Sunshine Salmon
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada

Made with:
Newfoundland Coldwater Shrimp, Canada

Step One

2 tbls. Shallots
1cup + 1 tbls. Butter
1/2 cup Chablis Wine
1/2 cup Orange Juice
1/4 cup Heavy Cream
TT Salt
TT White Ground Pepper
1/2 tspn. Dill (fresh, chopped)
1/4 cup Tomato (peeled, brunoise)
1/2 cup Shrimp

Sauté shallots until tender. Deglaze with wine. Add orange juice. Bring to a boil. Reduce to 2 oz. Add cream. Bring to a boil. Turn off heat. Monte in butter. Stir in dill, tomato and shrimp. Season to taste. Reserve.

Step Two

1 - 6 oz Salmon Steak
As needed Vegetable Oil
TT Salt
TT Pepper blend, fresh ground
4 oz. Rice Pilaf (cooked)
4 oz. Vegetable Medley
1 Dill Sprig

Season salmon with oil and spice. Sauté in HOT cast iron skillet until medium done. Place rice in center of plate. Top with salmon. Napé with sauce and shrimp. Garnish with vegetables and dill.


Other Great Chef Recipes:
All Nighter
Balsamic Syrup
Banana Spider Split
Cactus Pear and Syrah Sorbet
Caramel Peanut Butter Sauce
Caramel Sugar Decorations
Chocolate Bee’s Wax
Chocolate Mango Symphony
Chocolate Sauce
Crème Anglaise Sauce
Custard Mix
Ham & Eggs with a Horseradish Cream Sauce and Pickled Onion
Ham and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian Ahi Ahi
Jiko Dazs
Mango Chutney Sauce
Melba Sauce
Pulled Sugar Decorations
Russian River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked Tomato Salad Sonoma County Herb Vinaigrette
Sugar Decorations
Sunshine Salmon
Zesty Sea Bass

Other Related Links:
Fusion Cuisine

Dessert Art






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