Salmon au poivre et les fraises by Jesse Bluma

Salmon au poivre et les fraises


Four 6 ounce salmon fillets, skin removed (visit the Monterey Bay Aquarium Seafood Watch for the best choice of salmon)
1/4 teaspoon sea salt
4 teaspoons fresh cracked pepper
2 tablespoons olive oil
1/2 cup organic or natural chicken broth (I prefer Wolfgang Puck)
4 Radicchio lettuce leaves
1 cup in season organic strawberries
(You may also add 1 persimmon, diced.)
1 organic lemon
1/4 cup balsamic vinaigrette dressing
2 tablespoons organic honey


Gently wash the strawberries in a strainer.
Gently dry the strawberries with a clean paper towel.
Use a knife to remove the stems.
Halve the strawberries with a knife and set aside.

Wash the lemon and pat dry with a clean paper towel.
Roll the lemon, pressing firmly with the palm of your hand.
Carefully cut the lemon in half and squeeze one of the halves over the strawberries.

Blot the salmon fillets with a paper towel.  
Salt the fillets on each side. 
Pepper each side of the fillets. 
Bring oil to a hot heat in a large skillet.  
Bottom side up cook the salmon in the skillet for one minute.  
Use tongs to turn the salmon over and then slowly add the chicken broth.  
Bring the broth to a boil and then reduce to a simmering heat. 
Cover the pan and simmer the fish for about 5 minutes (the salmon should flake easily with a fork).

Peel off 4 large lettuce leaves, wash, and pat dry with a clean paper towel. 
Place the lettuce leaves cup side up on one large platter or on individual plates.  
Neatly drizzle the lettuce with the balsamic vinaigrette dressing. 

Use tongs to remove the salmon fillets, place one on each leaf of lettuce, then neatly flake each fillet with a fork.

Place the strawberries around the fish. 
Drizzle the salmon and strawberries with honey.

*Reminder:  Wash kitchen surfaces and hands before, during, and after cooking.  

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