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Maple Balsamic Marinated Atlantic Salmon Filet Presented with Yukon Territory Wild Rice Cake, Sautéed Fiddleheads Details: Prep Time : 60 Minutes Cook Time:  45 Minutes Ready Time :  1 Hour 45 Minutes Maple Balsamic marinated Atlantic Salmon Filet Ingredients: 113 gm portion Salmon Filet - 10 ea Maple Balsamic Vinegar - 5tblsp Chopped Ginger -  3tblsp Chopped Garlic - 3 tblsp Salmon Seasoning - 3 ¼ tblsp Salt Pepper to taste Directions: 1. Add all the ingredients in a mixing bowl. Add the Salmon and let it rest for atleast 30 mins. 2. Season the Cedar Plank with olive oil and place it in a Pre heated oven till the plank is HOT. Place the Salmon on top of the hot cedar plank to instantly sear the fish. Once one side is Golden Brown, turn the other side of the fish and cook till desired done ness. Yield : 10 portions Sauce Ingredients: Hot Maple Mustard - 5 tblsp Remaining Marinade - 10 tblsp Chicken Stock - 1 litre Salt Pepper to taste Directions: 1. Bring to boil, the remaining marinade with the Chicken stock. 2. Simmer for approx 5 mins, add in the Hot Maple Mustard 3. Adjust Consistency and season to taste Yield: 1 litre Wild Rice Cake Ingredients: Chicken Broth - 6 cups Olive Oil - 1 cup Chopped Garlic -  1 tblsp Chopped Onion - 1 cup Brown Rice - 1 1/3 cup Wild Rice - 1/3 cup Dry White Wine - ½ cup Grated Mozzarella Cheese - ½ cup Salt Pepper to taste Panko Bread Crumb - 1/3 cup Grated parmesan Cheese - ¼ cup Directions: 1. Heat 1 tblsp oil in a heavy saucepan over medium heat. 2. Add onions and sauté till tender. Add garlic and stir for 2 mins. 3. Add the Rice and stir for 2 mins. 4. Add wine and cook until absorbed. 5. Add the Warm Chicken Broth and bring to a boil. Reduce heat, cover and simmer until the rice is almost tender, stirring occasionally. When all the broth is absorbed, add the mozzarella cheese, season to taste. Cool to Room temperature. 6. Mix the Breadcrumbs and Parmesan in a Pie dish. Line Baking Sheet with Plastic wrap. Using Moistened hands, divide rice mixture into 6 equal portions; press each portion into 3 ½ " diameter patty. Carefully turn each in Breadcrumb mixture, coating both sides. Chill. 7. Heat Oil in a non-stick skillet over medium heat and cook the Rice Cakes till heated through. Yield: 6 portions
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