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Wild King Salmon with A Ragout of Baby Spinch and Shiitake Mushrooms Red and Yellow Pepper Coulis with Chive Oil

Recipe Category:Fish

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.   

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