Rainbow Ceviche
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Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa |
| see also | deseo NEW Menu Items for 2013 Click for interview with Chef Madrid |
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 Formally with Bravo Bistro |
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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Herb Marinated Salmon
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Curt Dunham Lawrence Dunham Vineyards |
As see on Episode 18 "Sky Island"
Yield: 2 Servings
Ingredients:
1 Cedar Plank soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
Herbs (Rosemary, Thyme, Parsley sprigs)
1 cup water
1 cup dry red wine
Salt and pepper to taste
Procedure:
Place salmon in shallow baking dish or zipper bag
Add wet ingredients and herbs and marinate for 1 hour
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste
Mustard Brown Sugar Glazed
1 Cedar Planks soaked in water for 1 hour
2 6-8 ounce skinless salmon filets
4 tablespoons Dijon Mustard
¼ cup brown sugar
Salt and pepper to taste
Spread thin layer of mustard on both side of salmon
Sprinkler on thin coating of brown sugar
Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire
Salt and pepper to taste
Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir.
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Dunham Poached Salmon
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Curt Dunham Lawrence Dunham Vineyards |
As see on Episode 18 "Sky Island"
Yield: 2 Servings
Ingredients:
3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan)
Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano)
2 6-8 ounce skinless salmon filets
Salt and pepper to taste
Procedure:
Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni
Place salmon in pan and baste with poaching liquid or place lid on pan
Cook 5 to 6 minutes to desired doneness
Salt and pepper to taste
Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked)
For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.