With a fresh spin on a salmon dish, Mark Ayers joined us today. He is the Executive Chef at two restaurants in the Carmel Area, Pacific's Edge and Tusca Ristorante at the Hyatt Regency in Monterey.
Restaurants:
TusCA Ristorante in the Hyatt Regency Monterey
1 Old Golf Course Rd.
Monterey, CA 93940
Phone: (831) 657-6675
www.hyatt.com/gallery/tusca
Pacific's Edge Restaurant
120 Highlands Dr.
Carmel, CA 93923
Phone (831) 622-5445
www.pacificsedge.com
Fennel Crusted Salmon
Fennel & Apple Salad, Balsamic Vinaigrette
6 oz Salmon filet
To taste: fennel pollen
4 oz fennel
2 ea granny smith apple
1 oz white balsamic vinegar
4 oz grape seed oil
1 ea shallot
To taste: salt & pepper
Method:
Mince shallot and combine with oil and vinegar
Shave fennel and apple
Toss fennel, fennel greens, apple and vinaigrette
Dust salmon with fennel pollen and season with salt
Sear fish over medium-high heat until desired temperature
Serve over salad and garnish with greens
