With the ingredients for the crust blended and ready to add to the salmon fillets, chef Peter Kelly lays the fish on a cedar plank (figure A) for baking. Note: Complete recipes immediately follow these tips and cooking suggestions. - Kelly explains that the cedar will infuse the salmon with a subtle, smoky flavor(he has already scorched the board slightly to start the flavoring process). He also rubs a light coat of olive oil onto the plank before placing the salmon on its surface.
Note: Footlong planks of cedar can be purchased at most hardware stores and home-improvement centers. Kelly explains that it's important to make sure the wood hasn't been treated with any preservatives. - Once the salmon fillets are on the prepared plank, Kelly carefully spreads a generous layer of the arugula mixture over the fish (figure B). (See previous segment for arugula recipe.)
- Then he tops the mixture with panko crumbs as shown in figure C. (Panko crumbs are simply Japanese breadcrumbs, which are cut coarser than fresh breadcrumbs. They can be found in most Asian grocery stores and markets.)
- After placing the salmon in the oven to cook for about 20 minutes (see complete recipe below for specifics), Kelly moves on to the mushroom jus, explaining that the term "jus" refers to reduced broth. He melts a tablespoon of butter in a large pan (figure D), then adds diced onions, celery, carrots and leeks, and sliced portobello and button mushrooms (figure E).
- Kelly allows the mixture to cook just a few minutes, until it begins to color slightly. Then he stirs in garlic, fresh parsley and a bay leaf (figure F) and adds a gallon of water. After bringing the liquid to a boil, Kelly allows it to cook down for about an hour, until it's reduced by half. At this point, he strains the liquid, returns it to the heat (figure G) and allows it to cook down by half once more.
- To complete the mushroom jus, Kelly stirs in the orzo, a rice-shaped pasta. As the orzo cooks, it releases starch into the liquid and thickens the jus as it cooks. Kelly explains that this thickness will transform the mixture into a ragout. Once the orzo has cooked (about eight minutes), Kelly adds the broccoli rabe to the ragout as shown in figure H.
Cedar Planked Salmon with Arugula Crust and Mushroom Jus
Recipe courtesy of Peter Kelly, Xaviar's 6 six-ounce salmon fillets, skinned and boned
10 tablespoons arugula and roasted garlic crust (recipe in previous segment)
6 tablespoons panko crumbs
32 ounces mushroom jus (recipe follows)
12 ounces orzo
1 head of broccoli rabe, cut into 2" long pieces
2 tablespoons chives, chopped
Cedar plank Place salmon filet on work table. Using a sandwich spreader or butter knife, spread arugula and roasted garlic crust over each salmon fillet, forming a 1/4" crust. Sprinkle each crusted salmon with 1 tablespoon panko crumbs. Place filets on oiled cedar plank, spaced 2" apart. Place plank on baking sheet, place in 400-degree oven and bake 25 minutes. Bring mushroom jus to a boil, add orzo to jus and boil four minutes. Add broccoli rabe to orzo and continue cooking, about two minutes. Remove from heat and add chives and pear tomatoes. Spoon ragout of orzo and broccoli rabe into individual warm bowls, top ragout with salmon and serve. Yield: 4 servings
Active preparation time: 40 minutes
Nonactive preparation time: 1 hour
Cooking time: 25 minutes Mushroom Jus 1 tablespoon butter
1 portobello mushroom, chopped
1 pound cultivated mushrooms, chopped
1 carrot, chopped
2 ribs celery, chopped
1 large leek, cleaned and chopped
1 medium onion, chopped
1 bay leaf
4 sprigs parsley
2 cloves garlic
1 gallon water In a large saucepot, melt butter over medium heat. Add portobello, mushrooms, carrots, celery, leek and onion. Cook until lightly colored (about 10 minutes.) Add water, bay leaf, parsley and garlic. Bring stock to a boil and allow to simmer one hour, until reduced by half. Remove from heat and strain stock through a fine-mesh strainer. Return stock to saucepot and reduce by half, leaving one quart mushroom jus. Set aside. Yield: 4 servings Note: If you'd like to enjoy this delicious meal but don't have quite enough time to prepare it step by step, you can order a prepackaged kit that takes just 30 minutes! Impromptu Gourmet kits include premeasured, prechopped ingredients (as well as a handy instruction booklet) that make it easy to create five-star meals at home in half an hour or less. Just go to www.impromptugourmet.com and select this entree from the list.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Simply Shrimp, Salmon and (Fish) Steaks
Model: 0060193379
Author: Leslie Glover Pendleton
(2000)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Fish: The Complete Guide to Buying and Cooking
Model: 0028631528
Author: Dennis M. Gottlieb and Mark Bittman
(2000)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
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