Presented by Johnson & Wales University's Blair Cannon
Yield: 6 servings (6-8 oz cut salmon fillets, skin removed)
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
- Whisk all ingredients together and fold salmon cutlets in marinade carefully.
- Refrigerate for 2 hours, tossing half way through
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
- Blanch all prepped vegetable ingredients separately until knife tender like testing a potato.
- Cool in ice bath right out of hot water.
- Combine all vegetables once cool and drain.
- Once ready to serve, place sauté pan over medium-high heat.
- Melt butter in sauté pan and add vegetables.
- Sauté for 4-5 minutes over medium-high heat
- Season with salt, pepper, truffle oil, and chervil
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
- Reconstitute dried mushrooms in warm water or stock until soft
- Heat sauté pan over medium-high heat.
- Once up to temp, add oil and mushrooms.
- Sauté for 4 minutes and then add garlic and sauté for 1 minute
- Season with salt and pepper
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
- Preheat oven to 350 degrees
- Place baguette slices on sheet pan lined with parchment or aluminum foil
- Mix olive oil, butter, horseradish, garlic powder, and brush bread slices on both sides
- Season with salt and pepper
- Bake until golden brown
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
- Cover lemon slices with water and poach or simmer for 5-8 minutes then drain being careful not to break slice rounds
- Combine vinegar, sugar, and salt in saucepan and heat until everything is dissolved
- Add lemons and thyme, and then simmer on low heat (barely simmering) for 10-15 minutes.
- Cool in liquid until ready to serve
All Salmon marinated for 2 hours in refrigerator, save and strain marinade
Pan spray for grill
Salt and pepper
- Season Salmon with salt and pepper
- Spray grate away from hot grill to coat
- Spray salmon lightly with spray or brush lightly with canola oil
- Place on hot grill, if using charcoal place away from directly above heat. If using gas, turn heat to medium high.
- Brush Salmon occasionally with marinade while cooking being careful to watch for flare-ups.
- Cook for 3 minutes, then rotate 45 degrees and cook for an additional 1 minute. This achieves grill mark diamonds.
- Flip and cook an additional 4 minutes covered, making sure the heat does not scorch salmon. Adjust Heat Accordingly.