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Walnut Crusted Wild Salmon, Roasted Red Pepper Coulis, Sauteed Escarole w/ Cannelini Beans, Finished w/basil Oil

Walnut Crusted Wild Salmon, Roasted Red Pepper Coulis, Sauteed Escarole w/ Cannelini Beans, Finished w/basil Oil

Ingredients

Preparation

  1. Season the salmon portion and coat with walnut crust using the standard breading procedure. Pan fry over medium heat about 3 minutes per side then finish in the oven at 350 degrees for 2-3 minutes.
  2. Sweat garlic and shallots in a small stock pot, deglaze with white wine, reduce by half then add chicken stock. Puree in Vitamix to desired consistency.
  3. Saute garlic quickly then add escarole to saute for 1 minute. Deglaze with white wine and then add the chicken stock and cannellini beans and bring to a slow simmer for about 3-4 minutes or until beans are warmed through.