Escalope Of Salmon Food

ESCALOPE OF SALMON WITH CHANTERELLES

Steps:

• Add 25g of Butter to a small sauti pan.
• Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
• Make a space for the salmon in the pan, add wine and fish stock.
• Poach for 4-5 minutes, take out fish and keep warm.
• Reduce cooking liquid by two thirds, take out mushrooms.
• Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
• Return mushrooms, add broad beans and peas, check seasoning.
• Place salmon on plate with sauce to the side I found this recipe on a site among others.

POACHED SALMON

Steps:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.

JOHNNY GARLIC'S CEDAR PLANK SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.