Overview of the Salmon Soiree
The salmon soiree course was a huge hit!
We roasted red peppers, created crostini, pan seared salmon, carmelized pistachios, grilled polenta, and had a great time doing it!
Here are the recipes:
Salmon Soiree with Rachel Firestone
White Bean Tapenade
1 can white beans/cannellini
1/2 Tbsp minced garlic
1 Tbsp olive oil
Salt and pepper to taste
Puree 1st three ingredients in a blender or food processor, until well mixed and beans are a pastey consistency. Add salt and pepper to taste. Serve in a dish with crostini or crackers.
1 French baguette or Italian Loaf
Preheat oven to 300`. Slice baguette or loaf into 1/4 inch slices. Brush with olive oil and place in a single layer on a cookie sheet or baking pan. Bake for 5-10 minutes, until toasted.
Pan Seared Salmon with a Kick
4 6 oz. salmon fillets (same size)
3/4 c. of flour
1 Tbsp olive oil
1 Tbsp chili powder
Salt and pepper
Combine salt, pepper, flour, and chili powder into a plate or pie tin. Rinse salmon under water and pat dry with paper towels. Dredge salmon in flour mixture and place on a separate plate.
Heat olive oil in skillet. When the oil is hot, over medium-high heat, place salmon, skin side UP, into skillet. Cook for 5 minutes until the side is crusty and brown. Turn over, and cook for an additional 3-4 minutes. It is ok if the skin falls off-serve that side down.
3 zucchini, all the same size and width
1/8 cup water
Slice zucchini lengthwise to resemble ribbons. Place in skillet and add water. Turn heat to high and cover. After 4 minutes, remove from heat and drain.
1 cup Roasted Red Peppers
1/4 cup roasted almonds
Drain red peppers. Place peppers and almonds in food processor. Blend until it is the consistency of ketchup. Drizzle on plate and serve. *Can also be a thicker consistency to serve as a dip for pita.
2 quarts of salted water
1 box of express polenta
2 Tbsp olive oil plus 1 Tbsp to saute
1/4 cup freshly grated parmesan cheese
Bring 2 quarts of salted water to a boil. Add 2 Tbsp of olive oil. Once boiling, remove from heat and pour polenta into the water, whisking vigorously. When polenta is thick, add parmesan cheese and stir.
Rinse an 8-inch square baking pan with cold water; do not dry pan. Pour polenta into pan; spread into a smooth layer with a rubber spatula. Refrigerate 30 minutes, or until firm. (Note: You can store polenta in refrigerator for up to 3 days if not ready to use yet.)
Cut into triangles. Heat the remaining 1 Tbsp of olive oil into a skillet, and “grill” polenta on both sides until it forms a crust.
Mango with Brown Sugar and Pistachios
1/2 cup pistachios
1/4 cup brown sugar
1 Tbsp butter
Slice mangoes into several slices. Heat butter in skillet and add brown sugar. Add pistachios. When brown sugar is carmelized, turn off heat, remove from heat, and add mangoes to cover completely in the pistachio mixture.
White Wine with Nectarines
Combine white nectarines and white wine, chill and serve.