ROASTED SALMON DINNER
 

Roasted wild king salmon, Japanese eggplant puree, fresh garbanzo beans and

sherry aleppo pepper vinaigrette

INGREDIENTS

4

2

1 cup

1/4 cup

4

4

6 oz wild salmon filet

Japanese eggplant

Fresh garbanzo beans (or fresh soybeans)

Garlic cloves

Sprigs of thyme

Papadum

For Vinaigrette:

2

x

1 oz

2 oz

1 tsp

1 tsp           

Aleppo peppers (or dried Aleppo, or cayenne and red bell peppers)

Sherry vinegar

Extra virgin olive oil

Dijon mustard

Shallots, minced
 

Serves: 4 servings

 

Recommended Blodgett Equipment:

Blodgett Combi Oven

 

Preheat to: 425F on the hot air mode

 

  

  1. Toss Aleppo peppers and garlic with salt, pepper and extra virgin. Roast separately for 15 minutes, remove and place in separate mixing bowls and cover with saran wrap until cool.

  2. Clean peppers and place in a blender with sherry vinegar, Dijon mustard and minced shallots. Puree and add olive oil slowly until smooth.

  3. Slice eggplant in half, score flesh, salt heavily and coat with extra virgin. Roast for 20 minutes or until a knife pierces easily.

  4. Remove skin and pass pulp through a food mill with roasted garlic and then through a tammis. Adjust seasoning, if too soft, cook down slowly over a water bath.

  5. Set Blodgett Combi oven to Steam

  6. Steam garbanzo beans for 4-6 minutes. Remove, season and toss with extra virgin.

  7. Set Blodgett Combi oven to Combi mode at 375 degrees

  8. Sear salmon portions in a pan for one minute and then flip. Top with butter and sprig of thyme and place in oven for 4 minutes.

  9. Add eggplant puree, vinaigrette and garbanzos to oven in last minute of cooking to warm.