Cook onions in a bit of oil and butter very slowly to bring out sweetness. Once the onions are soft and sweet add diced sliced green tomatos, cook until soft, add a glass of the rosé, reduce, add fresh taragon, taste and adjust seasoning, possibly add a squeeze of lemon just before serving.
The green tomatos seem to draw out the flavour of the salmon while the sweetness of the onions complements the sour green tomato.
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