Healthy Bites with Chef Cecil Rodriguez of The Savoy

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The Recipe:

Norwegian Salmon

 

The Ingredients (Serves 4): 

Salmon:

4 (6 oz) salmon fillets

2  eggplant

1 cup chickpeas (about 1 small can)

1 large shallot, small dice

2 large stalks celery, small dice

2 tbsp pine nuts

1 tbsp lemon juice

1 tsp lemon zest

salt and pepper to taste

1 tsp mixed fresh herbs

 

Raisin Puree:

1 cup golden raisins

1 tbsp chopped shallots

3 cups red wine

1 fresh bay leaf

2 sprigs of thyme

Salt and pepper to taste

 

Black Garlic Vinaigrette:

1/2 cup malt vinegar

1 1/2 cups canola oil

1 medium shallot, diced

6 cloves black garlic

Salt and pepper to taste

 

The Method: 

Salmon:

  1. Heat pan, add just enough oil to coat pan. Season fish with salt and pepper. Add salmon, skin side down. Cook until there is a slight brown color on edge of the fillets. Put into a 400 degree oven for 6-8 min.
  2. Cut top off eggplant and slice lengthwise into 1/2 in slices. Lightly brush with canola oil and place on grill just long enough to make some marks. Do both sides. Dice and set aside (can be done in grill pan indoors).
  3. Add oil to another hot pan and sweat shallots until translucent. Add celery, cook 1 min. Add chickpea,s cook 1 min then add the rest of the ingredients. Cook until everything is hot. Season with salt and pepper to taste.

Raisin Puree:

  1. Add all ingredients to pot and simmer until almost all liquid is gone. Puree. Season and add a little water if puree is too thick.

Black Garlic Vinaigrette:

  1. Add vinegar, shallots and black garlic to blender. Blend until smooth. Slowly add oil while blender is on a medium speed until all oil added. *Note: This vinaigrette is supposed to be broken.

To Plate:

Spread raisin puree across center of the plate. Add vegetable mixture to center of the plate and place salmon on top. Spoon vinaigrette around the blank space of plate.

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