Foodie Friday Raspberry Balsamic Reduction for Grilled Radicchio and Salmon
A fruity, balsamic reduction is easy, but time-consuming.. well worth the effort for dressing grilled vegetables, salmon or chicken.
Raspberry Balsamic Reduction (prep time about 40 minutes)
1 C. fresh raspberries
1/2 C. water
Boil to break down the raspberries. Reduce heat and simmer about 15-20 minutes until you can see the bottom of the pan when you draw a spatula through the sauce.
1/2 C balsamic vinegar
Return to a boil then reduce heat and simmer another 15 minutes, stirring occasionally, until the sauce coats the back of a spoon. You'll know it's right when you draw a line through the sauce on the back of the spoon with your finger and it leaves a clear space. Taste and adjust for sweetness. The berries I had were rather tart so I added
1 tsp. sugar
(optional, but recommended: Pour sauce into a fine strainer over a bowl and press the reduction through, leaving the raspberry seeds in the strainer. I had to leave the seeds in since I didn't have a wire mesh strainer at the camper.)
Serve over grilled salmon, chicken or pork or with:
Grilled Radicchio (prep. time about 10 minutes)
1 small head of radicchio, cut into four or six wedges depending on size of the radicchio and your serving size preference.
2 Tb. extra virgin olive oil
salt and fresh-ground black pepper
Preheat grill to hot heat (around 400 degrees). Brush radicchio with olive oil and generously season with salt and pepper.
Cook directly on grill grates about 4 minutes per side until tender. Check the stem part with a sharp knife, although I find the core still too tough and cut it out after I've removed the wedges from the grill and before final service. Drizzle the warm vegetable with the raspberry balsamic reduction and serve as a side with fish, beef, pork or chicken.
* note: radicchio is pretty bitter. If that's not your favorite, try grilled endive instead. It's a smaller leafy vegetable, so you will either want to grill it whole or just cut in half.