Recipe Highlight ~ Faroe Islands Scottish Salmon
Recipe Highlight Faroe Islands Scottish Salmon: Pistachio crust, garlic mashed potatoes, sautéed spinach, citrus-pomegranate beurre blanc sauce. (Gluten Free)
Yield: 4 Portions
1.2 lb Faroe Islands Salmon 2 oz Ground Pistachio 2 oz Olive Oil
Citrus-Pomegranate Beurre Blanc Sauce:
2 OZ Orange Juice 2 OZ Lemon Juice 1 OZ Lime Juice 2 OZ Pomegranate Concentrate 1 LB BUTTER 2 oz Cream ( Stabilizer)
Garlic Mashed Potatoes:
2 lb Russet Baker Potatoes 1 Cup Cream ½ lb Butter 2 oz Garlic Salt & White Pepper
½ lb baby Spinach 1oz Olive Oil Salt & Pepper
Salmon: Preheat the oven to 375 degrees Fahrenheit. - Coarsely grind the pistachios in a food processor, coat the salmon with olive oil and pistachios. TIP the olive oil helps the pistachios stick to the salmon. - Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. - Remove from the oven to a serving platter.
Sauce: In a heavy 1-quart saucepan, combine lemon juice, lime juice, orange juice and pomegranate concentrate and reduce by ¾ . Add the cream and continue to simmer until reduced again to about 2 tablespoons. TIP Cream is added to make the sauce more stable and less likely to separate. -Reduce the heat to low, whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees Fahrenheit , where it will separate. TIP If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, and serve immediately.
Garlic Mashed Potatoes: In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the butter, cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Taste and add salt and white pepper, if needed.
Garlic Sautéed Spinach: Steam the spinach, in a hot Sautee pan add the olive oil, garlic and cook until soft and then add the steamed spinach. Cook for 2 minutes. Taste and add salt and pepper if needed.