We took Friday off to turn the three-day holiday weekend into a four-day mini vacation at the beach house. Friday's dinner was a salmon recipe we found on the New York Times cooking page. It wouldn't have occurred to me to put blueberries on salmon, but this was delicious. The blueberries were cooked in a sauce made with honey, shallots, white wine, and vinegar. The recipe called for white wine vinegar, but I happened to have blueberry vinegar from Lebherz Oil and Vinegar Emporium in my cupboard so I used that instead. We baked the fish a bit longer than the recipe calls for - after 10 minutes it still seemed way to undercooked, so we left it in the oven for a few minutes. This looked and tasted great with a lot of colors, textures, and flavors.
Although we cooked with white wine, it paired nicely with a Malbec. We will definitely have this again.
No comments:
Post a Comment