Amt Ingredient
4 ea. salmon filets, cut and folded
1 ea. hot-house cucumber, peeled and sliced thin
½ cup crème fraîche (recipe below)
as needed olive oil
½ cup cracked black pepper
½ cup red onion marmalade (recipe below)
1 cup microgreens
Procedure:
• After filleting the salmon and removing the skin, cut ¾ of the way through the vein line of the filet and fold in half. Portion to desired size.
• Marinate sliced cucumbers in crème fraîche.
• Get sauté pan hot, and rub salmon filet with olive oil and rub on cracked black pepper.
• Sear filet, pepper-side down, for two minutes; turn and sear the other side for two minutes.
• Remove and place on bed of cucumbers.
• Place a dollop of the red onion marmalade on the salmon and garnish with the microgreens.
For the Crème Fraîche:
Amt Ingredient
2 tbsp. white vinegar
2 cups heavy cream
• Combine ingredients and stir.
• Let set at room temperature overnight, stirring occasionally; will thicken up and be the consistency of yogurt.
For the Red Onion Marmalade:
Amt Ingredient
1 ea. sweet red onion, sliced thin from axis to axis
½ cup sugar
½ cup red wine vinegar
½ cup balsamic vinegar
1 ea. bay leaf
pinch thyme
pinch coriander
pinch allspice
• In a non-reactive sauce pan, combine all ingredients and slowly simmer until the mixture has reduced to the consistency of honey. Reserve for use with salmon.
Submitted by Mark Lietzke, Executive Chef, Country Club of Hilton Head, HILTON HEAD ISLAND, S.C.
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