Richard Reddington's Summer Pepper Ragout with Grilled Salmon and Red Wine Sauce

Cooking Instructions

METHOD:

Simmer wine in a non-reactive saucepot until reduced by 3/4; it should have a syrupy consistency. Whisk in 1 to 2 teaspoons butter.

Place potatoes in cold, salted water and bring to a boil. Cook until tender; drain and reserve.

Heat a medium skillet over medium-high heat. Saute peppers and shallots in 1-2 Tablespoons olive oil until tender; season with salt and pepper and reserve.

In a separate large skillet, heat remaining olive oil. Add parboiled potatoes and cook until they take on a lot of color. Drain fat and add reserved pepper mixture, cooking for 1 minute longer. Season with salt and pepper and garnish with parsley.

Meanwhile, oil grill and bring to medium-high heat. Season salmon fillets with salt and pepper and grill about 4-5 minutes per side. To serve, divide ragout between 4 warmed plates. Place grilled salmon on top and spoon red wine sauce around the fish.

Round Out the Meal:

With a mesclun and sliced peach salad.

Kid Friendly:

Omit the red wine sauce.