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).