Cook up a sassy salmon with salsa

February 13, 2008 12:34:57 PM PST
There are only three days left until Valentine's Day, but you can still plan the perfect meal for two. Here with a delicious and simple seafood dish, is Trevese Restaurant's Chef Michael Miller.

115 N. Santa Cruz Ave., Los Gatos, CA
Phone is (408) 354-5551
Web site:

Grilled Salmon with Strawberry Serrano Salsa, Pastry and Vanilla Oil
Chef Michael Miller
Trevese Restaurant and Lounge, Los Gatos
Serves 2

Vanilla Oil 1/2 cup Light oil (Such as grape seed or cotton seed)
2 each, Vanilla beans

4 each, Strawberries, large, diced very small
1 each, Serrano chile, seeded and diced small
2 Tbsp. Honey
1 bunch Green onion, sliced very thin
Zest from 1 orange

2 each, 3 oz. filets, Wild Alaskan Sea Bass or Loch Duart Salmon

1 sheet of store-bought, frozen puff pastry, thawed

Pre-heat oven to 350° F.

For the vanilla oil, combine the two ingredients and let the flavors of the vanilla bean blend into the oil. (For the best results, do this the day before and set aside.)

Combine all the ingredients for the salsa and mix gently. Set aside.

Cut puff pastry into two, 2" squares. Place on a non-greased cookie sheet and bake for 10 minutes, or until golden brown.

To cook the fish, there are a number of ways to accomplish the desired charred or grilled flavor. The fastest and easiest way is to use a stove-top grill pan over high heat. (If the pan is not non-stick, heat a little olive oil before grilling fish to prevent them from sticking.) Grill fish for three minutes, then turn 180° and grill for another three minutes to achieve crosshatched grill marks. Turn fish over and sear other side for one minute before serving. The fish should be medium rare.

Place the warm pastry square on the center of a plate. Apply a large spoonful of the salsa. Set the fish on top of the salsa. Drizzle the vanilla oil around the pastry.

Chef's note:
A substitution of large seas scallops, prawns or your favorite seafood item will also work, as does roasting instead of grilling.