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. https://www.restaurantespot.com.br/menu.shtml.
Grilled Salmon with Balsamic Syrup and Fresh Ginger Spaghetti
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.