In the most recent Blue Moon recipe development, I was asked to do something a little different for their new release. Blue Moon is releasing a Vintage Blonde Ale which is made with the juice from Chardonnay grapes and sold in a 750ml bottle, rather than your normal 12oz kind. So, I was asked to make an elevated dish to be paired with the craft beer. The idea was to find a dish that would traditionally go with a white wine, like chardonnay, and riff off of it to create a dish that would match nicely with the Blonde Ale. I chose Salmon as my vessel, and the subtle twist is grilling it on a Cedar Plank. Not uncommon, but not your everyday salmon filet. 
So, on a sunny yet windy San Francisco day, I made another trip to the grill. After smothering the salmon in a lemon-herb butter, it got planked up and thrown on the grill. During the cooking process, I ended up snapping about 30-40 pictures. Who knew butter on top of wood would produce flames? Fat and fire. Great friends to photographs!
The salmon turned out surprisingly light, flaky and smokey. An incredible tasting dish accompanied by some roasted Jalapeno cous cous, charred asparagus, and my favorite, grilled bread. A wonderful fish dish served on Mother's Day.
No comments:
Post a Comment