Pan Seared Skuna Bay Salmon, served with fresh English peas, wild mushrooms, corn, Spanish chorizo and sauteed pea greens topped with saffron corn foam by Chef Manny Gonzales
Salmon and vegetables
Salmon – pat dry with paper towel
Salt, fresh cracked pepper
Mushroom (hon shumeji)
Corn
Potatoes – small dice
Pea greens
Fresh peas
Spanish chorizo – sliced
Add salt, fresh cracked pepper and sear in smoking hot pan. Add mushroom, corn and potatoes. Add pea greens and fresh peas. Turn salmon over and cook till preferred internal temperature.
Place foam (recipe follows) on plate, then top with sauteed vegetables and fish. Finish with Spanish chorizo.
Saffron corn foam
1 T Shallots
Salt and pepper – to taste
2 C Corn
1 T Butter
1 C Corn stock
2 C Half and half
1 t Turmeric
1 Pinch saffron
Saute sliced shallots with butter, salt and pepper to taste. Add corn cut fresh off the cobb and cook till for about 5 minutes. Deglaze with corn stock and half and half. Add turmeric and saffron let simmer till liquid is level with corn. Liquefy in blender and strain through fine china cap.
Pour into whipping canister and keep warm in baine marie.
Pan Seared Skuna Bay Salmon
Pan Seared Skuna Bay Salmon taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- Pan Seared Skuna Bay Salmon, served with fresh English peas, wild mushrooms, corn, Spanish chorizo and sauteed pea greens topped with saffron corn foam by Chef Manny Gonzales
- TAPS
- Salmon and vegetables
- Salmon – pat dry with paper towel
- Salt, fresh cracked pepper
- Mushroom (hon shumeji)
- Corn
- Potatoes – small dice
- Pea greens
- Fresh peas
- Spanish chorizo – sliced
- Add salt, fresh cracked pepper and sear in smoking hot pan. Add mushroom, corn and potatoes. Add pea greens and fresh peas. Turn salmon over and cook till preferred internal temperature.
- Place foam (recipe follows) on plate, then top with sauteed vegetables and fish. Finish with Spanish chorizo.
- Saffron corn foam
- 1 T Shallots
- Salt and pepper – to taste
- 2 C Corn
- 1 T Butter
- 1 C Corn stock
- 2 C Half and half
- 1 t Turmeric
- 1 Pinch saffron
- Saute sliced shallots with butter, salt and pepper to taste. Add corn cut fresh off the cobb and cook till for about 5 minutes. Deglaze with corn stock and half and half. Add turmeric and saffron let simmer till liquid is level with corn. Liquefy in blender and strain through fine china cap.
- Pour into whipping canister and keep warm in baine marie.
