Strawberry-Balsamic Salmon with Blue Cheese Polenta & Arugula Salad

strawberry wine and balsamic vinegar - saucy goodness

Steven and I visited South Haven, MI in the spring of 2009. It was a quaint, artsy town full of bed and breakfasts, shops, local restaurants, and, best of all, wineries. We visited a few, most featuring fruit wines. We aren't huge fans of these types of wines for drinking, BUT they are quite tasty when used for cooking.

It was about time I opened this bottle (nearly 4 years later) and cooked with it! Inspired by this wine and the fruit used to make it, I could think of no better pairing but salmon. The sweetness of the strawberry-balsamic sauce cuts through the fattiness of the salmon for a balanced spring main.

For a well rounded meal, I paired this dish with a simple blue cheese polenta and arugula salad. Have it for your next dinner. Here's how...

Recipe - Serves 4
Strawberry-Balsamic Salmon
1/2C Semi-Dry Strawberry Wine
1/2C Balsamic Vinegar
3 Shallots, thinly sliced
8-10 Strawberries, sliced
1 1/2 lbs. Center-Cut Salmon w/ skin on
Salt & Pepper

Blue Cheese Polenta
1C Quick-Cooking Polenta
4oz. Blue Cheese, crumbled

Arugula Salad
2C Arugula
1 Orange, zest and juice
Salt & Pepper
1/4C Extra Virgin Olive Oil

Directions
Begin by making the sauce, combine the strawberry wine and balsamic vinegar in a small sauce pan. Put the pan on medium heat and allow the mixture to reduce by half; approx. 20 minutes. Be sure to turn on your vent, the vinegar will clear your sinuses!

Meanwhile, slice the shallots and strawberries and put them in a small bowl. Also, preheat the broiler to high and place your rack 2 slots down from the top. Line a rimmed baking sheet with foil. Place the salmon, skin-side down, on the baking sheet and season with salt & pepper; broil for 10-12 minutes.

After the sauce has reduced, pour it over the shallots and strawberries. Allow the mixture to maserate for no more than 10 minutes, stirring occasionally.

Make the polenta: Bring 3 cups of water to a boil in a medium sauce pan. Salt the water and add the polenta, whisking constantly. It will come together quickly. Turn the heat off, stir in the blue cheese, cover & keep warm.

After the salmon has cooked, top with the strawberry-balsamic mixture and return to the broiler for another 2 minutes.

Make the salad: In a bowl combine the orange zest, juice, salt, and pepper, and whisk in the oil. Toss with the arugula.

Serve the salmon topped with the strawberries, shallots, and sauce along side the blue cheese polenta and arugula salad. To enhance the flavor, serve with a glass of the strawberry wine. Now that's a spring supper!