08 September 2014 - Grilled Salmon with a Red Wine Demi-Glaze.

Grilled Salmon, Sweet Summer Corn, Black Beans, Red Bell Pepper, Bacon and Asparagus with a Red Wine Demi Glaze Paired with Bridgeview Blue Moon Pinot Noir.

Serves 2 adults and 5 children.

Preperation |

Season Salmon lightly with olive oil, kosher salt and fresh ground pepper.  Grill, skin side down and rotate (do not flip) for about 10 minutes until salmon flakes with a fork.

Melt the butter in a sauce pan and add the diced onion and cook on medium high heat until the onions are translucent. Add the Red Wine, Corn Stock and Brown Sugar and bring to a boil for about 10 mins, reduce heat to medium low and let simmer for about 20 mins until slightly thickened.  Use a small ladle and top grilled salmon.

In a sauce pan add the corn, black beans and red bell pepper, cook on medium high heat for about 30 minutes until the red bell peppers are tender,  Grill the bacon, set aside and let cool, add bacon (broken into bit size pieces) once the corn, black beans, red bell pepper mixture is plated.

For the Asparagus, place in microwaveable dish, drizzle with olive oil and the juice of one lemon, add kosher salt, fresh ground pepper to taste, microwave for 6 minutes.

Ingredients |

2 pounds wild caught Salmon
2 cans Sweet Corn, drained and saved
2 cans Black Beans, drained
1 red bell pepper, diced
1 package of bacon
2 packages of fresh asparagus
Olive Oil
Kosher Salt
Fresh Ground Pepper
1 Lemon

Red Wine Demi-Glaze
2 tablespoons butter
1 white onion, diced
1 cup red wine
1 cup corn stock, drained from canned corn
1/2 cup brown sugar