Salmon with Artichoke Caponata
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Laura Slama Celebrated Cuisine | Executive Chef, Owner |
Yield 2 servings
2 T extra-virgin olive oil, plus more for rubbing
2 tender celery ribs, diced (1 cup)
½ sweet yellow onion, finely chopped
1 large garlic cloves, thinly sliced
1/4 cup prepared crushed tomatoes
1/4 cup dry white wine
2 T white wine vinegar
4 oz marinated artichoke hearts, drained and chopped
1/4 cup pitted green olives, chopped
2 T pine nuts, toasted
1 ½ T sugar
1 T capers, drained
Kosher salt and freshly ground pepper
4 basil leaves, chiffonade
2 each 6-ounce salmon fillets, skin on
- Prepare caponata: Heat a large sauté pan with high sides over medium high heat. Add olive oil and heat until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
- Add the crushed tomatoes, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, about 6-8 minutes. Stir in the basil and let cool.
- Prepare salmon: Light a grill or preheat a grill pan (or preheat an oven to 425 degrees). Rub the fish lightly with olive oil and season with salt. Place fish on a small piece of foil (or parchment if placing in oven). Grill, skin side down, over moderately high heat, until no longer opaque, and a white liquid just begins to emerge from the top of the fish, for medium rare, about 9 minutes. Using a wide spatula, lift salmon from skin (it will stick to foil/parchment). Transfer the fish to plates, top with the caponata and serve.
As seen on Episode 13 “Beauty From The Beast.”
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Rainbow Ceviche
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Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa |
Rainbow Ceviche- Chef Roberto Madrid
Title
Rainbow Ceviche- Chef Roberto Madrid
Description
Roberto shows us how he makes our FAVORITE Ceviche at deseo.
Ingredients:
2 oz Tuna, diced
2 oz Salmon, diced
2 oz Hamachi, diced
5 Pickled Jalapenos
2 oz Rainbow Sauce (See Below Recipe)
a Lime, Juiced
Oil-Mustard
1 pinch of Sesame Seed
Micro cilantro for garnish
Procedure:
1. Combine the salmon, and hamachi and toss with fresh lime juice (2Tbs.) and marinade for 1 minute
2. Add 2 oz of the rainbow sauce.
3. Separately combine the tuna with mustard oil and season with salt and pepper
4. Layer the hamachi on the bottom of the plate then top with Salmon, and finally top with tuna, garnish with jalapenos, sesame seeds sesame seeds.
Rainbow Sauce
1 oz Soy Sauce-White
A Lime, juiced
Lemon Oil
Oil-Mustard
1 pinch Chive, Minced
Red Onion, Brunoise
1 pinch of Cilantro, Minced
1 oz Red Bell pepper, Brunoise
2 oz Fresh orange juice
Combine all ingredients
Pairs Well With:
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| Pinot Gris |
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Sage Salmon and Caesar Salad
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Chef Tony Hamati Bravo Bistro |
Sage Salmon and Ceasar- Malm Cellars Chardonnay
Culinary
Title
Sage Salmon and Ceasar
Description
Chef Tony Hamati shares some simple recipes from "Bravo Bistro."
Title
Malm Cellars Chardonney
Description
Scott Mc Murray "My Wine Cellar" sheds some light on this un-oaked Chardonnay.
Seared Salmon with Sage Butter
Salt and pepper
2 tablespoons olive oil
3 tablespoons butter
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped sage
Directions
Heat a large nonstick skillet over medium-high heat. Add the oil and when hot, but not smoking, add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. add the butter and sage Remove from heat and keep warm until ready to serve.
Caesar Salad
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Directions
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Pairs Well With:
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| 2008 Wallace Brook Pinot Noir |
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Tasmanian Salmon Cakes
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 4
Ingredients:
1 pound of salmon chopped
Bread crumbs as needed
1 whole egg
½ red onion, fine diced
½ red pepper, fine diced
½ yellow pepper, fine diced
½ green bell pepper, fine diced
1 tablespoon Dijon
1 teaspoon minced garlic
Salt and pepper to taste
Directions:
1. Combine all of the ingredients. You’ve added enough breadcrumbs when the mixture is moist yet moldable.
2. Shape into 4 patties and let chill for 30 minutes to firm up.
3. Fry the cakes gently in a little oil until the are cooked through.
4. EAT!
Pairs Well With:
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| Chardonnay |
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Dill Crusted Salmon
With a Fresh Tomato Buerre Blanc
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 2
Ingredients:
2 Salmon Filet Steaks
2 tablespoons dill weed or fresh minced dill
Salt and pepper
2 tablespoons canola oil
¼ cup white wine
Juice of ½ grilled lemon (cut a lemon in half and grill cut side down for 3 minutes)
1 cup peeled seeded and diced fresh tomato
1 stick of butter
Directions:
1. Season the salmon with salt, pepper and dill. Allow to sit in the refrigerator for 30 minutes.
2. Heat the oil in a sauté pan and sear the salmon.
3. Add the white wine and put in a preheated 350-degree oven for approximately 12 minutes.
4. When done remove the fish from the pan add the lemon juice and the fresh tomato. Cook briefly to heat through.
5. Add the butter a little at a time swirling constantly until fully incorporated. Season with salt and pepper and put the sauce under the salmon.
Pairs Well With:
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| Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
