Chef’s Recipe Series
Try these recipes straight from Scott’s Kitchen at home!
Salmon Entree
- ¼ cup ground coriander
- ¼ cup ground fennel seed
- 2 tea. Ground cumin
- 1 tea. Fresh sage
- 1 tea. Fresh rosemary
- 2 tea. Fresh parsley
- 1 tea. Fresh thyme
- ½ tea salt
Mix first three ingredients with salt, and add finely chopped herbs. Rub on edges of 6-7 oz. Portion of salmon. Broil or BBQ for best flavor.
Place on top of garlic mashed potatoes ( Just add roasted garlic to your favorite mashed potatoes.) Top with grilled veg concasse, basil aioli, and steamed leeks. Finish by ladling demi glace around potatoes.
Demi Glace:
Need to buy from store. Look for Knore brand and make as suggested. Take 2 cups red wine, reduce by ¾ and add to demi glace. (We make ours from scratch, but it takes about 48 hours to finish and is quite detailed.)
Veg Concasse:
Take one or two of each of the following:
- zucchini
- yellow squash
- Japanese egg plant
- red bell pepper
Slice veg ¼ inch thick length ways lightly oil, salt and pepper and BBQ a little for flavor and color but don’t turn to mush. Cool and dice ¼ x ¼ inch. Heat back up prior to topping fish.
Basil Aioli:
- 2 tbl. fresh basil
- 1 tbl. fresh parsley
- 2 tbl. green bell pepper
- ½ tea. Jalapeno
- 1 tea. Garlic
- 1 tbl. red vinegar
- olive oil to emulsify
- 1 cup mayo
Place first six ingredients into blender and slowly add oil until blended, place aioli into bowl and fold in mayo.
Steamed Leeks:
Fine Julian whites of a leek and steam or blanch in hot water (just lightly — not too long, or color and texture will be affected).
