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An original recipe created for Around the World Recipe Swap. Many thanks to Elly in Canada, for her valued advice and capable assistance. Elly, we should open a restaurant... You chop and add the wine...I will saute... Easy as One, Two Three. One for the recipe, two for Elly, (that makes three). The ingredient, champagne grapes, are tiny blue, very sweet grapes, are also referred to as currant grapes. These can be purchased fresh from your specialty shop, at the end of the growing season. They are left on the vine a little longer to become a very sweet fruit, ideal for recipes where natural sweetness is the preferred method over the addition of refined sugar.
- 4 salmon steaks
- 1⁄4 cup butter
- 1⁄4 cup cooking oil
- 1⁄2 cup dry white wine (if you prefer, white rum can be used instead of wine)
- 1 lemon, zest of
- 1⁄2 lemon, juice of (and pulp)
- 1 tablespoon brown sugar
- 1 ripe mango, peeled and cubed (discard pit)
- 1 slice papaya, wedge from a large fruit, peeled and cubed (discard seeds)
- 1 red plum, with skin, cut into thin wedges (discard pit)
- 1 peach, with skin, cut into thin wedges (discard pit)
- 1 ripe avocado, peeled and cubed (do as you like with the pit)
- 1⁄4 cup champagne grapes, also called currant grapes
- 2 -3 sprigs fresh parsley, chopped
- 4 bamboo skewers, for securing salmon halves after cutting (or other material)
- Lay the salmon steaks on a cutting board. With a sharp chef's knife cut the bone on either side. Remove bone and discard. You now have 2 pieces for each steak.
- Turn one half of the salmon steak over; with skin side out, lightly press the thick fleshy parts together. You now have two tail pieces on opposite ends.
- Fold the right side tail piece around the left flesh; Fold the left side tail piece around the right flesh. You now have a salmon steak resembling a pin wheel.
- Skewer each salmon steak, through one tail piece, into the thick flesh of both halves, and through the opposite tail piece. This will hold it together while cooking.
- Heat 1/2 the butter and 1/2 cooking oil together, over medium heat. Watch it does not burn.
- Cook salmon steaks 5 - 6 minutes on each side. (If you have a ridged griddle pan, use it; it will imprint lovely cooked ridges, and will not allow meat to stick).
- To prepare the salsa: combine mango, papaya, plum, and peach.
- In an appropriately sized sauce pan, combine white wine (or rum if you prefer), with lemon juice, lemon zest and brown sugar; bring to a rapid boil.
- Turn down heat under liquid and allow to simmer.
- Add fruit from Step 7, and cook slowly until mixture thickens and begins to resemble chutney; remove from heat.
- At this point, add avocado, champagne grapes and chopped parsley. Mix carefully to heat through. This method will prevent bursting of the tiny grapes.
- Divide Fresh Fruit Salsa evenly, and spoon equally over salmon steak pinwheels.
- Serve with your favourite accompaniments, such as rice; orzo; cous cous; or CooKoo (see CooKoo from Barbados Recipe #61903).