Alder Plank Roasted Porcini Crusted Salmon
with Pesto Rice and Sauce Buerre Rouge
| INGREDIENTS: |
YIELD: 2 Servings |
|
Red King
Salmon – block cut 8oz wt. portions, skin off |
2 each |
|
Olive Oil |
1 tsp. |
|
Salt – sea or
kosher |
1/2 tsp. |
|
Porcini
Mushroom Rub – “ Chef Howie’s 3 Chef’s in a Tub Brand” |
1 Tbsp. + 1
tsp. |
|
Buerre Rouge
Sauce – recipe follows |
1/2 cup |
| --------------------------------------------------------------------------------------------------------------------- |
|
Rice – sticky
or long grain, cooked, kept warm |
2 cups |
|
Pesto – recipe
follows |
1/2 cup |
|
Salt – sea or
kosher |
1/2 tsp. |
|
Pepper |
1/4 tsp. |
| INGREDIENTS: BUERRE
ROUGE SAUCE |
YIELD: 1/2 CUP |
YIELD: 1 CUP |
|
Shallots -
fresh, minced fine |
2 tsp. |
1 Tbsp. + 1 tsp. |
|
White Wine
Vinegar |
1 Tbsp. |
2 Tbsp. |
|
Red Wine
(Cabernet, Burgundy, Merlot or Pinot Noir) |
1/2 cup |
1 cup |
|
Whipping Cream |
1/4 cup |
1/2 cup |
|
Butter,
un-salted, cut into 2" chunks |
6 Tbsp. |
3/4 cup |
|
Salt - sea or
kosher |
1/4 tsp. |
1/2 tsp. |
|
White Pepper
- ground |
1/64 tsp. |
1/32 tsp. |
BUERRE ROUGE PROCEDURES:
-
Combine the
wine, vinegar, and shallots into a sauce pot, reduce to a light syrup,
(approximately 85%).
-
Add the cream
and reduce by 50% over a medium high heat.
-
Slowly add and
whip in the butter cubes over low heat. Strain sauce through a fine
mesh strainer.
-
Season with
the salt and pepper. Hold sauce warm until needed.
| INGREDIENTS: BASIL
PESTO |
YIELD: 1/2 CUP |
YIELD: 1 CUP |
|
Basil – fresh, coarsely chopped |
1/4 cup packed |
1/2 cup packed |
|
Parsley – fresh, coarsely chopped |
2 tsp. |
1 Tbsp. + 1 tsp. |
|
Garlic – fresh, minced |
1 1/2 tsp. |
1 Tbsp. |
|
Pine nuts - toasted |
2 Tbsp. |
1/4 cup |
|
Salt - kosher |
1/4 tsp. |
1/2 tsp. |
|
Reggiano Parmigiano Cheese - grated |
1 Tbsp. + 1 1/2 tsp. |
3 Tbsp. |
|
Butter – whole, salted |
1 Tbsp. |
2 Tbsp. |
|
Olive Oil |
1/3 cup |
1/2 cup |
BASIL PESTO PROCEDURES:
-
Combine all ingredients except butter and oil, in a
food processor and pulse-process until ingredients are finely chopped
but not pureed to mush. Then add the butter and oil and process to a
thick paste. Hold refrigerated until needed.
COOKING PROCEDURES:
-
Place the oil on the salmon fillets, then season
each fillet with ¼ tsp. of salt all over the fillet. Then place 2 tsp.
of porcini mushroom rub on the top of the fillet. Place in a
refrigerator and let cure for at least 1 hour and up to 24 hours.
-
Pre-heat the oven to 375°, place the salmon on the
plank crusted side down.
-
Place the plank in the oven and cook for 12
minutes, remove from the oven and turn the salmon over. Return the
plank to the oven and cook for 20-25 minutes or until the salmon has
reached an internal temperature of 120-130°.
-
Meanwhile mix the pesto into the warm rice, season
with the salt and then place on the plate in the upper center of the
plate. Place the sauce on the plate in front of the rice. Remove from
the salmon from the oven and place on the plate, half on the rice and
half on the sauce. Garnish with parsley or basil sprig. Serve.
|
