LCBO Food & Drink Early Summer 2018

FLAVOURS  WHAT A CATCH!

Seek out wild coho salmon froma 6 to 8-lb (2.7 to 3.5-kg) fish. Aim for an internal temperature of 125° to 130°F (52° to 54°C). 1 tbsp (15 mL) grape-seed or canola oil 1 small shallot, finely chopped 1 tbsp (15 mL) Champagne vinegar or white wine vinegar 1 tbsp (15 mL) lime juice salmon chops WITH GOOSEBERRY RELISH 3 tbsp (45 mL) honey ¼ cup (60 mL) water 2 tsp (10 mL) finely grated ginger 1½ cups (375 mL) gooseberries, tailed and topped 1 green finger chili, thinly sliced 1 tbsp (15 mL) finely chopped cilantro 1 green onion, finely chopped 4 wild coho salmon steaks, 1¼ inches (3 cm) thick, about 6 to 7 oz (175 to 210 g) each Salt and freshly ground black pepper 1 tbsp (15 mL) grape-seed or canola oil 1 tbsp (15 mL) butter 1 For the relish, heat oil in a medium skillet on mediumheat. Fry shallot until translucent, about 4 minutes. Whisk vinegar, lime juice, honey and water together in measuring cup; add to skillet along with ginger and gooseberries. 2 Reduce heat to low and gently simmer 13 to 16 minutes (add a little water if pan becomes dry) or until liquid is syrupy and gooseberries are tender but still whole. Stir in chili, cilantro and green onion; cook 1 minute longer; remove from heat. Turn out into non-reactive dish and refrigerate until chilled, about 3 hours. (Relish can be made up to 3 days in advance.) 3 Season salmon. Combine oil and butter in large skillet on medium-high heat. Once but- ter is foaming add fish; cook 3 minutes per side for medium-rare. Serve at once with relish. Serves 4

WHAT TO SERVE Strewn Two Vines Riesling Gewürztraminer VQA LCBO 467662, $12.95

Kim Crawford Sauvignon Blanc VINTAGES ESSENTIALS 35386, $19.95

94  FOOD & DRI NK EARLY SUMMER 2018