My youngest sister and her husband were visiting this past week (March 2018). My brother in- law grew up near Pittsburgh, so it was most appropriate to pull out my recipe for "Pittsburgh" prepared salmon. It was an adaptation of a "Pittsburgh Fillet," an entree on the menu at a western PA restaurant You can find the story on the earlier post.
And we were having such a great visit, I forgot to take photos of the meal this time. Thank goodness for the archives.
First Course: Caprese. Miniature Mozzarella balls and grape tomatoes drizzled with evoo and flavored with dry basil. Served with Kalamento Olive bread.
The Entree: Molasses coated Salmon" Pittsburgh" style. The skinless salmon was coated with dark molasses and freshly ground black pepper. It was grilled at 450 degrees for six minutes and then flipped for three additional minutes. Delicious!
The Wine: Sonoma Cutter and Tuli Pinot Noir. The "Pittsburgh" guy had beer!!
We spent the rest of the evening playing Euchre. A "good time was had by all!"