Lunchbreak: Pan seared salmon, acorn squash and asparagus, and a pink ribbon martini – prepared by La Voute Bistro

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Chef Erica Oktayuren

Bartendress Alma Cosgrove

La Voute Bistro  Bar
2034 Ridge Road
Homewood
(708) 798-6000
www.lavoutebistro.com/

Event:  “Fight Breast Cancer w/ Dina Bair and Dancing”
October 7
7:00 p.m. - 9:00 p.m.

Pan Seared Salmon, Napoleon Acorn Squash & Asparagus

Ingredients:
6 oz salmon
3 oz asparagus
3 oz squash acorn (cut in wedges)
1 tsp olive oil + 1 tsp butter
1 tsp chopped shallots
1/4 cup white wine
1/2 cup heavy cream
1 stem dill
salt and pepper

Directions:
In a sauce pot, cook shallots and white wine until almost dry.  Add cream, salt and pepper.  Keep hot. Cook asparagus in boiling salted water for 2 minutes.  Keep hot. In 350 F oven, roast acorn squash wedges with olive oil and salt until light brown.  Keep hot. In non-stick pan, sauté the salmon in olive oil and butter. Set up the dish by laying the salmon, squash and asparagus to obtain a Napoleon. Finish with sauce and fresh dill.

Pink Ribbon Martini

Ingredients:
2 oz Tito’s vodka
1/2 oz St. Germaine
1/8 oz Crème de cassis
3/4 oz rose liqueur
3/4 oz Lemon juice

Directions:
Mix all ingredients in martini shaker. Add cup of ice and shake vigorously to chill. Pour into martini glass.