Fresh and Delicious Salmon
Ingredients:
4 6oz. skinless salmon protions
2 cups sunchokes diced
1 bunch rainbow chard
1 onion
2 cloves garlic
2 cups white wine
6 T whole butter
For Vinaigrette:
1/2 cup olive oil
1 bunch tarragon
2 shallots
1 cup champagne vinegar
1 cup white wine
The salmon is portioned in to six ounce skinless pieces, seasoned with salt and white pepper and place between two sheets of buttered parchment paper. It is cooked in a 300 degree oven for 8 to 10 minutes.
Sunchokes are placed in a pot with cold water and brought up to a simmer. When tender, the sunchokes are removed from the pot and allowed to cool before being cut in to 1 inch pieces.
The rainbow chard is cleaned and the stems are diced. One onion and 3 cloves of garlic are sauteed in olive oil. When translucent, the chard is added, seasoned with salt and white wine and covered. When the greens are wilted the lid is removed and whole butter is added. This is cooked down until there is no more liquid.
For the vinaigrette:
Shallots, white wine, champagne vinegar and tarragon are placed in a pot and reduced, cooled and then added to minced shallots. In a blender, picked tarragon is combined with olive oil, which is added to the cooled reduction.
To finish the dish, the sunchokes are deep fried until crispy and added to the chard mixture.
Fish & Farm
339 Taylor St
San Francisco, CA 94102
(415) 474-3474
Website: www.fishandfarmsf.com
