Grilled Verlasso Salmon Recipe

Preparation Steps

1. 1

   Prepare the Port Gastrique

   In a saucepan, combine port wine and honey. Bring to a boil over medium heat, then reduce to a simmer. Cook until the mixture is reduced by half and has a syrupy consistency, about 10-15 minutes. Stir in balsamic vinegar and set aside to cool.

2. 2

   Prepare the Salad

   Cut the radicchio into wedges and slice the fennel bulb thinly. Peel and segment the orange, making sure to catch any juice. In a bowl, toss the radicchio, fennel, and orange segments with olive oil, salt, and black pepper.

3. 3

   Grill the Salmon

   Preheat the grill to medium-high heat. Season the Verlasso salmon fillet with olive oil, salt, and black pepper. Grill the salmon for about 4-5 minutes per side for medium doneness, or until it flakes easily with a fork.

4. 4

   Plate the Dish

   On a plate, arrange the grilled salmon alongside the radicchio-fennel-orange salad. Drizzle the port gastrique over the salmon and salad before serving.