Recipe: Scottish salmon
Ingredients
- For salmon:
- 6 salmon filets, about 8 ounces each
- Artichoke lobster hash (below)
- Lemon caper sauce (below)
- Salt and pepper
- For artichokes:
- 18 pieces baby artichokes
- 1 carrot, cleaned, roughly chopped
- 1 celery stalk, cleaned, roughly chopped
- 1 onion, cleaned, roughly chopped
- 1/2 garlic clove, smashed
- 1 cup white wine
- 1 bunch thyme
- For artichoke lobster hash:
- 2 tablespoons canola oil
- 1 shallot, diced small
- 1 pint Heirloom cherry tomatoes, cut in quarters
- 1 bunch escarole, washed well and chopped (make sure all sand and dirt is removed)
- 4 ounces lobster meat (note: a 1-pound lobster yields 4 ounces of meat), cut into 1-inch squares
- Salt and pepper
- For lemon caper sauce:
- 1 shallot, diced small
- 2 ounces white wine
- 2 tablespoons capers in water
- 1 (12 ounce) can low-sodium chicken stock
- Juice and zest of 2 lemons
- 4 ounces unsalted butter, room temperature
- 1/4 cup chopped parsley
- 1 lemon sliced thin for garnish
Preparation
For the salmon:
1. Season salmon filets with salt and pepper and pan sear to desired temperature (for medium, about 5 minutes on each side). Divide artichoke and lobster hash onto 6 plates, top with salmon filets, and finish by drizzling lemon caper sauce around the plate and garnishing with sliced lemons.
For artichokes:
1. Clean artichokes of outer skins and with a sharp knife, quarter each artichoke and place in cold lemon water to prevent browning.
2. Once artichokes are cleaned, place in stock pot and add the carrot, celery, onion and garlic. Add white wine, thyme and cover with water. Cook until the artichokes are tender, then remove from cooking water and drain.
For artichoke lobster hash:
1. In a hot skillet, add 2 tablespoons canola oil and the pre-cooked artichokes and lightly brown. Add the shallot, cherry tomatoes and escarole. Sauté for a few minutes. Season with salt and pepper and add the lobster meat right at the end, so it does not get over cooked.
For lemon caper sauce:
1. Sauté shallot in 1 tablespoon canola oil, until tender. Deglaze with wine wine, then add the capers and low sodium chicken stock. Reduce by half and finish sauce with butter, parsley, lemon juice and zest.