Chef Crystal Morris of Eddie V's prepares some delicious salmon.
See more at www.kcrestaurantweek.com.
Ingredients:
Atlantic Salmon Filet 7 oz.
Baby Vegetables, blanched 1 cup
Asparagus, blanched cut on long bias
Baby Heirloom Tomato Halves - red and yellow
Haricot Verts
Shitake Mushrooms
Sweet Corn off the Cob
Mustard Vinaigrette 1 oz.
Fresh herb mix (chive, tarragon, parsley) 1 Tbsp.
Instructions:
1. Sauté salmon for roughly 10-15 minutes in a sauté pan, until cooked to desired temperature.
2. Combine vegetables in sauté pan and cook until desired tenderness. Place on the final plate.
3. Place finished salmon filet over vegetables.
4. Season to taste with fresh herb mix and drizzle with the mustard vinaigrette.
