| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 carrots, peeled and medium-diced
- 1 teaspoon peeled and thinly sliced fresh ginger
- 2 cups vegetable stock
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 orange
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 red peppers, stemmed, seeded, and diced
- 1/2 cup dry white wine
- 1 cup vegetable stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon vegetable oil
- 2 (6-ounce) Atlantic salmon fillets
- Kosher salt and freshly ground black pepper
- 1 tablespoon smoked paprika
- Asparagus, Fennel and Corn Saute, recipe follows
- 3 tablespoons unsalted butter
- 8 stalks asparagus, blanched, and cut into 1-inch pieces
- 1 ear sweet corn, kernels removed
- 1/4 cup fennel, julienned, and blanched
- Kosher salt and freshly ground black pepper
Instructions
- To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
- To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
- To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
- To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
- Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.
Reviews
This is a great recipe as far as flavor goes. Whoever thought that it would take 45 minutes is got a time conception issue though or is a real professional chef. This recipe took me three hours to complete and you need to have a good understanding of your kitchen and timing. The two sauces require nearly simultaneous food processing (blending and then they both need to be kept warm for the plating. All doable for the seasoned cook but not a dish for beginners. I added a whole Anaheim chili to the red pepper coulis and it was perfect, spicy but not hot. But again a great tasting dish and the Mr. Sorenson should be proud. Thanks!