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 chef's
favorite Recipes: entrees
salmone positano
(Serves 4)
Ingredients:
* 7 oz. salmon filet
* 6 oz. jumbo lump crabmeat
* 2 cups tomatoes (freshly diced)
* 2 oz. extra virgin olive oil
* 1 fresh lemon (juice only)
* 2 cloves of garlic (sliced thinly)
* 1 shallot (peeled and finely diced) (optional)
* 1 cup clam broth
* 8 oz. dry fettuccine (cooked according to instructions
on box)
* pepper only
* 1/2 cup fresh basil (wash and dry well, cut up roughly
and keep chunky)
* 2 oz. of Italian Flat Leaf parsley
Procedure:
First wash parsley and basil thoroughly.
Then place parsley and basil in a small salad spinner
or dry in a towel (lint free). Chop thoroughly. Reserve
(set parsley and basil aside). Next simply dice the
fresh tomato, discarding the core, reserve diced tomato.
Then cut the lemon in half. Take one half of the lemon—just
cut and place the fork into the flesh of the lemon.
Work the fork into the lemon in an up and down motion.
Repeat with the other half of the lemon. Then strain
the lemon juice for any seeds. Next place olive oil,
garlic, and shallots (optional) in a pan and heat lightly,
infusing the flavor of the garlic into the oil (making
sure the oil does not smoke or the garlic does not brown).
Add tomatoes. Cook slightly. Add wine and clam broth
(clam broth is salty so no additional salt is usually
needed in this recipe). Taste to make your decision.
Let cook until liquid is reduced to half. Then add pepper
and lemon juice. Cook (heat 3-5 minutes). Add basil
and parsley. Oil salmon, then season with salt and pepper.
For each inch of thickness, grill the salmon for 10
minutes (as a general rule). To be sure salmon is cooked
through, slice open a piece. You should see only light
pink flesh—no rawness….make sure to check.
Also check crabmeat for shells, going through gently
with your fingers. You may feel shells, for they are
much harder. Add crabmeat to sauce and heat lightly.
Place fettucine on side of the plate. Add the finished,
grilled salmon, sauce the pasta and Bon Appetite!
Chef's Notes
* Slice garlic wafer very thin.
The shallot in the recipe is actually optional. It does
add another dimension to the sauce, resembling the taste
of an onion with garlic. If you prefer you can modify
by using more garlic, or adjust the amount of garlic
to your taste.
* Extra virgin olive oil is used in this
recipe. It is the purest of the olive oils and therefore
has the strongest taste. This may not be desirable to
you. There are other categories of olive oil, each with
a taste less than the flavor of the actual olive. For
example, 100% pure is a good, dry, basic and popular
category, having a light taste of the olives or you
can use a blended oil with olive oil and another oil
mixed. This is less pungent and certainly more economical.
* A more detailed approach to dicing
the tomatoes would be to remove the core of the tomato,
put an X on the bottom of the tomato with a sharp knife
and blanch in salted, boiled water for about 10-15 seconds.
Immediately plunge into ice water. Let cool and proceed
to peel the tomato, cut in half, squeeze out seeds,
and dice.
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