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Tender Salmon with Two Sauces

Mood: Decadent

Cost: Just got a Raise

Difficulty: Advanced

Rating: XXXX
The Tease
This Scottish salmon is served over a black Italian verne mushroom and red wine rice in the picture. If you can find this product, use it. If not, I would suggest a simple, wild grain rice.

Time To Cook:
• Novice cook: 60 minutes
• Experienced cook: 40 minutes
Wild Scottish salmon is milder in taste than its Alaskan brothers and sisters. It is truly a delicious fish that tastes like butter when prepared the right way.

• 2 1/4 pound pieces of salmon (skins off) that have been cleaned

• 2 tablespoons of crushed almonds or almond slivers

• 1 egg beaten

• 1/2 cup of canola oil for sautéing the fish

• 2 tablespoons of parmesan cheese, as a garnish


Basil oil
• 1/4 cup of extra virgin olive oil
• 1 clove of garlic
• 6 or 7 basil leaves
• Salt and pepper to taste

Roasted Red Bell Pepper Sauce
• 1 red bell pepper
• 1 clove of garlic
• Juice of 2 blood oranges
• 1/4 cup of extra virgin olive oil

• Saute pan (non stick)

• 2 bowls

• Blender

Preparation (Do it!)
The Red Bell Pepper Sauce

1) Roast the pepper. Put this directly on to your gas burner on your stove top. Keep turning until the entire fruit is black. If you have an electric stove, roast in the oven at 350° for 25-35 minutes until it's black. When done, put in ice water and peel off the skin. Cut open the roasted pepper and take out any seeds.

2) Put the olive oil, orange juice, ginger, garlic and pepper in blender. High speed for the hand blender. Puree for the normal blender, add the honey and season with salt and pepper.

The Basil Oil Drizzle

1) Combine extra virgin olive oil, basil, garlic, salt and pepper in your blender. The oil should be the predominant ingredient.

Cook the Fish

1) In a bowl, beat your egg.

2) In another bowl, add the crushed almonds.

3) Coat half of each fish with the egg wash, then cover the egg wash with the crushed almonds and set on a clean plate.

4) Heat up your grill to medium high heat. Add the oil and get that pan hot. Add the fish and cook for 4 minutes per side. Flip only once. Make sure the crust is a wee bit brown, but not dark brown.

5) Plate the fish. Drizzle the basil oil over the crusted side of the salmon and the roasted bell pepper sauce over the naked side of the salmon. Add the parmesan cheese in the middle as a garnish.


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