The Recipes

Salmon with Red Wine and Grape Reduction

Thank goodness for the interwebz!  A few weeks ago, I was sorely missing my well-stocked pantry at home that has tons of different grains that I haven't found in the grocery store here.  Then... lightbulb!  I'd heard of people ordering food online; in fact, I like to order a lot of my spices from Penzey's.  So, a quick little Google search, and boom!  I had wheat berries, farro and Israeli cous cous on the way.

Seriously... how did we ever survive before online shopping?  What did people do to zone out at work in a pre-Facebook world?


Salmon with Red Wine and Grape Reduction


- 1 4-6 oz. piece of salmon
- 1/4 c. of wheat berries
- 1 c. red wine
- 2 T. balsamic vinegar
- 1/2 tsp. paprika
- 1/4 small onion, diced
- 5 grapes, halved (or quartered if they're really big)
- 1 T. tarragon, chopped
- 2 T. parsley, chopped
- salt
- pepper
- olive oil

Bring a small pot of water to a boil.  Salt the water liberally and add the wheat berries.  Cover and simmer for 45 minutes.

After about 30 minutes, combine the red wine, vinegar, onion, grapes, and paprika in another pot.  Bring it to a simmer and let it reduce by half.

When the wheatberries are almost done, heat 1 T. of olive oil in a pan.  Season the salmon with salt and pepper and add it to the skillet, cooking it for 2-3 minutes per side.

Drain the wheatberries.  Stir the parsley into the wheatberries and add a few T. of the red wine sauce.  Stir and place the wheatberries in the center of a plate.  Top with the salmon and spoon the red wine sauce over the fish.  Garnish with the tarragon.