Salmon Medallions with Dried Sour Cherry Dressing

Name: Salmon Medallions with Dried Sour Cherry Dressing
Cuisine: France
Ingredients: 2 tablespoons chopped fresh chives; 1 pound mesclun greens (spring greens); 1 pound mesclun greens (spring greens); Pepper from the mill; ¾ cup walnut oil or other oil of your choice; ¾ cup walnut oil or other oil of your choice; 2 tablespoons chopped fresh parsley leaves; ½ cup dried sour Michigan cherries; 2 cups Pinot Noir or Gamay Beaujolais; 2 cups Pinot Noir or Gamay Beaujolais; 12 salmon steaks or medallions; 1 cup water; Salt; 2 tablespoons red wine vinegar; 2 shallots, finely chopped; 12 salmon steaks or medallions; 1 large yellow onion, coarsely chopped; 1 leek, light green part only, well washed; Small bouquet garni

Preparation info

FCR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Excellent for a summer company luncheon or dinner; this presentation looks attractive on a buffet.

Ingredients

½ cup dried sour Michigan cherries
2 cups Pinot Noir or Gamay Beaujolais
12

Europe
France
Fish course
Dinner
Lunch
Gluten-free
Pescatarian
Summer

Method

Place the cherries in a small bowl. Heat half the Pinot Noir and pour it over the cherries; let steep overnight, covered, at room temperature.

The next day, skin the salmon steaks, removing all brown tissues; discard the skin. Bone the steaks into dames, paying particular attention to the removal of salmon pin bones (see details). Wrap th