Lunchbreak: TWO Restaurant chef Tom Van Lente makes pan roasted salmon

TWO Restaurant
1132 W. Grand Avenue
Chicago
www.tworestaurantchicago.com

Pan Roasted Salmon, Baby Summer Squash, Sugar Snap Peas, Lemon-Thyme Vinaigrette

1 piece 4 oz. fresh salmon, preferably wild
salt and pepper
canola oil for sauteeing
1/2 cup sugar snap peas, blanched in boiling water for 10 seconds then placed in an ice bath
1/2 cup  baby summer squash, preferably local
1 tsp fresh thyme, picked
1 oz fresh squeezed lemon juice
1/2 shallot, minced
1 tsp chardonnay vinegar
1 tsp dijon mustard
1 cup extra virgin olive oil

Directions:
Slice baby summer squash to desired thickness (should all be roughly same size) and toss with oil, salt and pepper.  Roast in 350 oven until al dente, about 10 minutes. In a small mixing bowl, combine the shallot, thyme, dijon, vinegar, lemon juice.  Drizzle in very slowly the extra virgin olive oil (1 cup), almost by drop. Whisk until an emulsion forms and add rest of the oil.  Season with salt and pepper.   Get a saute pan searing hot. Add 1 tsp canola oil. Carefully add fish, skin side down and cook over high heat for 2 minutes.  Flip fish and cook for 1 minute more. Remove fish with a fish spatula and place on a paper towel to absorb the excess oil. In another pan, heat oil to medium heat and add squash and snap peas. Saute over medium for 1-2 minutes or until warmed through.  Season with salt and pepper.  Put vegetables on bottom of the plate and top with fish.  Drizzle vinaigrette around the plate, serve warm.

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