We had a great time at the Serendipity Food & Wine event last weekend (
), here’s Matty and I with the guys from Rusted Root:
We got a great response for our salmon dish( Jaques Pepin LOVED IT!!!:). So many people at the event asked for the recipe (including Sarah Moulton, Food Network & PBS), so I decided to post it here. I hope some of you try it, let me know how it turns out!! Or you could just come to the restaurant and we’ll make it for you!!
Pecan Crusted Salmon Butternut Squash-Barley “Risotto”, Haricots Verts & White Balsamic Glaze
For Four Servings:
4 Portions Salmon Fillet
1 Butternut Squash
1 Vidalia Onion
3 Portabella Mushroom Caps
1# Dry Pearl Barley
8 Cups Chicken/Vegetable Stock
¼ Cup Soy Sauce
½ Cup Pecan Pieces
1 Tablespoon Grated Parmesan
1 Tablespoon Seasoned Breadcrumbs
2 Cups White Balsamic Vinegar
1 Cup Sauvignon Blanc (or other fruity white wine)
2 Tablespoons Sugar
2 Tablespoons Honey
1# Haricots Verts (French Green Beans)
White Balsamic Glaze (can make a week in advance):
– Cook vinegar, wine, sugar & honey over medium heat, reduce to about one cup, or until syrupy.
– Cool & set aside, need not refrigerate.
– Peel & Dice Butternut Squash, toss with olive oil and season with salt & pepper. Roast in 350 oven until just tender (about 7 minutes).
– At the same time lay portabella caps, top side down, drizzle with olive oil & season with salt & pepper. Roast in 350 oven until just tender (about 5 minutes). Let cool & dice.
– Put Stock in a sauce pan and bring to a boil.
– Dice onion and sauté in olive oil in large shallow pan until translucent. Add dry barley, constantly stirring to toast the barley.
– One ladle at a time, add hot stock to the barley (like making risotto), wait for stock to be absorbed before adding more. Cook to desired consistency (I like my barley a little al dente).
– When barley is cooked toss together with roasted squash, portabello, thyme and soy sauce (add a pat of butter for richness).
– Place pecans, parmesan & breadcrumbs in food processor, pulse quickly until finely chopped (do not let run too long or pecans will turn to butter-like consistency).
- Trim ends of green beans, blanch in salted boiling water for two minutes, and then place directly in ice water to cool (“shocking” vegetables in an ice bath stops the cooking process immediately and helps keep them colorful & crisp).
- Press one side of salmon fillets into pecan mixture. Heat an oven proof saute pan over medium high heat (always start with a hot pan), add olive oil and a little piece of butter. When butter starts to bubble add salmon pecan side down. Cook for 2 minutes, turn over and place in 350 oven for approximately 5 minutes, add blanched haricot verts to pan, cook another 3 minutes (to cook salmon medium-rare, ovens vary).
- Serve salmon over warm barley, drizzle with the white balsamic glaze.
- Lovely served with an oaky Chardonnay.