Salmon with Red Currant Salsa

Salmon with Red Currant Salsa served with Sauteed Beet Greens
Salmon with Red Currant Salsa served with Sauteed Beet Greens

Mistakes happen. C’est la vie. A chicken died unnecessarily. It happened this past holiday weekend. A whole chicken was brought for one dollar a pound, that’s a good deal for a free-range, drug free chicken. July 4th weekend was spent enjoying festivals and seeing friends. We forgot and didn’t have the time to properly clean and freeze the poor bird. When it was time to season it for dinner, it wasn’t good to eat, because it had spoiled. 

In this household, it’s not about the money that was wasted. It’s about a life that died unnecessarily, but karma has its ways of returning full circle. With a spoiled chicken, a menu had to be changed. Salmon was brought to quickly replace the chicken. Remember, the chicken was brought for one dollar a pound. It would’ve lasted two or three days, including “brown bagging” it for lunch. In New York City, lunch will cost an average of $10.00, if one is conscience about eating healthy. One pound of salmon will last for one day. So, I may have cooked a fabulous Salmon with Red Currant Salsa, but I can’t “brown bag” it for lunch the following day, because I try not to leftover fish, unless it’s a canned tuna salad. 

Thinking about the carelessness of the situation, I now have to cook for the next two days. Lunch will be purchased the following day. It’s a mistake that ultimately cost time and money, but the Salmon and Red Currant Salsa was so tangy good.
 

Salmon with Red Currant Salsa

Ingredients
1 lb. salmon fillet, cleaned
1 shallot, thinly sliced
1/4 cup vermouth
Salt and pepper, to taste
Fresh lemon juice
Red Currant Salsa*

Directions
1. Season both sides of the salmon fillet with salt, pepper, and lemon juice. 

2. Over medium heat, warm olive oil. Add shallots and let cook until translucent. 

3. Add salmon, skin side down, to the skillet. Pour vermounth over the salmon. Cover with a lid. 

4. Depending on the size of the salmon and the desired tenderness, cook for 8 to 10 minutes. 

5. Remove salmon to a plate and top with Red Currant Salsa. 

*Red Currant Salsa: Use the recipe for Cranberry Salsa. Replace the cranberries with fresh currants.

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