Recipes

.......... Fillet of Salmon with Sautéed Spinach and Pea Puree This entrée serves two. Double to serve four. The pureed peas add a surprisingly intense flavor boost to this visually appealing and delicious entrée

2 salmon fillets

2 T. blanched garlic*, sliced

2 c. sautéed spinach

1¾ c. heavy cream, reduced by half

2 t. red wine vinegar

Kosher salt and black pepper to taste

4 t. pureed peas

Fried spinach** and diced tomatoes for garnish

To puree peas: Cook ½ cup of fresh peas until tender, about 2-3 minutes in boiling water. Drain off excess water. Process peas until smooth in food processor or with hand blender. Set aside, keeping warm until ready to serve.

Sauté salmon fillets. While they are cooking, prepare sautéed spinach.

To prepare spinach: Sauté spinach with blanched garlic. Squeeze out excess liquid and set aside. Reduce cream by half, watching carefully not to burn. Stir in spinach. Stir in red wine vinegar. Season to taste with kosher salt and black pepper.

To present: Ladle pea puree onto a plate. Place sautéed spinach on top of the pea puree. Place salmon fillet on top of the sautéed spinach. Garnish by placing a piece of fried spinach on top of the salmon and sprinkling diced tomatoes on the sides. Be sparing with the pea puree as the flavor is stronger that you might think.

*To blanch garlic: Place peeled, sliced garlic in a small saucepan and cover with cold water. Bring to boil. Drain water. Repeat twice so that garlic is blanched three times. This process removes the pungent taste and leaves a less obtrusive flavor.

**To fry spinach: Put about two inches of peanut oil in a heavy pan. Heat oil to about 375 degrees. Carefully place clean, dry spinach leaves in the oil and fry about one minute until crisp. Remove and drain well on paper towels. If desired, season with kosher salt.

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