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| Oregano Salmon |
| Serves 1 |
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| Ingredients for Salmon |
7 oz Salmon Filet 2" thick, pbo
1/4 cup Olive Oil
1/4 stick Butter, cut lengthwise
3/4 tbsp Oregano, minced
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| Ingredients for Habanero Caviar Sauce |
1 tsp Habanero Sauce
1/4 cup Heavy Cream
1 stick Butter
1 pinch Kosher Salt
1/4 pinch Pepper, wt. finely ground
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| Ingredients for Posole-Tomato Relish |
1 cup Posole, canned
1 ea Roma Tomatoes, quartered wedges
1/2 cup Red Onion, large dice
1/2 cup Corn
1 tbsp Cilantro, minced
1 tbsp Olive Oil
1 pinch Kosher Salt
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| Method for Posole-Tomato Relish |
| Lightly season, oil, and roast Posole, corn,
tomatoes separately at 350º for 8-10 minutes,
check briefly to ensure roasting is even.
Check seasoning, set aside and cool to room temperature. |
| Method for Habanero Caviar Sauce |
| Bring heavy cream to a boil and turn heat down
by half. Season and whisk in butter. Set aside
over low heat.
Coat salmon with olive oil for searing. Using a
non-stick pan heat to a moderate hot. Add a little
of the olive oil to coat pan and sear fish to a light
golden brown on flesh side. This should take
approximately 30 seconds. Do the same to the
other side and remove from pan. Place salmon
on a pie tin to cool. Place patty of butter over
salmon (flesh side up, skinless side down) and
sprinkle oregano over evenly. Bake salmon for
5-8 minutes at 350º. Salmon should be firm to
touch. Using a thermometer temperature at
130º for MR, 135 for M, and 140 for MW.
During the time you roast the salmon begin to
prepare the vegetables. Heat pan to medium
heat, quickly toss vegetables in pan and deglaze
with one tbsp of chicken stock or water and add
cilantro. Always check seasonings to ensure
proper flavors are being achieved.
Place vegetables in the center of the plate.
Check seasoning on the sauce and spoon sauce
around vegetables.
Drop little clumps of caviar throughout sauce.
Place fish over vegetables and serve. |
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