Printer-friendly versionIn this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominick Riggio from Staxx New West Bar & Grill prepares salmon provencal.
Click here for Dominick Riggio's Profile
Angel Hair Pancake
1/4 pound Cooked & Cooled Angel Hair Pasta
1 Whole Egg plus 1 Egg Yolk
1/2 cup Shredded Parmigiano Cheese
2 Tablespoons Fresh Italian Parsley (chopped)
1/4 cup Olive Oil
Combine cooked, cooled angel hair pasta with eggs, parsley and cheese. Heat non-stick pan and add half of the olive oil. Spoon in pasta mixture to form pancake, then let brown before flipping. Turn and brown other side. Remove from pan and hold in baking dish while browning other pancake.
Herb Crusted Salmon Fillets
2 Salmon Fillets (8 ounces each)
1/2 cup mixed Fresh Herbs (parsley, tarragon, sage, mint, thyme) chopped
1/2 cup Seasoned Flour (all purpose flour mixed with salt & pepper)
1/2 cup Olive Oil
Marinade the salmon in chopped herbs for approximately 15 minutes, refrigerated. Heat a non-stick pan and add olive oil. Dredge herb coated salmon in seasoned flour and place in hot sauté pan. Sear salmon until lightly browned, then gently turn over and brown other side. Salmon is ready when it starts to feel firm. Then place in baking dish.
Sauce Provencal
1 Medium Onion (finely diced)
1 Tablespoon Garlic (chopped)
2 Medium Vine Ripened Tomatoes (finely diced)
3 Tablespoons Fresh Basil (julienned)
2 Tablespoons Fresh Parsley (chopped)
Juice from 2 Lemons
1/4 cup Dry White Wine
1/4 cup Water
2 Tablespoons Butter
Salt & Pepper to Taste
Sauté onions and garlic until onions are translucent. Stir in basil. Deglaze with white wine.Add diced tomatoes, parsley, water, then reduce. Add lemon juice. Fold in butter, allow to melt, and then season with salt & pepper.
Heat angel hair pancakes and salmon in 350-degree oven for 8 – 10 minutes. Plate on serving platter or individually on dinner plates, and sauce, then serve immediately.
