Friday, January 14, 2011

Salmon with Black Olive Puree and Citrus Wild Rice Salad

Here is a simple dish that we showcased a few nights ago for an evening reception. The salmon sides were cut into petite portions and pan seared on really high heat to give the fish an amazing caramelized texture. The wild rice was cooked and tossed with tangerine segments, extra virgin olive oil, dried apricots, and fresh herbs. The black olive puree consisted of blanched walnuts, Dijon mustard, dried kalamata olives, and oil. This presentation was displayed live in front of the guest to show them how we actually compose a dish. The colors of the salads, micro herbs, and salmon really made the station stand out.

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