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Walnut Crusted Salmon with Caramelized Shallot and Basil Risotto, Summer Squash Ratatouille, and Tart Cherry Cognac Glaze (Soaring Eagle Casino & Resort) |
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Ingredients
| Cherry Glaze | |
| 3 cups | Cognac |
| 1 cup | Dried tart red cherries |
| 1 | Shallot (chopped) |
| 5 | Whole black peppercorns |
| 1 tbsp | Butter |
| Squash Ratatouille | |
| 3 oz | Olive oil |
| 1/2 tsp | Garlic (minced) |
| 1 tsp | Parsley (chopped) |
| 1 tsp | Oregano (chopped) |
| 1 tsp | Basil (chopped) |
| 1/2 cup | Red pepper (diced) |
| 1/2 cup | Green pepper (diced) |
| 1/2 cup | Red onion (diced) |
| 1 cup | Zucchini (diced) |
| 1 cup | Yellow squash (diced) |
| 2 | Roma tomatoes (diced) |
| 1/2 cup | Tomato juice |
| Risotto | |
| 1/2 cup | Shallots (diced) |
| 4 cups | Chicken stock |
| 1/2 cup | Arborio rice |
| 1/4 cup | White wine |
| 1 tbsp | Olive oil |
| 2 tbsp | Chiffonade basil |
| 4 tbsp | Butter |
| 3 tsp | Salt |
| 1 tsp | Pepper |
| 1/4 cup | Shredded parmesan |
| Salmon | |
| 1 lb | Salmon filet (skinned) |
| 4 oz | Softened unsalted butter |
| 1/2 cup | Panko |
| 1/4 cup | Maple sugar or maple syrup |
| 2 tsp | Parsley (chopped) |
| 2/3 cups | Walnuts (chopped) |
| 1 tsp | Salt |
| 1/4 tsp | Pepper |
Instructions
| For Cherry Glaze Heat cognac in saucepan. When it begins to simmer, light to burn out alcohol. When alcohol has finished burning out, add cherries, shallot and peppercorns. Simmer to reduce by half, pulse blend, strain, whisk in butter. Hold warm until needed. For Squash Ratatouille Heat olive oil, add peppers and onions. Add garlic, cook until lightly browned. Add zucchini, squash, tomatoes, tomato juice, salt and pepper and simmer for 5 minutes. Add oregano, basil and parsley. Hold warm until needed. For Risotto Heat olive oil in pan. Add shallots and caramelize. Add Arborio rice and toast- season with salt and pepper. Add wine and simmer until dry. Add stock, 2 oz at a time, stirring while cooking until all of liquid is incorporated. Add parmesan and whole butter. Add basil. Hold warm until needed. For Salmon Remove any skin from salmon. Portion salmon into 4 oz portions, cutting on a slight bias. Combine butter, panko, maple sugar, parsley, walnuts, salt and pepper in a mixing bowl with a rubber spatula until well mixed. Spread butter mixture onto parchment paper about 12 inches long, 3 inches wide and ¼ inch thick. Smooth out with rolling pin if needed. Chill for 20 minutes. Cut butter crust the same size as salmon portions and place on top of fish. Heat in 350 degree oven 10 minutes or until crust is golden brown. Hold warm until needed. To Assemble Brush basil puree, cherry reduction on plate. Put down ring mold, place risotto, ratatouille inside. Place salmon, squash blossom on top. |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
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