Wednesday, March 25, 2009

Whats For Dinner?

Here is a recipe that I got from Emeril Green. I made it for Nicole and she loved it. Its not very difficult and comes together pretty fast so it would be great for a weekday dinner.

Emeril's Salmon with Cherry Preserve Sauce

Yield: 4 servings
4 Salmon fillets, skin-on, 6 ounces each, scaled and scored
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1 tablespoon olive oil
2 tablespoons minced shallots
Pinch crushed red peppers
1/2 cup dry white wine
1⁄4 cup red wine vinegar
1⁄4 cup cherry preserve
2 tablespoons unsalted butter
1⁄2 cup chicken stock

Preheat a large sauté pan with the olive oil. Season one side of the fillets with half of the salt, pepper and sugar; flip them over and season the other side with the remaining seasonings.

Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, 3 minutes. Flip over and cook on the other side for 1 to 1 1⁄2 minutes. Remove from the pan and store in a low temperature oven to keep warm, skin side up.

Using the same pan, add the shallots and crushed red pepper and saute, stirring, until just tender, 15 to 20 seconds. Add the wine, red wine vinegar and cook until it is almost completely evaporated, 30 seconds. Add the chicken stock and cherry preserve, stir to incorporate and let it simmer to slightly reduce it, 1 minute. Stir in the butter and remove the pan from the heat.

Plate the salmon fillets and spoon the cherry sauce on top; serve with the potato rosti ( See recipe below.)

Emeril's Root Vegetable Rosti

Yield: 4 servings

1 pound yellow-fleshed potatoes, such as Yukon Gold
1 pound celery root
1 pound parsnips
Salt and pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon vegetable oil
Chive Crema, Recipe follows

Wash and peel the potatoes, celery root and parsnips. Use a box grater to grate the vegetables and set aside in a large bowl. Season with salt and pepper and drizzle with olive oil. Stir to blend.

Set a 10-inch, non-stick saute pan over medium-low heat or if you have one, use a griddle. Add 1 tablespoon of the butter and 1⁄2 tablespoon of the vegetable oil to the sauté pan. Once the butter stops foaming, lay the potatoes in the pan and press to form an even cake. Cook the potatoes undisturbed until well caramelized, about 10 to 12 minutes. Place a large plate over the sauté pan and flip the potato cake onto the plate. Place the remaining vegetable oil and the butter into the pan. Again, once it stops foaming, slide the potato cake back into the pan with the cooked side facing up. Continue to cook the rosti until well caramelized and browned on the second side, about 10 to 12 minutes.

Remove the pan from the heat and slide the rosti onto a cutting board. Slice the rosti into 4 servings and serve on the side with the salmon.

Chive Crema

Yield: 1 cup

1/2 cup chopped chives
1 cup sour cream
Salt and pepper
1/4 cup dry white wine

To a medium sized bowl, add all ingredients and whisk to combine. Serve with Root Vegetable Rosti.


Nicole said...

Very tasty...hope to have it again.

Andrea said...

That sounds and looks delicious! Would you be my personal chef? Mines on vacation!

ken said...

No problem I will send a contract over this afternoon.