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Recipes
PAN SEARED
SALMON WITH NAPA CABBAGE
Serves 4
4 each 4oz. salmon
fillets
1 oz. olive oil
salt and pepper to taste
10 each Napa cabbage leaves (6 leaves julienne and 4 whole)
1 each yellow bell pepper (julienne)
1 each orange bell pepper (julienne)
1 each jalapeno pepper (small diced)
1/4 c. taro root (small diced)
pinch fresh chopped cilantro |
Season salmon and
sear in oil (seasoned side down) until golden. Remove
and cook in a preheated 400 degree oven until done(7-10
minutes). In pan that salmon was seared in, saute
taro root and peppers until soft. Add julienne cabbage
and continue to cook until tender. Toss with cilantro
and season. Blanch Napa leaves and arrange on dish,
top with cabbage stir-fry, arrange salmon and top
with black bean sauce. |
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East
Coast Stripped Bass with Zucchini
Serves 4
4 each 5 ounce fillets of East Coast Stripped Bass
2 small zucchini
1 tablespoon fresh tarragon, chopped fine
1 large shallot, minced
2 tablespoons, melted butter
Salt and pepper to taste |
Flatten fish in
between two layers of plastic wrap. Using a mandoline,
slice zucchini very thin. Sprinkle flattened fillets
with tarragon, shallots and salt and pepper. Arrange
zucchini slices over the fillets. Brush finished fillets
with melted butter and steam for 5-7 minutes.
Serve with mixed green salad with tossed with olive
oil, lime juice and balsamic vinegar. Top salad with
fresh vegetables and serve immediately. |
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