Grilled Salmon with Sun-Dried Tomato Sauce

Chef Richard 4 Servings 30 minutes

A crisp fresh fennel salad, tangy sun-dried tomatoes and a heady balsamic glaze complement the grilled salmon.


  • ⅓ cups sun-dried tomatoes (not oil-packed)
  • ¼ cup red wine
  • 2 garlic cloves, sliced
  • 1 shallot, sliced
  • Pinch of thyme
  • ½ cup water
  • ¼ cup vegetable oil
  • Salt and freshly ground pepper
  • 1 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tabelspoons minced chives
  • 3 tablespoons fresh lemon juice
  • 1½ pounds fennel bulbs,-trimmed, halved, cored and very thinly sliced
  • Four 6-ounce skinless salmon fillets


  • In a medium stainless-steel saucepan, combine the sun-dried tomatoes, wine, garlic, shallot, thyme and water. Bring to a boil over moderately high heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 20 minutes. Transfer the mixture to a food processor and puree. With the machine on, add the vegetable oil in a slow, steady stream. Scrape the sauce into a bowl and season with salt and pepper.
  • In a medium stainless-steel saucepan, boil the vinegar over high heat until reduced to ¼ cup, about 10 minutes.
  • In a large bowl, combine 1 tablespoon of the olive oil with the chives and lemon juice. Season with salt and pepper. Add the fennel and toss well.
  • Light a grill or preheat a cast-iron pan. Brush the salmon fillets on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over moderately high heat until nicely browned and just cooked through, about 4 minutes per side, depending on the thickness of the fillets.
  • Mound the fennel salad on dinner plates and set the salmon fillets on top. Spoon the sun-dried tomato sauce around the fish; drizzle with the balsamic vinegar glaze.

Make Ahead: The sun-dried tomato sauce and balsamic reduction can be cooled and refrigerated separately for up   to one week.