Bertolli

Hilton Head Seafood Recipe List

Skull Creek Boathouse

397 Squire Pope Road, Hilton Head, SC 29926
843-681-3663

Chilled Poached Salmon Bruschetta

Serves 4-6

Ingredients for Salmon

1 quart Water
½ Celery Stalk, chopped
½ Carrot, chopped
4 tbsp Kosher Salt
4 tbsp whole Peppercorns
Juice of ½ Lemon
8 oz Salmon

Ingredients for Salsa Verde Aioli

⅛ tsp Dijon Mustard
¼ tsp Capers
⅛ cup Parsley
1/16 tsp fresh Garlic
⅛ tbsp fresh squeezed Lemon Juice
⅛ tbsp Red Wine Vinegar
⅛ tbsp Kosher Salt
1/16 tsp White Pepper
⅛ tbsp Anchovies
¼ dash Tabasco
½ cup Mayonnaise

Ingredients for Bruschetta

1 dozen Hoagie Rolls

Method for Salmon

• Boil water and add ingredients. Boil the salmon until it is medium rare.
• Cool the salmon in the refrigerator for about 2 hours and keep cool until ready to serve.
• Remove from refrigerator. Thinly slice salmon.

Method for Salsa Verde Aoili

• In a blender, add all ingredients and purée until smooth, adding the mayonnaise last.

Method for Bruschetta

• Bake 1 dozen hoagie rolls at 325° for 10 minutes.
• Slice 1/4” thick.
• Drizzle with extra virgin olive oil.
• Sprinkle with Kosher salt and black pepper.
• Put layer of salsa verde aioli on ¼” slice of roll.
• Add layer of thinly sliced salmon
• Top with dollop of salsa verde aioli.
• Garnish with capers and extra virgin olive oil.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play