Scottish Salmon

 

A wonderful Dish for you which is well worth it when you get to eat this magnificent dish in your own home. Your guests will feel the fine dining experience for sure. The vibrant color is spectacular. You will get to go on a joyful journey of Mediterranean flavors with the taste of the olive trees from the hills down to the ocean’s sweetness, earthiness, and saltiness. 

Ingredients:

Pomegranate

=> 1/2 cup Pomegranate seeds

=> 1/4 cup Orange juice

=> 1/4 cup Sugar

=> 1/4 tsp. Salt

=> 1/4 tsp. White pepper

=> 1/4 cup Extra virgin olive oil

Puree

=> 2 oz. Butter

=> 1 oz. Onion

=> 1 oz. Shallot

=> 2 clove Garlic, sliced

=> 2 spring Thyme

=> 1½ cup Potato

=> 1/4 tsp. White pepper

=> 1/2 cup Heavy cream

=> 4 tbsp. Water

For Olives

=> 3 tbsp. Olive oil

=> 1 tbsp. Shallot

=> 2 ea. Garlic

=> 1 tbsp. Onion, diced

=> 1 spring Parsley

=> 1 Pinch Paprika

=> 1/2 cup Olives

=> 3 tsp. Olive oil

=> 1/4 tsp. Black pepper

=> 1/4 tsp. Sea salt

Salmon

=> 8 oz. Salmon

=> 1 tsp. Salt

=> 1 tsp. White pepper

=> 2 tbsp. Extra virgin olive oil

=> 2 spring Thyme

=> 3 ea. Tomato

=> 1 tbsp. Butter

Garnish

=> Radishes

=> Radish Sprouts

=> Watercress

Preparation:

= Place incision cuts on the skin of the pomegranate from top to bottom in a way to be able to crack the skin without damaging the seed.

= Extract with hands. Once achieved the desired quantity, place the seeds aside which will be used for garnish.

= Add [Pomegranate] into a blender and start blending slowly, to create a fine mix.

= Peeled the potato with the tip of a coffee spoon making sure to remove all the small peeling and rinse under cold water. Dry, cut into little pieces and set aside.

= In a sauté pan (medium-low heat) add butter, and onion, garlic, and thyme. Sauté until translucent and add the potato and pepper. Gently sauté for about 3 minutes and then add the cream. Season with salt and white pepper. Bring to a simmer and cook for about 10-15 minutes or until tender.

= Place garlic, shallot, onion, and parsley in the sauté pan with the oil at medium-low heat. Let the garlic heat up and spread the aroma into the oil.

= After about 2-3 minutes add paprika, olives, and pepper, and sauté until the olives will become translucent.

= Place the mix into a blender add olive oil, and start blending slowly. Set aside.

= Retrieve the pan from the heat and pour the potato mix into a blender and blend to a creamy smooth consistency. Season to taste and set aside.

= Take the salmon out from the refrigerator and place it in a condiment tray and season with fresh grind black pepper.

= Place the pan on medium heat and add 2 tbsp of olive oil. After about 2 minutes add the salmon from the curve side, add salt, pepper, and thyme. Cook for about 3 minutes or until the right doneness, then flip it and add butter cook for an additional 3 minutes or until the right doneness.

= Now that all the components are ready, we will start the plating. Enjoy! 

Video Demonstration