Epicurious' 4 Levels series showcases three approaches to a classic dish and the science behind each recipe. In this week's episode, Institute of ¹ú²ú¸£Àû Education Chef Kelvin Fernandez prepares a picture-perfect salmon dish with pineapple, panko bread crumbs and citrus.
Chef Kelvin says we eat with our eyes first so he likes to make dishes beautiful to draw diners in. Here, cherry tomatoes and baby zucchini bring beautiful color contrast to a bright cut of salmon. Nice, creamy mashed potatoes add a touch of nostalgia and comfort, and cilantro and pineapple channel tropical flavors.
He sources ora salmon because chefs know how to cut and skin it, and he shares a recipe that viewers can make at home in a half-hour. "If you don't like fish, you'll be converted with this dish," he says.
Watch Chef Kelvin demonstrate his technique on the Epicurious video and get his signature salmon recipe below.
Citrus-Crusted Salmon with Purple Mashed Potatoes, Blistered Cherry Tomatoes, Baby Zucchini and Pineapple Butter Sauce
Yields 2 servings
Salmon
Ingredients
- 2 8-ounce pieces of salmon, skin off
- 1 bunch thyme
- 1 bunch rosemary
Directions
- Season the salmon with the skin removed on both sides with kosher salt.
- In a nonstick pan add 2 tablespoons of blended oil.
- Sear the salmon on both sides for 2.5 minutes and then put aside.
- Once the crust is complete, cover the salmon with the crust and place under broiler for 3 minutes or until the crust becomes golden brown.
Mashed Potatoes
Ingredients
- 4 medium-size potatoes
- 1 stick butter
- 1/4 cup of heavy cream
- Kosher salt, to taste
Directions
- Bring to a boil in salted water until tender.
- Drain the potatoes out of water and pass through a food mill of mash with a hand masher.
- Mix the hot cream and butter with the potatoes and check for seasoning.
Baby Zucchini
Ingredients
- 10 pieces of baby zucchini, cut in half and ends trimmed
- Olive oil
Directions
- In a nonstick pan, add 1 tablespoon of blended oil and zucchini.
- Once the zucchini starts getting some color, flip over and season with kosher salt. Add the cherry heirloom tomatoes for 1 minute on high heat to get some caramelization.
Cherry Heirloom Tomatoes
Ingredients
- 10 cherry tomatoes
Directions
- With a small paring knife score the end of the tomato in an x form.
- Add the tomatoes to boiling salted water for 10-15 seconds.
- Add the blanched tomatoes in to ice water.
- Remove the tomatoes from the ice water and peel the skin off with a small knife.
Pineapple Butter Sauce
Ingredients
- 1/2 cup of pineapple juice
- 1/4 stick of butter
- 20 leaves of cilantro, chopped
Directions
- Reduce the pineapple juice in a sauce pan by half.
- Add the butter and turn the heat off to combine the sauce.
- Add the cilantro.
Lemon Citrus Crust
Ingredients
- 1/2 stick of butter
- 1/4 cup of panko bread crumbs
- Zest of 1 lemon
- Juice of half a lemon
Directions
- For the lemon crust, use 1/2 stick of butter and mash with a plastic spatula.
- Add the zest and juice of the lemon.
- Add the breadcrumbs and combine well.
- Spread between two pieces of wax paper and with the rolling pin , spread and smooth out throughout the paper.
- Add in the freezer for 10 minutes before its ready to use.
Assembly
- For plating, add a spoonful of mashed potatoes in the center of the plate, add the zucchini on top, spread the cherry heirloom tomatoes throughout and add the perfectly cooked salmon and then the pineapple butter sauce around the plate.
Study professional-level seafood preparation and more fundamental techniques in ¹ú²ú¸£Àû Arts.
