salmon
Salmon at Zeugma Grill pleases the palate. COURTESY STEVEN DESALVO

By STEVEN DESALVO
For Montclair Local

Food writer Steven DeSalvo has a degree in Hospitality Business Management from the

salmon
STEVEN DESALVO

University of Delaware, and has worked extensively in restaurants and hotels. If there’s something you want to know how to make, or you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at culture@montclairlocal.news.

One of my favorite things to eat at any time of the year is salmon. It has this amazing ability to be perfect for every season: filling and comforting in the cold months, as well as light and clean in the warm months. Executive Chef Can Alp from Zeugma Mediterranean Grill at 40 South Park St. is serving up a salmon preparation that works well at any time of year, and can easily be made for a crowd (this recipe serves eight).

Be sure to stop in to Zeugma for a lovely taste of Mediterranean cuisine exhibited in its many menu options! The recipe below is broken down into steps to make the whole process a little bit easier. The components can be made earlier and then reheated when ready to put the final product together.

 

Wild Salmon with Roasted Artichoke Puree

Marinated salmon ingredients:

3 pounds salmon loin

1 tablespoon Dijon mustard

1 clove garlic

1 cup olive oil

Juice of 1 lemon

Salt and black pepper to taste

Marinated salmon process:

  1. Mix up the ingredients for the marinade and place them on the salmon, cover it and keep refrigerated for 1 day.
  2. Remove from fridge and let rest to room temperature before cooking. Cook to your desired temperature in a medium sauté pan in olive oil and butter.

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Roasted artichoke purée ingredients:

1/4 cup olive oil

1 large white onion, Julienned

2 cups cream

3 cloves garlic, minced

4 fresh artichokes, peeled down and cleaned

Juice of 1 lemon

1 teaspoon nutmeg powder

1 teaspoon sugar

Salt and black pepper to taste

Roasted artichoke purée process:

  1. Heat up the olive oil in a pan.
  2. Add the onion and garlic, sauté over med heat until caramelized being careful not to burn the garlic. 3. Add the artichokes. Mix together on high for 2 minutes.
  3. Add all of the spices and the cream, stir and let simmer for 25-30 minutes.
  4. Remove from heat and blend using a food processor or immersion blender.

 

Spicy tomato sauce ingredients:

1/4 cup extra virgin olive oil

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon fine grain sea salt

3 medium cloves of garlic, finely chopped

1 28-ounce can crushed red tomatoes

Zest of one lemon

Mexican chili pepper

1/2 teaspoon sugar

Spicy tomato sauce process:

  1. Combine the olive oil, red pepper flakes, chili pepper, sea salt, and garlic in a cold saucepan.
  2. Stir while you heat the saucepan over medium-high heat, sauté for just 45 seconds or so until everything is fragrant – you don’t want the garlic to burn.
  3. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.

4, Remove from heat and carefully take a taste (you don’t want to burn your tongue) …If the sauce needs more salt add it now!

 

Truffle bread crumbs ingredients:

1 loaf brioche bread

1 cup white truffle oil

1/2 teaspoon smoke paprika

1/2 teaspoon celery salt

1/2 teaspoon turmeric powder

Truffle bread crumbs process:

  1. Slice bread and drizzle with truffle oil and spices.
  2. Mix everything together. Put the mixture in a 100 degree oven for 30 minute to toast. When finished remove and blend.

 

Presentation:

The restaurant places the artichoke purée on the plate first. Then puts the salmon on top of it with a healthy dose of olive oil. The spicy tomato sauce and the bread crumbs are placed on the side of the fish!

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