Wild King Salmon with A Ragout of Baby Spinch and Shiitake Mushrooms
Red and Yellow Pepper Coulis with Chive Oil
Serves 6
6-6oz Salmon Filets, skinned and de-bone
2oz Olive Oil
6ea Slices of Bacon, Diced
2cup Baby Spinch, stems remove
1cup Shiitake Mushrooms, sliced
3oz Unsalted Butter
12oz Red Pepper Coulis
12oz Yellow Pepper Coulis
6oz Chive Oil
Using a non-stick pan, lightly season the salmon and sear one side in the pan with the olive oil. Flip the fish over and place into a 350-degree oven until medium. Using a non-stick pan, start to sauté the bacon. When the bacon is almost done add in the shiitake mushrooms and spinach. Season with salt and pepper. Add a little knob of butter to finish the ragout.
Red Pepper Coulis
4ea Red Pepper, Diced and remove seeds
1cup Water
2tea Cornstarch slurry
Lemon, Salt and Pepper to Taste
Using a blender, puree the red peppers till smooth and strain. Place in a sauté pot and bring to a boil. Add the cornstarch slurry to thicken and then strain thru fine mesh strainer. Add lemon juice, salt and pepper to taste.
Yellow Pepper Coulis
4ea Yellow Pepper, Diced and remove seeds
1cup Water
2tea Cornstarch slurry
Lemon, Salt and Pepper to Taste
Using a blender, puree the yellow peppers till smooth and strain. Place in a sauté pot and bring to a boil. Add the cornstarch slurry to thicken and then strain thru fine mesh strainer. Add lemon juice, salt and pepper to taste.
