STEELHEAD DINER'S
Tomato-crusted Bristol Bay Sockeye Salmon
Courtesy of Executive Chef/Owner
Kevin Davis
Chef de Cuisine Tony Polizzi (l) and Executive Chef
Kevin Davis with amazing Bristol Bay Sockeye Salmon dishes
Serves 2
Ingredients:
1 lb filet of Bristol Bay Sockeye Salmon, skin & pin
bones removed
4 small domestic mushrooms, sliced
2 ripe Roma tomatoes, julienned
1/4 small red onion, finely julienned
2 tbsp white wine
1 large lemon (zest 1/2 for mixture and juice)
1/2 bunch basil, julienned
6 Kalamata olives, stoned and sliced
2 cloves garlic, finely chopped
1 tbsp capers
2 tbsp extra virgin olive oil
2 tbsp unsalted butter, cut into small cubes
2 tsp kosher salt
1/4 tsp freshly ground black pepper
Method:
Preheat over to 500 degrees.
Place Bristol Bay Sockeye filet in a shallow baking pan.
Season with 1/2 tsp salt and 1/8 tsp freshly ground black pepper.
In a small mixing bowl, add the remaining ingredients,
including the remaining salt and black pepper. Mix well. Spread mixture
evenly on top of filet.
Place in oven and bake for 15 minutes or until desired
doneness depending on the size of the filet.
Remove from oven and divide into two portions. Plate and
top with remaining pan juice and serve.
Enjoy!
August/September 2009 |
