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| Salmon Vera Cruz with Black Mussals |
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| Ingredients: |
1 each salmon filet, shaped in a spiral
2 tablespoons red onion, diced med
1 tablespoon garlic, minced
2 ounces dry white wine
2 tablespoons roma tomato, diced med
2 tablespoons yellow tomato, diced med
1 tablespoon kalamata olive, minced
1/2 tablespoon capers
2 ounces saffon shellfish stock
5 each mussels, whole
5 each Saffron Potatoes, prepared as directed below
1/2 tablespoon cilantro leaves, whole
2 ounces arugula leaves
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| Method: |
Season Salmon with salt and pepper and set aside.
Add tomato, olives, and capers; adjust seasoning.
Add Salmon and pour stock over fish and allow to come to a boil.
Add mussels, Saffron Potatoes and place in oven until Salmon is cooked and mussels open.
Remove from oven and stir in cilantro leaves.
To make Saffron Potatoes; cut potatoes into 1" quenelles and boil in salted saffron water until cooked. Cool and set aside until needed.
Top with Arugula dressed in oil, salt, and pepper.
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