It tastes like fall – Salmon with white grapes
Ca sent l’automne – Saumon aux raisins blancs
Grapes for me is the fruit that symbolizes fall, probably because of the harvesting of the grapes in France (vendanges). Today, I wanted to feature a very simple French dish using grapes and combined with salmon, and this one turned out much better than it used to, probably because this time I cooked the salmon skin up and not down (touching the pan). So if you have some salmon and want to try something quick and new, this would be a good choice.
Usually, I do not combine fruits and fish, but it works very well in this case. The grapes don’t have a strong flavor, and their slight sweetness associated with the acidity of the wine and crème fraîche balances the dish very well.
You can use scallops instead of the shrimps, and substitute white fish to salmon.
I bet most of you must be getting ready for Thanksgiving with all the food preparation and planning, so this salmon would be perfect after you’re done with the festivities and the turkey. I know Thanksgiving is a huge celebration in the US, when the families gather and get together around a traditional meal. For us, it’s more like an opportunity to have a dinner with friends, since everyone is off, and right now I still haven’t figured out what I will have for dinner. I have absolutely no idea…I can always serve this salmon, and see the look on everyone’s face when instead of a beautiful golden the turkey, I bring out salmon. I don’t think I’ll have the guts to do that!
So if one of those nights, you’re up for quick, easy and delicious, voilà! you got your meal!
Happy Thanksgiving to everyone!
Ingredients for 4
- 4 salmon fillets (or steaks)
- 20 shrimps, peeled and deveined
- 2 tbs olive oil
- 2 bunches white grapes, peeled and seeds removed
- 3 shallots, chopped
- 3.38 fl oz (or 10 cl) white wine
- 1/3 cup fish fumet
- 1 tbs crème fraîche
- salt and pepper
- dill for decoration
Peel and remove seeds from grapes. Heat 1 tbs olive oil in a pan and add shallots. Cook slowly until soft. Add shrimps, let them cook both sides, then add grapes, wine and fumet. Let the sauce reduce to half. Add cream, salt and pepper.
At the same time, in a non stick pan, cook salmon in 1 tbs olive oil about 2 minutes on each side, or longer if you like the salmon well done.
Place salmon in a plate, arrange shrimps and raisins, all around, then pour the sauce on top. Decorate with dill.
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- To start or end the week with happiness – Herb and walnut breaded salmon with broccoli salsa