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(WJBK) - Content sponsored and provided by Andiamo.
Andiamo Chef Jim Oppat joins us in the FOX 2 Cooking School to give us a sneak peek at their coastal cuisine menu. He shared his recipe for hazelnut crusted Hazelnut Crusted Scottish Salmon with Tomato Pineapple Relish, which you can find below. It serves 4 people.
Hazelnut Crusted Scottish Salmon
Ingredients:
4 ounces of cooking oil
1 ½ lb Salmon
4 ounces ground hazelnuts
8 ounces wild mushrooms
4 Tbl unsalted butter
8 ounces chicken stock
1 cup heavy cream
2 Tbl fresh basil chiffonade
2 Tbl Italian parsley chopped
8 ounces acini de pepe Pasta pre-cooked
2 tsp salt and pepper
8 ounces Tomato Relish
4 ounces arugula
Procedure
Method:
Portion the salmon at 6 ounces for the promotion.
Season and dust with ground hazelnuts to sear until golden and crisp, finish in oven until medium-medium well doneness.
In same hot pan, add the butter and wild mushrooms, cook until just tender.
Add the chicken stock and the creme, herbs and salt/pepper,
Cook until reduced.
Toss with the pre-cooked pepe pasta to make a ragu.
Plate with mushroom-pasta ragu on bottom and top with the salmon fillet, garnish cross-wise with the pineapple relish tossed with arugula.
Tomato Pineapple Relish
Ingredients
1 lb bulk tomatoes diced
½ pineapple diced
2 ounces lime juice juiced
1 ½ ounces fresh basil chiffonade
1 tsp cracked black pepper fresh milled
2Tbs Italian parsley
¼ cup olive oil
2 Tbs Basil Pesto
Salt and Pepper to taste
Honey to taste
Procedure
Method:
Dice the tomatoes and place in large mixing bowl
Add the diced pineapple, lime juice, herbs and spices
Add the liquids to form a relish and season as needed
Season the relish with salt and pepper and a small amount of honey if the pineapple is not real sweet or fully ripe
Toss with arugula just before service about 3:1 relish to arugula