GOLDEN VALLEY, Minn.-Fresh Salmon is a year round favorite and Pazzaluna Executive Chef Seth Teiken joined KARE 11 News @4 in the kitchen with his seasonal menu update.
Also, if you are about to celebrate your anniversary soon, they have a promotion you'll want to check out.
Salmon & Pesto with braised Potatoes
6oz Salmon Filet
2oz Basil Pesto
1fl oz. Olive Oil
1tsp Shallot minced
4oz Russet Potatoes Small Dice
2floz White Wine - for Potatoes
8oz Chicken Stock
1tbl. Grated Parmesan
1drizzle Truffle Oil
to taste- Kosher Salt
to taste -Ground Black Pepper
1 tbl. Chopped Parsley
White wine - To Poach Salmon
1. Using a sharp knife butterfly the Salmon filet and open it up. Season both sides with S&P then spread the inside with the pesto so its even on the Salmon. Then roll the Salmon filet up to form a roulade and hold together using a skewer.
2. Place the Salmon in sauté pan and put enough white wine to come 1/2 to 3/4 the way up the Salmon. Place the pan on the stove top over moderately high heat and once the wine begins to lightly simmer place in 400 degree oven until Salmon is cooked through.
3. Using another saute pan sweat the the shallots in the olive oil until translucent then add the potatoes and toss together next add the white wine and reduce by 1/4 then in stages add 1/4 of the chicken stock and cook the potatoes like risotto. Continue to add chicken stock until potatoes are just cooked through. If needed adjust the level of chicken stock in the dish so its not soupy. Then finish with the butter, parmesan, and truffle oil, check and adjust seasoning if needed.
4. Using a plate of your choice place the potatoes in the center of the plate the place the Salmon on top on potatoes. Garnish with fresh chopped parsley.
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