Baked Cedar Board Salmon Over Chard And Bean Saute In Saffron Orange Beurre Blanc
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 pinch
Salt1 tsp
White Pepper1 pinch
Pepper1 cup
Flour (annatto)3 bunches
Chard2 tbsps
Olive Oil1 cup
Flageolet Beans1 cup
Cannelloni Beans1 cup
Lima (christmas)1 cup
White Wine1 cup
Shallot (minced)1 cup
Rice Wine Vinegar2 cups
Sweet Butter1 tsp
Orange ZestDirections:
1
Annatto Flour: Combine all ingredients in a bowl and mix well
2
Pass through strainer and sift until no lumps exist
3
Salmon: Preheat the oven to 350 degrees F
4
Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan
5
Moisten the boards with water to saturate
6
Rub the boards with 2 tablespoons olive oil
7
Rub each salmon fillet with salt and pepper
8
Lightly coat with the annatto flour mixture
9
Place the remaining 2 tablespoons olive oil in hot saute pan
10
Pan sear the fillets until golden
11
Remove from pan and place on cedar boards
12
Place in the oven and cook for 7 minutes
13
Chard: Wash the chard thoroughly and towel dry
14
Chop coarsely and set aside
15
In hot saute pan, add 2 tablespoons olive oil and the shallots
16
Saute until the shallots are soft, then add the chard
17
Cook until chard begins to soften, approximately 2 minutes
18
Remove from heat
19
Bean Saute: In a hot saute pan, add the olive oil and heat
20
When the oil is hot, add the shallots and saute for 1 minute
21
Add the beans, salt, and pepper, and saute for 3 minutes
22
Remove from heat
23
Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot
24
Reduce on medium heat until reduced by 50 percent
25
Slowly whisk in butter over very low heat until blended
26
Add saffron and orange zest and whisk in until blended thoroughly
27
Keep warm until service
28
Best to make last minute as it can separate
29
This dish presents itself best if served in bistro bowls
30
Layer bottom of each bowl with equal amounts of Sauteed chard
31
Add 1/2 cup sauteed beans, and top with salmon fillet
32
Drizzle beurre blanc along the outside of chard
33
Garnish with citrus zest and capers, if desired
34
Wine Recommendation: Chardonnay