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Maple Cured Salmon
in a Maple Glaze
with Wild Mushroom Risotto
Servings: 4
4 – 6oz portions of salmon filets, skins on
Salt/pepper
1 ½ cup of maple syrup
3T of soy sauce
¼ cup of beef broth
Pinch of sugar
Salt/pepper
1 ½ cup of hot chicken stock
In saucepan, add maple syrup, soy, beef broth, sugar and
salt/pepper.
Bring to boil. Turn of heat and let it relax on stove.
30 minutes before cooking. Salt and pepper filets. Brush filets with
maple glaze.
Heat large sauté pan with olive oil until really hot.
Lay salmon filets in the pan, skin side down.
Cook for 2-3 minutes.
Deglaze pan with chicken stock
Add remaining maple glaze over the salmon
Put in oven for 6-8 minutes until salmon is 90% done.
Take out and let rest for 1 minute.
Wild Mushroom Risotto:
1 medium onion, small dice
2T of garlic, minced
1T of shallots
3/4# of mushrooms (cremini, shiitake, button)
½# of Arborio rice
Chicken stock, hot or a roasted wild mushroom stock
½ cup of parmesan cheese
¼ stick of butter
In medium stock pot heat olive oil. Add garlic, shallots and onion.
Cook until translucent.
Add mushrooms. Cook until mushrooms are fully cooked. Add rice.
Incorporate all ingredients. Toast rice until a lite golden
brown. Deglaze with hot chicken stock. A little bit at a time. Stir
consistently. Keep adding stock when mixture gets dry. Add
a little white wine in between the chicken stock. When risotto is al
dente, add parmesan and butter. Stir and serve immediately!
Chayote Salsa Recipe on Net80.net |
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Lobster Spring Rolls with a
Mango Pineapple Chutney
Servings: 10-12 rolls
1 large frozen lobster tail, 1# - 1.5#, thaw, steamed in water,
sage, lemon and thyme
1 pkg of imitation crab meat, sticks – rough chop
2T of olive oil
½ cup of leeks, julienne
½ cup of red peppers, small dice
2T of shallots, minced
1T garlic, minced
¼ cup of green onions, chopped
Herb water from steamed lobster
¾ cup of Gruyere cheese, shredded
Lemon, 1 each
Flour tortilla or wonton wrappers
2T Thyme
2T Sage
2T Basil
Canola Oil for frying
Garnishes: Cilantro oil, aged balsamic
In sauté pan, fill with ½ inch of water. Add lemons, fresh herbs.
Bring to boil. Place lobster tail in pan and cover. Steam for 7
minutes.
Remove tail and cool. Save lobster water
In another sauté pan, add olive oil. Heat pan
Add leeks, shallots, garlic, green onions, and peppers.
Cook for 10 minutes. Add a little bit of the lobster water to
deglaze.
Keep adding a little bit of the water several times. Cook until
mixture is dry. Cook for 20 minutes on medium heat
Put into bowl to cool.
Add cooked lobster meat and crab meat.
Add cheese, herbs and salt and pepper.
Incorporate all together.
Take flour tortillas and put ½ T of mixture on edge and roll up like
a burrito. Seal edges with egg wash mixture.
Place rolls in freeze for 2 -3 hours or overnight
In sauté pan, heat ½” of canola oil to 365 degrees.
Fry until golden brown. Drain on paper towels when coming out of the
oil.
Place on baking sheet and finish baking in oven for 10 minutes on
375 degrees
Mango-Pineapple Chutney:
1 mango, small dice
1 pineapple, small dice
1 red pepper, small dice
1 medium red onion, small dice
½ cup apple cider vinegar
2T balsamic vinegar
2T jalapeno, minced
Salt t.t.
Pepper t.t.
1t red pepper flakes
Pinch sugar
Put everything in sauce pan, cook for 25 minutes on medium heat.
Cook until thick. Take off heat and allow to cool |
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