Steam Oven Roasted Salmon
Recipes courtesy of Executive Chef Nick Ritchie, Signature Kitchen Suite
Ingredients
2 pounds skinless salmon fillets, cut into 5–6-ounce portions
1 tablespoon extra-virgin olive oil
t.t Sea salt and freshly ground black pepper
Method
- Season the salmon with salt and pepper and extra virgin olive oil. Set the oven steam assist 400 degrees on medium steam.
- Place the salmon on the steamer pans with the catch pan underneath. Place the fish in the center of the oven until it begins to turn opaque around the edges, about 8-10 minutes. With a long spatula, turn the fillets out onto the warmed serving platter, browned side and serve immediately.
Griddled Leeks
Griddled Leeks
Ingredients
8 small leeks, or 24 green onions
2 teaspoons extra-virgin olive oil
2 teaspoons minced thyme
1 orange, zest only
t.t kosher salt and ground black pepper
Method
- Preheat the griddle to 400 degrees.
- Trim the dark green tops and any tough outer layer from the leeks, clean and trim the bottoms but do not remove the core. Split them in half lengthwise so they do not fall apart during cooking. (If using green onions, trim the dark green portion from the very top and remove the small root at the bottom but leave the onions whole.)
- Using a tray or mixing bowl season the leeks with olive oil, salt, pepper, and thyme. Mix gently but coat well with the oil.
- Place the seasoned leeks cut side down (or the whole green onions) on the preheated griddle. Allow them to brown lightly for a few minutes and flip them over repeating the same on the other side. Return them once more to the cut side and turn the griddle down to 350. Allow the leeks to cook until they are well-browned and fork-tender. Remove them to a platter and season them with the orange zest. Serve immediately.
Chef’s note
*If you cannot find a small leek and only large are available, the leeks can be prepared the same way, but removed from the griddle after they are nicely browned and finished in an oven at 400 degrees until fork tender.
Chef’s note
*If you cannot find a small leek and only large are available, the leeks can be prepared the same way, but removed from the griddle after they are nicely browned and finished in an oven at 400 degrees until fork tender.
Meyer Lemon Butter Fondue
Meyer Lemon Butter Fondue
Ingredients
1 minced shallot
½ cup white wine
½ cup Meyer lemon juice (regular lemon can be substituted if Meyer is unavailable)
1 ½ ounces white wine vinegar
Aromatics (parsley stem, thyme sprig, bay leaf, peppercorn)
6-8 ounces heavy cream
1-1 ¼ pounds cold butter, cut into small cubes and kept cold.
t.t. salt
Method
- Using a small saucepot or saucepan, combine all ingredients except for the cream and butter.
- Place over medium-high heat and reduce until about 2-3 tablespoons liquid remains.
- Add cream and let stand in a warm place for 30-60minutes.
- Strain into a clean saucepot or saucepan and return to a very gentle simmer. Using a small whisk mount in the cold butter one cube at a time making sure the sauce stays emulsified. Add all the butter in this fashion. Taste and add salt if necessary. Use immediately, otherwise hold it in a warm place or on a very low and accurate simmer burner. Cover with a lid of holding for longer than 20-30 minutes.
Chef’s note:
*This recipe works for all citrus butter fondues (grapefruit, lemon, orange, blood orange, tangerine, lime etc.) just substitute equal parts of whichever juice is desired.
Chef’s note:
*This recipe works for all citrus butter fondues (grapefruit, lemon, orange, blood orange, tangerine, lime etc.) just substitute equal parts of whichever juice is desired.
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