Sprinkle with salt and pepper to taste and vanilla
extract. Place salmon in a roasting pan and bake for
10-12 minutes, or until cooked to taste.
Heat extra-virgin olive oil in a saucepan over medium
heat. Add shallot, garlic and ginger; sauté until soft.
Scrape vanilla bean seeds into the pan and add the
pod, brandy and wine. Bring to a boil and cook until
reduced by half.
Lower the heat and add cream; cook until reduced
Remove from the heat and add cold butter slowly,
whisking into the sauce. Strain the sauce. Season to
taste with salt and pepper. Keep warm.
To serve, place a spoonful of sauce in the center of
each plate and place a salmon ;llet on top. Drizzle
with more sauce. Makes 6 servings.
Brands may vary by region; substitute a similar product.
1 tablespoon olive oil
6 salmon ;llets
Salt and pepper
1/4 teaspoon Kirkland
1 teaspoon extra-virgin
1 shallot, chopped
1 tablespoon chopped
1 Kirkland Signature
Rodelle* vanilla bean,
1/4 cup brandy
1 1/2 cups white wine
1/4 cup heavy
1/4 cup unsalted butter
Salmon with Vanilla
Bean Ginger Sauce
Kirkland Signature/Rodelle Vanilla
Eddy’s Brown Sugar and Honey
Grilled Wild Salmon
2 cups water
3/4 cup lightly packed light
1/3 cup kosher salt
4 tablespoons honey
1/4 cup chopped fresh dill
1 pound skin-on wild
1 tablespoon canola
or other neutral
In a saucepan, combine water, brown sugar, salt and
honey. Boil until the sugar has dissolved. Remove
from the heat, stir in chopped dill and let cool completely. Transfer to a baking dish that will accommodate the liquid and the salmon.
Place salmon ;llet in the brine skin-side up and
marinate in the refrigerator for no longer than 1 hour.
Preheat the grill to 350-400°F.
Remove salmon from the brine and pat dry. Rub oil
on the skin side only to prevent sticking. Transfer the
salmon, skin-side up, to the grill and grill for about 8
minutes, then ;ip and continue cooking for an additional 5 minutes, or until cooked to taste (the ;sh
should ;ake easily with a fork). Makes 2 servings.