Parmesan Crusted Salmon w/ Blistering Tomatoes and Asparagus:
Ingredients:
2 small filets of salmon
Roughly 20 cherry tomatoes
Olive oil
3 eggs
1/3 cup Evaporated milk
Flour
1 cup shredded parmesan cheese
3 tbsp butter
2 tbsp capers
1 Lemon
1/4 cup White wine
Chopped parsley
Salt & pepper
Recipe:
- Heat a pan to medium high heat with 1 tbsp of olive oil
- Add tomatoes to the pan – let tomatoes cook
- Whisk 3 eggs together in a bowl
- Add 1/3 cup of evaporated milk to bowl with eggs
- Add ground pepper to the egg mixture
- Add 1 cup of parmesan cheese to egg mixture
- Heat another pan to high heat and add a good amount of olive oil and 1 tbsp of butter
- Don’t let the butter brown
- While butter and oil are heating up, Place (pat dry with paper towel) salmon in flour and make sure to evenly coat and knock off all excess flour by patting salmon. Too much flour will make dish pasty.
- Place flour dusted salmon in egg and parmesan mix. Make sure to grab some of excess parmesan to insure thicker egg coating on top of fillet
- Once the butter has stopped foaming, add salmon to the pan, skin side up
- Add more of the parmesan cheese from the egg mixture to the top of the filets in the pan
- Bring the temperature down to low medium heat
- Add 2 tbsp of capers to sauté in the pan with salmon
- Flip salmon filets
- Turn heat up to medium
- Check on tomatoes, should be brown and blistering, remove from pan but keep pan on heat
- Add asparagus to the tomato pan (note: when removing the asparagus ends, don’t cut them, let them snap by bending them)
- Blanch the asparagus in oil from tomatoes
- Turn salmon, add a bit more butter if pan is dry. Turn down heat and allow salmon to cook to desired finish then flip salmon onto the plate – May hold fish in warm oven on platter while finishing sauce
- Add tomatoes and asparagus to the plate
- Create a reduction sauce in the salmon pan
- Add wine, lemon and 1 tbsp of butter to the pan
- Stir the sauce and add chopped parsley to the reduction sauce
- Pour sauce over salmon
