Very finely chop the ginger then combine with the rest of the compote ingredients in a pan.
2 Cups – Pear wedges
1/2 cup – Granulated sugar
2 tbsp – Chopped ginger
1/2 cup – Cider vinegar
1/2 tsp – Cinnamon
1/4 tsp – Ground allspice
1/4 tsp – Ground cloves
Bring to a light boil on medium heat, stirring gently but frequently for about 20 minutes— or until the pear pieces start to tender and the compote begins to thicken. Cover and reduce heat to warm.
Now get out to your BBQ and preheat your grill to 500° F. This is a fast grill, so don’t worry about the weather. (And the gods admire those who barbecue in the rain.)
Rub the salmon steak with olive oil and lightly season with salt and pepper. Place on the grill and cook for about 4 minutes a side (timing will vary due to thickness of steak, but when the white dots appear on the surface, you’re pretty much done).
Since you’ve got the grill fired up, grill up some asparagus for the side after tossing the stems in some olive oil, salt and pepper.
Plate up your grilled salmon steak, placing pear pieces on top— then pour a liberal portion of liquid compote over the pears.
You can dress it up even further with small pat of goat cheese on top, and maybe a pecan or two.
A simple grilled salmon steak gets a little more dressy with this intense compote—sweet and savoury at the same time. There are quite a few ingredients in the compote but when they come together, it’s like a party. Not a kegger, but nothing snooty either. An elegant, hearty meal with complex flavours that’s sure to please everyone at the table.
For a lovely white, check out L’Ecole No. 41’s Semillon.”Medium-bodied and elegant with enough acidity for this dish, since there is some Sauvignon Blanc in it,” says wine Sommelier Brian.
Did you know that the heavy use of antibiotics to control diseases on fish farms has been shown to promote the growth of antibiotic resistant bacteria that are dangerous human health? Click here to lean more!