salmon

Video Recipe: Toscana Oven Roasted Salmon

INGREDIENTS:
Pesto
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan cheese

Dish
2-3 TBL Pesto
1 6 oz. salmon filet
¼ cup heavy cream
1 TBL butter
2 TBL parmesan cheese
4-6 grilled shrimp
Salt & pepper to taste
8 ounces cooked angel hair pasta

STEPS:
Pesto
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheese and 1/2 cup of the oil and process until fully incorporated and smooth.  If too thick add remaining oil. Season with salt and pepper.

Dish
Preheat oven to 350 degrees.  Brush salmon with 1-2 TBL pesto and marinade for 20 minutes to 1 day.  In a sauté pan add heavy cream over medium-high heat and cook to a simmer.  Add butter and Parmesan then stir to blend.  Add the shrimp, season with salt and pepper then lower the heat.  When the salmon is done plate by place the salmon on one side of the plate while placing the pasta on the other side.  Pour the sauce over the pasta and the salmon.

ICA: Flay/Vallodolid vs. Morimoto/Zimmern

ICABanner ICA: Zakarian vs. Casanova

Two Iron Chefs are teamed up with special guests in this All-Star Kitchen Stadium battle. Marcela Valladolid, who appears on Food Network’s ‘Mexican Made Easy’ is paired with Iron Chef Bobby Flay; and Andrew Zimmern, of Travel Channel’s ‘Bizarre Foods,’ joins Iron Chef Masuhara Morimoto. Judges are Penn Jillette, Donatella Arpaia Stewart and Simon Majumdar.

Marcela ValladolidGrowing up around expert and traditional cooks in Tijuana, Mexico, Marcela was raised to be passionate about food. She jumped straight into a culinary life by working her first job at her aunt’s cooking school in Baja, Mexico. She realized she too wanted to pursue this growing love for food full time and enrolled in the Los Angeles Culinary Institute, and later graduated from the Ritz Escoffier Cooking School in Paris as a classical French pastry chef.

Marcela went on to run a catering company and teach children about the culinary arts in Tijuana. She collected recipes and applied her knowledge and skills (of her family’s cooking traditions) to map out her dreams. Marcela eventually parlayed her classical training and ability to become a food editor at Bon Appétit magazine.

Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, teacher and is regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive Andrew Zimmernproducer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, he travels the globe, exploring food in its own terroir.

In May 2010, Zimmern won the prestigious James Beard Award for ‘Outstanding Television Food Personality.’ He is a three-time Beard Award nominee.  Zimmern is a contributing editor at Food & Wine Magazine, an award-winning monthly columnist at Minneapolis-St. Paul Magazine and a senior editor at Delta Sky Magazine. As a freelance journalist, his work has appeared in numerous national and international publications.

Bobby’s faithful (and scorching hot) sous chef Renee Forsberg joined him.  Renee and Marcella on his team?  Bobby Flay is one lucky man.  Battle: Sea Whistle Salmon should be fun.

Check below for the outcome.

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Flay/Vallodolid            Morimoto/Zimmern
Taste: 27                          Taste: 25
Plating: 11                        Plating: 14
Originality: 13                   Originality: 11
Total: 51                           Total: 50

Fish Dish: Smoked Salmon Croquettes

Smoked Salmon Croquettes
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3
Ingredients
  • 1 cup Panko (Japanese bread crumbs)
  • 3 – 4 ounce smoked salmon filet, crumbled/diced
  • 1 egg
  • 1 teaspoon Old Bay Seasoning
  • Canola oil
  • Tarter sauce
Instructions
  1. Preheat a griddle or skillet to medium-high
  2. In a mixing bowl scramble the egg then incorporate the salmon, bread crumbs and Old Bay.
  3. Work thoroughly then roll into three 1.5” balls.
  4. Gently pat out into disks a half an inch thick.
  5. Pour enough oil to coat the bottom of the griddle and cook each croquette about 7 minutes on each side or until golden brown then serve with tarter sauce.

Little Grill Big Flavor

Every episode of Little Grill Big Flavor all in a row to give you some inspiration for your grilling.  So open a cool one, soak up the AC and grill vicariously through me.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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