Pan Seared Skuna Bay Salmon

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Pan Seared Skuna Bay Salmon, served with fresh English peas, wild mushrooms, corn, Spanish chorizo and sauteed pea greens topped with saffron corn foam by Chef Manny Gonzales

TAPS

Salmon and vegetables

Salmon – pat dry with paper towel

Salt, fresh cracked pepper

Mushroom (hon shumeji)

Corn

Potatoes – small dice

Pea greens

Fresh peas

Spanish chorizo – sliced

Add salt, fresh cracked pepper and sear in smoking hot pan. Add mushroom, corn and potatoes. Add pea greens and fresh peas. Turn salmon over and cook till preferred internal temperature.

Place foam (recipe follows) on plate, then top with sauteed vegetables and fish. Finish with Spanish chorizo.

Saffron corn foam

1 T Shallots

Salt and pepper – to taste

2 C Corn

1 T Butter

1 C Corn stock

2 C Half and half

1 t Turmeric

1 Pinch saffron

Saute sliced shallots with butter, salt and pepper to taste. Add corn cut fresh off the cobb and cook till for about 5 minutes. Deglaze with corn stock and half and half. Add turmeric and saffron let simmer till liquid is level with corn. Liquefy in blender and strain through fine china cap.

Pour into whipping canister and keep warm in baine marie.

Pan Seared Skuna Bay Salmon

Recipe type: Yield: Prep time: Cook time: Total time:


Pan Seared Skuna Bay Salmon taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Pan Seared Skuna Bay Salmon, served with fresh English peas, wild mushrooms, corn, Spanish chorizo and sauteed pea greens topped with saffron corn foam by Chef Manny Gonzales
  2. TAPS
  3. Salmon and vegetables
  4. Salmon – pat dry with paper towel
  5. Salt, fresh cracked pepper
  6. Mushroom (hon shumeji)
  7. Corn
  8. Potatoes – small dice
  9. Pea greens
  10. Fresh peas
  11. Spanish chorizo – sliced
  12. Add salt, fresh cracked pepper and sear in smoking hot pan. Add mushroom, corn and potatoes. Add pea greens and fresh peas. Turn salmon over and cook till preferred internal temperature.
  13. Place foam (recipe follows) on plate, then top with sauteed vegetables and fish. Finish with Spanish chorizo.
  14. Saffron corn foam
  15. 1 T Shallots
  16. Salt and pepper – to taste
  17. 2 C Corn
  18. 1 T Butter
  19. 1 C Corn stock
  20. 2 C Half and half
  21. 1 t Turmeric
  22. 1 Pinch saffron
  23. Saute sliced shallots with butter, salt and pepper to taste. Add corn cut fresh off the cobb and cook till for about 5 minutes. Deglaze with corn stock and half and half. Add turmeric and saffron let simmer till liquid is level with corn. Liquefy in blender and strain through fine china cap.
  24. Pour into whipping canister and keep warm in baine marie.

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