cooking class  with Chef Todd English
Pan-Roasted Salmon
 
Yield: 1-2 servings

Ingredients:

8 oz Salmon Filet Cut, skin on                                 
4 tbsp Extra-Virgin Olive Oil                          
2 oz Heavy Cream                                                  
3 oz Couscous – prepared                                      
1 oz Peas                                                                
.5 oz Julienne Ham                                                   
1/2 tbsp Mint Pesto                                                       
.5 oz Garlic, sliced                                                    
4 Shrimp (size 21-25)                                         
2 oz White Wine                                                     
1 wedge Lemon                                                             
½ tbsp Mint Pesto (see recipe below)                          

Directions:
  1. Preheat oven to 450 degrees.
  2. Season the salmon with salt & pepper. 
  3. In a medium sized pan, warm olive oil over medium-high heat.
  4. Add the salmon to the pan, skin side first, and cook for 2-3 minutes until golden brown and crispy. Turn the salmon over and finish cooking in 450 degrees oven for about 6-8 minutes, depending on thickness.
  5. Meanwhile, in a new sauté pan warm 2tbsp olive oil over medium heat.
  6. Add garlic and shrimp and sauté until garlic is toasted and shrimp is opaque. 
  7. Add wine, bring to a simmer and reduce by half. 
  8. Add cream, couscous and ham, and continue to simmer over low heat, about 2-3 minutes. 
  9. Remove from heat and add ham, peas and mint-pesto, and toss. 
  10. Spread evenly on plate and top with salmon. Serve with lemon wedge.
Mint Pesto

Ingredients:

6 oz Spinach                                                        
1 lb Mint                                                             
.5 oz Garlic                                                          
4 oz Pine Nuts (toasted)                                       
2 oz Parmesan Cheese                                         
2 cups Oil Blend                                                    
Salt & Pepper to Taste

Directions:
  1. In medium saucepan, bring 4 cups of salted water to a boil.
  2. Add spinach and blanch for about 1 minute. Remove spinach and chill by putting into a bowl of   cold water and strain. Squeeze as much water out as possible. 
  3. Place spinach, mint, garlic, pine nuts, and Parmesan cheese into a blender and blend.   While blender is running, slowly add oil and blend until well pureed. Season to taste with salt & pepper.
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