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Pan Seared – Wild Caught Salmon With Executive Chef Doug Knopp

150(C)EBP2013Dknopp_2032

Pan Seared – Wild Caught Salmon – Signature Series

With Executive Chef Doug Knopp. Photography by Edward Biamonte

Chateau Grill, Chateau on The Lake Resort – Branson Missouri

(C)EBP2013DK704Livin

Carrot and Dried Fruit Cous Cous, Charred Asparagus,

Lemon Oil, Heirloom Tomatoes

Yield 6:

• 6 ea 6 oz wild salmon. Skin on, scales removed.

• 2 cups Cous Cous

• ¼ cup dried fruit and nut mix

• 2 cups carrot juice

• 18 pce med asparagus

• 1 cup extra virgin olive oil

• 4 lemons

• 4 sprigs fresh thyme

• 1 pt Heirloom or organic cherry tomatoes

Method:

  1. Season salmon with olive oil, salt and fresh ground black pepper.

  2. Pan sear salmon in non stick pan and finish in 350* oven aprox 10 min.

  3. Bring carrot juice to boil, mix cous cous and dried fruit together then stir in boiling carrot juice. Cover and let stand 15 min.

  4. Season asparagus with olive oil, salt and black pepper, pre heat skillet over high heat. Drop in asparagus and let blacken, you should get some smoke out of the pan.

  5. Assemble dish, drizzle with lemon oil cherry tomatoes and serve immediately.

  • lemon oil- cut lemons into wedges and pack into glass craft, cover with olive oil, fresh thyme and let stand in refrigerator at least 48 hrs. Keep refrigerated the oil has a shelf life of 2 wks.

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