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Salmon With Sauce Agrodolce19 Pear and Parmesan Salad • 20 Cranberries With Brandied Shallots

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Notable Edibles

Notable Edibles

SALMON WITH SAUCE AGRODOLCE

Recipe by Chef Ryan Nelson Serves 2

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¼ cup smoked whole almonds (Blue Diamond label recommended) 3 tablespoons butter, unsalted ½ cup apples, diced ¼ cup golden raisins 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 1 tablespoon fresh parsley, chopped Zest of half an orange 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons olive oil 2 salmon filets

1. Toast the almonds in a sauté pan. 2. Add the butter and cook until almost browned.

3. Add the apples and the golden raisins. When the raisins have plumped, add the chopped herbs and the orange zest. Cook until the zest becomes slightly crisp. 4. Meanwhile, season the salmon filets with the salt and pepper.

Place a nonstick pan over medium-high heat. 5. After 30 seconds, add the 2 tablespoons of olive oil. When the pan is almost smoking, add the salmon.

6. Cook on one side for 2 minutes, then flip the filets and place in a 350° oven for 5–6 minutes.

7. Remove from the pan and place on a serving dish. Spoon the sauce agrodolce over the salmon filets.

“A lot of people wouldn’t traditionally pair fruit with seafood, but with salmon I think it’s an awesome pairing.”

PEAR AND PARMESAN SALAD

By Chef Ryan Nelson Serves 2

1 red pear, sliced thin ¼ cup high-quality Parmigiano-Reggiano, finely shredded ¼ cup cooked, diced bacon ¼ pound arugula, washed and destemmed 4 tablespoons vinaigrette (recipe follows), more or less to taste Kosher salt and pepper, to taste

1. Combine all ingredients and add vinaigrette. Toss well. 2. Place in a serving dish and add additional Parmigiano-Reggiano to garnish.

For the vinaigrette: 1 shallot, finely diced 2 garlic cloves, smashed with the side of a knife ½ cup Dijon mustard 1 egg yolk ½ cup red wine vinegar 1¾ cup olive oil Kosher salt and pepper, to taste

1. Combine all ingredients but the olive oil in a blender.

2. Turn the blender on and slowly drizzle in the olive oil until the vinaigrette emulsifies.

CRANBERRIES WITH BRANDIED SHALLOTS

By Chef Ryan Nelson Serves 6

2 tablespoons olive oil 1 tablespoon sugar 2 tablespoon balsamic vinegar ¼ cup brandy 10 shallots, medium size, peeled and left whole 2 tablespoons thyme leaves 12 ounces cranberries ¼ cup brown sugar ½ cup water Kosher salt and pepper, to taste

1. Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. 2. Add the thyme leaves and season with salt and pepper. 3. Cover with dish with foil and place in a 500° oven for 18–20 minutes

4. Remove the foil and place back in the oven for another 3–5 minutes, until the shallots are caramelized.

Set aside.

5. Place the cranberries, brown sugar and water in a saucepan over medium-low heat. Bring to a boil and reduce to a simmer for 20 minutes, until some of the cranberries begin to break down slightly. Remove from the heat and allow to cool.

6. Combine the cranberries and the brandied shallots in a serving dish.

7. Refrigerate overnight. Serve the dish between cold and room temperature.

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