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RECIPE

Momatato Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing, Grasing’s and Kurt’s Carmel Chop House, Carmel, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
2 Ripe Tomatoes (peeled, seeded and diced in 3/8-in. pieces)
2 Basil Leaves (chiffonade)
3 oz. Smoked Alaskan Salmon* (julienned)
Caviar*
TT Salt and Pepper

Procedures:
Fold together tomatoes, basil, salt and pepper.

Basil Mayonnaise
Ingredients:
1/4 cup Basii
1 cup Mayonnaise
2 tbls. Rice Wine Vinegar
TT Salt

Procedure:
Cuisinart all ingredients until smooth.

To Serve:
Fill teaspoons one-half full with tomatoes, top with julienned salmon, dot with basil mayonnaise and garnish with caviar. Arrange on a tray or plate and serve as an appetizer.

*Seafood Watch recommends wild-caught salmon from Alaska, certified by the Marine Stewardship Council, and farmed caviar from the U.S.

 

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit
www.seafoodwatch.org.

 

 

 

 

 

 

 

 

 

 

 

 

 

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