cook like james

On a recent trip to Sao Paulo, I had an excellent lunch with friends at Restaurant Spot. The NY Times described the crowd as “mostly well-dressed office workers or business people… but it's the evening crowd, however, that keeps Spot buzzing when musicians, designers, models, and other trendy types crowd in to this glass-enclosed downtown cocoon to flirt, schmooze, and preen” We had the Grilled Salmon with Balsamic Syrup with a very tasty ginger spaghetti.  I’ve done my best to recreate the recipe below.   http://www.restaurantespot.com.br/menu.shtml.

Grilled Salmon with Balsamic Syrup and Fresh Ginger Spaghetti

Balsamic Syrup:

3 Tablespoons brown sugar

1 cup balsamic vinegar

1/2 small sprig fresh rosemary

Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat, add sprig of rosemary and simmer for 14-18 minutes until thickened and syrupy. Remove rosemary and serve syrup with salmon.

Simple Grilled Salmon:

4 skinless salmon fillets (6 ounces each)

1 teaspoon olive oil

1/2 teaspoon ground coriander

Coarse salt and ground pepper.

1.    Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.

2.    Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Balsamic Syrup

Fresh Ginger and Basil Pasta:

1 T peeled, roughly chopped fresh ginger

1 T cilantro

3 T fresh basil leaves

2 T finely chopped garlic

3 T olive oil

Sea salt and freshly ground black pepper

12 oz Spaghetti or pasta of choice

Put the ginger, cilantro, basil, garlic and olive oil in a food processor, and process until smooth. Season with salt and pepper. Set the sauce aside.

Bring a large saucepan of water to a boil, add a generous teaspoon of sea salt, and cook the pasta according to the instructions on the packet. Reserve ¼ cup pasta water and then drain in colander. Return the pasta to the saucepan, and add the sauce. Toss well, adding some reserved pasta water if needed to thin sauce.