Tuesday, August 3, 2010
Recipe #54 - Stirring the Pot: Salmon "Slashed and Stuffed" with Basil Butter
I took a big break cooking from Tyler's Stirring the Pot, but now I'm back in the kitchen with Tyler and I'm loving it! My goal is to crank out several of Tyler's summer-inspired recipes that highlight fresh and seasonal produce while it is still available. This Salmon "Slashed and Stuffed" with Basil Butter is the perfect recipe to utilize seasonal produce: lots of garden fresh basil, cherry tomatoes, zucchini, onion, fennel and red bell pepper. I was lucky enough to find all these ingredients at the Farmer's Market. This recipe is gorgeous when plated and really flavorful and delicious. It really exceeded my expectations!
Salmon "Slashed and Stuffed With Basil Butter (recipe also found HERE on Food Network)
Extra-virgin olive oil
3 garlic cloves, peeled and minced
pinch crushed red pepper
4 sprigs fresh thyme
1 red sweet bell pepper, thinly sliced
1 large fennel bulb, thinly sliced
1 zucchini, thinly sliced into rounds
1 medium onion, sliced
2 cups cherry tomatoes
Kosher salt and freshly ground black pepper
Herbed Bread Crumbs:
2 cups panko
1 bunch fresh basil sprigs (about 16 sprigs), leaves only
1/2 bunch fresh Italian flat-leat parsley (8 sprigs), leaves only
1 bunch fresh basil sprigs (16 sprigs), leaves only
2 sticks unsalted butter, room temperature
1 whole side of salmon, cleaned and scaled (about 2 pounds total)
For the Ratatouille, place a large pan over medium heat and add a 3-count of oil (about 3 tablespoons). Add garlic, crushed red pepper, thyme, and the vegetables, gently squeezing the tomatoes as you add them. Season with salt and pepper. Saute for 5-7 minutes until vegetables wilt. Pour vegetables onto a sheet tray and set aside.
For the Herbed Bread Crumbs, in a food processor combine panko, basil, and parsley. Pulse until the crumbs are green. Set aside.
To make the Basil Butter, roughly chop the basil. In a food processor combine basil and butter. Pulse until fully combined and creamy. (Note: Tyler's basil butter appears green but does in fact turn green until the salmon is removed from the oven and served).
Preheat oven to 400F. Using a chef's knife, make slits on the skin side of the fish. Paint the skin side of the fish with the Basil Butter. Carefully place the fish, skin side up, on top of the sheet tray covered with Ratatouille. Bake about 15 minutes, until top is golden and bubbly. Top the fish with Herbed Bread Crumbs and switch on the broiler. Broil for 5 minutes, until golden and crispy.
Notes/Results: A whole side of salmon was not available so I opted to use 4 salmon fillets. I made the whole batch of Ratatouille, which was phenomenal. I quartered the recipe for the Herbed Bread Crumbs and halved the recipe for the Basil Butter. These adaptions worked out well and everyone REALLY enjoyed this dish. I was expecting it to be good, but it was sensational. The salmon was tender, buttery and delicious and the Ratatouille was out of this world delicious. The farm fresh flavor of the vegetables and fresh really stood out. This would be a wonderful meal to entertain with and serve to company this summer.
I am submitting this to my friend girlichef who is a co-host of the wonderful new foodie event, Two for Tuesdays.