Recipe: Seeweed-Crusted Salmon with Warm Tomato Vinaigrette and Spinach Clam Risotto in
MenusSEEWEED-CRUSTED SALMON WITH
WARM TOMATO VINAIGRETTE AND
SPINACH CLAM RISOTTO IN AN ASIAGO CRISP
Source: The Inn Chef: Creative Ingredients, Sensational Flavors by Michael Smith
Servings: 4
TIMING:
Make the Asiago Crisps and the Tomato Vinaigrette ahead. Make the Risotto. Just before serving, cook the salmon.
ASIAGO CRISPS
Note: The recipe relies on a nonstick silicone baking mat or a nonstick skillet.
1 cup / 250 mL grated asiago cheese.
Preheat the oven to 400 degree F/200 degree C. Line a large baking sheet with a nonstick baking mat.
Sprinkle the cheese in even 5-inch/12 cm circles on the baking mat, 1 inch/2.5 cm apart.
Bake for several minutes, then peek at the cheese and continue cooking until the crisps are a uniform deep golden brown.
Remove them from the oven as they brown with a small metal spatula and drape over a small inverted bowl to form a cup shape.
When they are cool, remove them gently and store them in an airtight container.
WARM TOMATO VINAIGRETTE
2 very ripe tomatoes
1 cup / 250 mL extra virgin olive oil
1/2 cup / 125 mL re wine vinegar
1 teaspoon / 5 mL Tabasco
Coarse sea salt to taste
Puree all the ingredients until very smooth in a blender. Strain through a fine-mesh strainer. Store refrigerated.
Before serving, heat the sauce. Taste, and adjust seasonings.
SPINACH CLAM RISOTTO
FOR THE SPINACH PUREE:
2 tablespoons / 25 mL extra virgin olive oil
1 shallot, minced
2 cloves garlic, minced
1 (10 ounce / 300 g) package spinach, cleaned
2 tablespoons / 25 mL water
FOR THE CLAM BROTH:
5 pounds / 2.2 kg littleneck or other steamer-type clams
1/4 cup / 60 mL Chardonnay
FOR THE RISOTTO:
4 tablespoons / 60 mL butter
4 large shallots, minced
4 large cloves garlic, minced
1 cup / 250 mL Chardonnay
8 cups / 2L reserved clam broth
2 cups / 500 mL super-fine grade arborio rice
TO SERVE:
1 cup / 250 mL flat-leaf parsley
1 cup / 250 mL grated awesome Parmesan cheese
Coarse sea salt and freshly ground black pepper to taste
MAKE THE SPINACH PUREE:
In a large skillet, saute the shallot and garlic in the olive oil until softened and fragrant. Add the spinach and water and stir just until the spinach wilts. Puree the spinach until very smooth in a food processor or in a blender. Reserve.
MAKE THE CLAM BROTH:
Place the clams and Chardonnay in a medium saucepan with a tight-fitting lid. Place the pan over high heat. The wine will steam and the clams will open, releasing their juices and heating through. After about 5 minutes, check on their progress and stop cooking them if they have all opened wide.
Discard any clams that haven't opened. Shuck the clams and reserve the meat. Strain the cooking liquid and add enough water to it to equal 8 cups/2 L. Wipe out the saucepan and pour the clam broth into it. When you begin making the risotto, bring the broth to a simmer.
MAKE THE RISOTTO:
Melt the butter in a medium, heavy saucepan over medium-high heat. Add the rice and the shallots and saut , stirring, until the rice grains feel chalky and have a tiny white dot in their center. Don't brown the shallots. Add the garlic and saute for half a minute.
Add the Chardonnay and reduce it by three-quarters, stirring constantly. Add enough of the clam broth to cover the rice and reduce the heat to just sustain a simmer. Continue stirring until all the broth is absorbed. Add more clam broth, just covering the rice, and simmer, stirring frequently. (Meanwhile, cook the salmon.)
Continue cooking the risotto and adding the broth until the rice is just done. It should be al dente: slightly firm, with each grain distinct and done to a pleasing texture but not mushy.
Stir in the reserved spinach puree, clams, parsley, and Parmesan. Season the risotto with salt and pepper. Stir just long enough to completely heat through. Serve immediately.
SEAWEED CRUSTED SALMON
4 (6-ounce / 175 g) salmon steaks
1/4 cup / 65 mL dried sea parsley powder*
Extra virgin olive oil for searing
*Sea parsley powder is only available from Ocean Produce International in Nova Scotia. Call 1-800-565-8773 to order.
Heat a thin layer of the olive oil in a nonstick saute pan. Dredge the salmon steaks in the sea parsley and place in the pan.
Cook, searing the parsley onto the fish, for several minutes until a peek reveals that the bottom in evenly cooked.
Turn the fish and continue cooking until the salmon is just cooked through, 7 to 10 minutes in total. Serve immediately.
THE PLATE! (HOW TO ASSEMBLE)
Place an Asiago Crisp in the center of a heated wide, shallow, plate. Spoon a heaping amount of the just-finished risotto into the crisp. Position a salmon steak on the risotto. Serve with a splash!
WARM TOMATO VINAIGRETTE AND
SPINACH CLAM RISOTTO IN AN ASIAGO CRISP
Source: The Inn Chef: Creative Ingredients, Sensational Flavors by Michael Smith
Servings: 4
TIMING:
Make the Asiago Crisps and the Tomato Vinaigrette ahead. Make the Risotto. Just before serving, cook the salmon.
ASIAGO CRISPS
Note: The recipe relies on a nonstick silicone baking mat or a nonstick skillet.
1 cup / 250 mL grated asiago cheese.
Preheat the oven to 400 degree F/200 degree C. Line a large baking sheet with a nonstick baking mat.
Sprinkle the cheese in even 5-inch/12 cm circles on the baking mat, 1 inch/2.5 cm apart.
Bake for several minutes, then peek at the cheese and continue cooking until the crisps are a uniform deep golden brown.
Remove them from the oven as they brown with a small metal spatula and drape over a small inverted bowl to form a cup shape.
When they are cool, remove them gently and store them in an airtight container.
WARM TOMATO VINAIGRETTE
2 very ripe tomatoes
1 cup / 250 mL extra virgin olive oil
1/2 cup / 125 mL re wine vinegar
1 teaspoon / 5 mL Tabasco
Coarse sea salt to taste
Puree all the ingredients until very smooth in a blender. Strain through a fine-mesh strainer. Store refrigerated.
Before serving, heat the sauce. Taste, and adjust seasonings.
SPINACH CLAM RISOTTO
FOR THE SPINACH PUREE:
2 tablespoons / 25 mL extra virgin olive oil
1 shallot, minced
2 cloves garlic, minced
1 (10 ounce / 300 g) package spinach, cleaned
2 tablespoons / 25 mL water
FOR THE CLAM BROTH:
5 pounds / 2.2 kg littleneck or other steamer-type clams
1/4 cup / 60 mL Chardonnay
FOR THE RISOTTO:
4 tablespoons / 60 mL butter
4 large shallots, minced
4 large cloves garlic, minced
1 cup / 250 mL Chardonnay
8 cups / 2L reserved clam broth
2 cups / 500 mL super-fine grade arborio rice
TO SERVE:
1 cup / 250 mL flat-leaf parsley
1 cup / 250 mL grated awesome Parmesan cheese
Coarse sea salt and freshly ground black pepper to taste
MAKE THE SPINACH PUREE:
In a large skillet, saute the shallot and garlic in the olive oil until softened and fragrant. Add the spinach and water and stir just until the spinach wilts. Puree the spinach until very smooth in a food processor or in a blender. Reserve.
MAKE THE CLAM BROTH:
Place the clams and Chardonnay in a medium saucepan with a tight-fitting lid. Place the pan over high heat. The wine will steam and the clams will open, releasing their juices and heating through. After about 5 minutes, check on their progress and stop cooking them if they have all opened wide.
Discard any clams that haven't opened. Shuck the clams and reserve the meat. Strain the cooking liquid and add enough water to it to equal 8 cups/2 L. Wipe out the saucepan and pour the clam broth into it. When you begin making the risotto, bring the broth to a simmer.
MAKE THE RISOTTO:
Melt the butter in a medium, heavy saucepan over medium-high heat. Add the rice and the shallots and saut , stirring, until the rice grains feel chalky and have a tiny white dot in their center. Don't brown the shallots. Add the garlic and saute for half a minute.
Add the Chardonnay and reduce it by three-quarters, stirring constantly. Add enough of the clam broth to cover the rice and reduce the heat to just sustain a simmer. Continue stirring until all the broth is absorbed. Add more clam broth, just covering the rice, and simmer, stirring frequently. (Meanwhile, cook the salmon.)
Continue cooking the risotto and adding the broth until the rice is just done. It should be al dente: slightly firm, with each grain distinct and done to a pleasing texture but not mushy.
Stir in the reserved spinach puree, clams, parsley, and Parmesan. Season the risotto with salt and pepper. Stir just long enough to completely heat through. Serve immediately.
SEAWEED CRUSTED SALMON
4 (6-ounce / 175 g) salmon steaks
1/4 cup / 65 mL dried sea parsley powder*
Extra virgin olive oil for searing
*Sea parsley powder is only available from Ocean Produce International in Nova Scotia. Call 1-800-565-8773 to order.
Heat a thin layer of the olive oil in a nonstick saute pan. Dredge the salmon steaks in the sea parsley and place in the pan.
Cook, searing the parsley onto the fish, for several minutes until a peek reveals that the bottom in evenly cooked.
Turn the fish and continue cooking until the salmon is just cooked through, 7 to 10 minutes in total. Serve immediately.
THE PLATE! (HOW TO ASSEMBLE)
Place an Asiago Crisp in the center of a heated wide, shallow, plate. Spoon a heaping amount of the just-finished risotto into the crisp. Position a salmon steak on the risotto. Serve with a splash!
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