- 1/3 cup sun-dried tomatoes (not oil-packed)
- 1/4 cup red wine
- 2 garlic cloves, sliced
- 1 shallot, sliced
- Pinch of thyme
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
- 1 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh chives
- 3 tablespoons fresh lemon juice
- 1 1/2 pounds fennel bulbs—trimmed, halved, cored and very thinly sliced
- Four 6-ounce skinless salmon fillets
How to make this recipe
In a medium nonreactive saucepan, combine the sun-dried tomatoes, red wine, garlic, shallot, thyme and 1/2 cup of water. Bring to a boil over moderately high heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 20 minutes. Transfer the mixture to a food processor and puree. With the machine on, add the vegetable oil in a slow, steady stream. Scrape the sauce into a bowl and season with salt and pepper.
In a medium nonreactive saucepan, boil the balsamic vinegar over high heat until reduced to 1/4 cup, about 10 minutes.
In a large bowl, combine 1 tablespoon of the olive oil with the chives and lemon juice. Season with salt and pepper. Add the fennel and toss well.
Light a grill or preheat a cast-iron grill pan. Brush the salmon fillets on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over moderately high heat until nicely browned and just cooked through, about 4 minutes per side, depending on the thickness of the fillets.
Mound the fennel salad on dinner plates and set the salmon fillets on top. Spoon the sun-dried tomato sauce around the fish and drizzle with the balsamic vinegar glaze.
The sun-dried tomato sauce and balsamic reduction can be cooled and refrigerated separately for up to 1 week.
Pair with a California Sauvignon Blanc, such as Cakebread Cellars or Long Vineyards.