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Grilled Salmon With Farmer's Market Vegetables

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Presented by Johnson & Wales University's Blair Cannon

Yield: 6 servings (6-8 oz cut salmon fillets, skin removed)

Marinade for Salmon:

2 tbs                Fresh Dill, chopped

1 tbs                Fresh Thyme

1 tbs                Fresh Chives, minced

1 tbs                Fresh Sage, chopped

1 tbs                Fresh Basil, Chiffonade or ribbon cut

1 tsp                Garlic Powder

1 tsp                Dried Tarragon

5 tbs                Olive oil

1 ea                  lemon, juiced, and zested

2 tbs                champagne vinegar or white wine vinegar

2 tsp                kosher salt

½ tbs               fresh cracked black pepper

1 ea                  shallot, minced fine

 

  1. Whisk all ingredients together and fold salmon cutlets in marinade carefully.
  2. Refrigerate for 2 hours, tossing half way through

 

Spring Vegetable Mélange:

 

Yield: 4 Servings -1 cup each

 

1 bunch           Asparagus, pencil thin, 1 ½ inch cut from the tips

1 cup               spring peas, shelled, frozen will work too

½ cup              fava beans, shelled, frozen will work too

1 bunch ea       red baby carrots, and orange baby carrots peeled, and tops cut off right   above green stalk

½ cup              red pearl onions, cut off root, blanch, squeeze out of skin

¼ cup              unsalted butter

1 tsp                white truffle oil

1 tsp                fresh chervil or parsley, minced

                        Salt and Black pepper to taste

 

  1. Blanch all prepped vegetable ingredients separately until knife tender like testing a potato.
  2. Cool in ice bath right out of hot water.
  3. Combine all vegetables once cool and drain.
  4. Once ready to serve, place sauté pan over medium-high heat.
  5. Melt butter in sauté pan and add vegetables.
  6. Sauté for 4-5 minutes over medium-high heat
  7. Season with salt, pepper, truffle oil, and chervil

 

Chanterelle Mushrooms:

 

Yield: 1 ½ cups

 

1.5 oz              Dried or Fresh Chanterelle Mushrooms, Morels, or 1 cup Fresh Crimini, all mushrooms cut into quarters

2 tbs                olive oil

2 tsp                garlic, minced

Tt (to taste)     Salt and pepper

 

  1. Reconstitute dried mushrooms in warm water or stock until soft
  2. Heat sauté pan over medium-high heat.
  3. Once up to temp, add oil and mushrooms.
  4. Sauté for 4 minutes and then add garlic and sauté for 1 minute
  5. Season with salt and pepper

 

Horseradish Toast Point:

Yield: 20 slices

 

1 ea                  Baguette, slice on extreme bias, about 1 cm thick

4 tbs                olive oil

2 tbs                unsalted butter, melted

½ tbs               horseradish, extra hot jar

½ tsp               garlic powder

Tt                     salt and pepper to taste

 

  1. Preheat oven to 350 degrees
  2. Place baguette slices on sheet pan lined with parchment or aluminum foil
  3. Mix olive oil, butter, horseradish, garlic powder, and brush bread slices on both sides
  4. Season with salt and pepper
  5. Bake until golden brown

 

 

 

 

 

Lemon Preserves:

 

Yield: 2 cups

 

12 ea                Lemons, sliced 1 cm thick rounds, and seeded

1 cup               white wine vinegar

1 cup               sugar

1 tsp                kosher salt

3 ea                  thyme sprigs

 

  1. Cover lemon slices with water and poach or simmer for 5-8 minutes then drain being careful not to break slice rounds
  2. Combine vinegar, sugar, and salt in saucepan and heat until everything is dissolved
  3. Add lemons and thyme, and then simmer on low heat (barely simmering) for 10-15 minutes.
  4. Cool in liquid until ready to serve

 

Grilled Salmon:

 

All                   Salmon marinated for 2 hours in refrigerator, save and strain marinade

                        Pan spray for grill

                        Hot grill

                        Salt and pepper

  1. Season Salmon with salt and pepper
  2. Spray grate away from hot grill to coat
  3. Spray salmon lightly with spray or brush lightly with canola oil
  4. Place on hot grill, if using charcoal place away from directly above heat. If using gas, turn heat to medium high.
  5. Brush Salmon occasionally with marinade while cooking being careful to watch for flare-ups.
  6. Cook for 3 minutes, then rotate 45 degrees and cook for an additional 1 minute. This achieves grill mark diamonds.
  7. Flip and cook an additional 4 minutes covered, making sure the heat does not scorch salmon. Adjust Heat Accordingly.

Plating:

  1. Place vegetables on bottom
  2. Mushrooms on side
  3. Salmon on top
  4. Preserved Lemons (3 slices per fillet) on top of salmon
  5. Lean toast point on side
  6. Garnish with fresh herbs
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