Salty's Seafood Restaurant Recipes

SHALLOW POACHED SALMON
Chive Mashed Potatoes
Broccolini
Citrus Beurre Blanc

Recipe Yield: 4 portions

Salmon:
4 ea. 6 oz. Salmon Filet
1 oz. Butter
1 tbls. Minced Shallots
½ tbls. Garlic
TT Salt and Pepper
4 oz. Fish Stock
2 oz. White Wine
½ oz. Fresh lemon juice
½ oz. Fresh lime juice
5 oz. Butter, cubed

Method:

1. Butter bottom of pan covering with garlic and shallots.
2. Place fish on top and season with salt and pepper.
3. Add fish stock and place on stovetop. Bring up to a slight simmer and cover with parchment paper and then place in oven at 350 degrees for 8-12 minutes.
4. 4Remove fish from pan and place back on stove. Add citrus and reduce to almost dry. Slowly add butter over low heat. Constantly stir until all butter is melted. Season to taste.

Potatoes:
1 lb. Yukon Gold Potatoes
2 oz. Whole Butter
3 oz. Heavy Cream
TT Salt and White Pepper
1 oz. Minced chives

Method:

1. Cut potatoes in halves and simmer in salted water until soft.
2. Mash potatoes with cream, butter. Season with salt, white pepper and minced chives.

Broccolini:

1. Blanch the vegetables in salted boiling water for 3 minutes. Remove and season with salt and pepper.