Pan Seared Filet of Wild SalmonTapioca and Toasted Garlic “Risotto”, Red Pepper-Miso Coulis, and Fried Rock Shrimp

4 Salmon, Filets- 6oz. per
4 T Olive Oil
1 t Salt
1 t Pepper

In a sauté pan, sear the salmon, in the oil, until golden brown on one side. Turn the salmon over, and cook the salmon to our desire temperature and keep warm until plating.
1 Red Bell Pepper- cleaned and rough chopped
1 Yellow Onion- rough chopped
1 Garlic, Clove
1 Bay Leave
1 cup Milk
6 T Tomato Paste
4 oz Butter, Whole
1 T Red Miso Paste
1 cup Cream, Heavy
1 t Siracha
1 t Lemon Juice
1 t Salt

In a sauce pot, add the red bell pepper, onion, garlic, bay, milk, tomato paste, and 2 oz. of butter. Bring to a boil; simmer until the pepper and onion are completely cooked through. Place the miso paste, 2 oz. of butter, cream, and the hot mixture into a blender. Liquefy well, make sure you pulse the mixture first before you place the blender on high speed, so it will not blow up all over the place. Strain through a fine mesh strainer, and finish seasoning with the siracha, lemon juice, and salt. Place the mixture in a warm place until needed.
Cous Cous
2 cups Israeli Cous Cous- cooked
1 Tomato, Vine Ripe- peeled, seeded, and medium diced
2 oz Chicken Broth
1 Garlic- Sliced very thinly
2 oz Butter, Whole
2 oz Parmesan- grated
1/2 bn Cilantro- chopped
1 t Salt
1 t Pepper

In a sauté pan, add the garlic and a touch of olive oil. Heat until the garlic becomes golden brown on the out side. Add the tomato and season with salt and pepper; make sure to macerate with a wooden spoon. Once the tomatos have started to break down add the cous cous and the chicken broth. Stir the mixture, like you would risotto, so the starches don’t stick to the bottom of the pan and the mixture will become nice and creamy. Once the cous cous has absorbed all the liquid, finish with the cheese, butter, and cilantro. You want the risotto to be on the creamy side. Adjust the seasoning as needed and set aside.
Rock Shrimp Salad
1/4 lbs Rock Shrimp
1/4 cup Olive Oil
1/4 cup Corn Starch
1/4 bn Cilantro- picked
12 Cherry Tomatoes- sliced in half
1 T Extra Virgin Olive Oil-evo
1 t Salt
1 t Pepper

Take the olive oil and place in a fry pan, sear the rock shrimp, which has been dusted in the corn starch, until golden brown on all sides. Once the shrimp is done, place on a paper towel to drain. In a small mixing bowl, place the shrimp, cilantro, cherry tomatoes, evo and toss together make sure to season with s&p.

Serves 4. On a plate, place 4oz. of coulis and spread lightly around. Then place a scoop of cous cous on top of the coulis, followed by the salmon and finish with the rock shrimp salad on top.

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