The Flight Deck Lounge's Grilled Salmon with Provençal Relish Recipe

Grilled Salmon with Provençal Relish

Grilled Salmon with Provençal Relish

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Figs, olives, and pastis come together in a relish inspired by the tapenades of Provence. Its sweet-salty richness with char-grilled salmon makes a sleek match with Cabernet Sauvignon’s smooth tannins and black fruit-cherry core.

Ingredients:

Provençal Relish
½ cup dried Turkish figs, chopped
½ cup water
¼ cup + 1 tsp pastis (or other anise-flavored liqueur), separated
1¼ cup kalamata olives, without pits
2-3 Tbsp capers, rinsed
2 Tbsp fresh lemon juice
5 anchovy filets, finely chopped
1 garlic clove, smashed to a paste
1 tsp fresh thyme leaves
4 Tbsp olive oil

Salmon
4 6-oz filets of fresh salmon
2 Tbsp neutral oil
Salt, pepper

Instructions:

Simmer figs in the water with ¼ cup of the pastis until fruit is soft and liquid is absorbed (10-15 minutes). Meanwhile, put olives, capers, lemon juice, anchovies, garlic, and thyme into a food processor and process briefly, so that the mixture remains chunky. Add the cooked figs with any remaining liquid, the olive oil, and the remaining 1 tsp pastis and pulse until combined. Stir to ensure everything is evenly incorporated, and season to taste with pepper (it should have plenty of salt). Keep relish at room temperature until serving. You can also make the relish 24 hours ahead, and refrigerate overnight.

Preheat grill to high. Rinse the salmon filets and dry thoroughly with paper towels. Lightly brush each filet with oil, and season with salt and pepper. Clean the grill grates well and oil them lightly to prevent sticking. Grill salmon to medium, about 2 minutes per side depending on thickness. Serve hot with a dollop of fig-olive relish.

COMPLETE THE PAIRING:

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*Recipes can be found on kitchenandvine.com