icon-location Pittsburgh, PA

Rye Crusted Salmon with Corn Risotto, Grilled Baby Bok Choy, Parmesan Broth, Orange Supreme

Seafood

Ingredients for Rye Crusted Salmon

• 6 oz fillet, Salmon
• 2 oz hot Parmesan Broth
• 1 each ¼” thin slice of Rye Bread
• 1/2 cup par cooked Risotto
• 1/2 tbs Butter
• 1.5 tbs shredded Parmesan Cheese
• 2 tsp chopped herbs (Parsley, Tarragon, Chervil)
• 4 each - Orange Wedges (no rind)
• 1/2 piece Baby Bok Choy
• 6 oz hot Chicken Stock
• 2 tbs fresh Corn Kernels
• 1 large Onion
• Salt & Pepper, to taste

Method for Rye Crusted Salmon

• Preheat oven to 350 degrees
• Season salmon with salt and pepper, dip in flour, egg wash, and then place bread on top.
• Heat a nonstick sauté pan with a tablespoon of vegetable oil, place salmon In pan bread side down, and when it starts to brown flip it over and place in the oven.
• In a sauté pan place risotto and half the chicken stock and stir until starch develops, and then add the rest of the stock, butter, parmesan, herbs, corn stir until well incorporated.
• Finish with salt and pepper to taste. bok choy can be grilled or sautéed on high heat until golden brown.
• Pull salmon from the oven when internal temperature is 145 degrees.
• Place Risotto on bottom, bok choy, then Salmon, and garnish broth around edges of rice, and orange slices on top. Enjoy!

947 Penn Avenue, Pittsburgh, PA, 15222
412-697-1336