Aug 27, 2012 7:39 PM by Ian Cross

Let's Make a Meal: Wok Charred Scottish Salmon from Acacia

TUCSON - Today on "Let's Make a Meal," Chef Albert Hall from Acacia stopped by to make Wok-Charred Scottish Salmon. Here's the recipe:

Wok Charred Scottish Salmon
Serves 4
4 each, 6oz. Scottish salmon fillets
2 tablespoons Pacific Rim spice blend
2 tablespoons olive oil
4 tablespoons honey-mustard glaze
4 sprigs cilantro for garnish

For the Salmon
In a heavy bottom skillet, heat 2 tablespoons olive oil on medium heat. Dredge the salmon filets in the Pacific Rim spice coating the salmon on one side only. Place the salmon seasoned side down in the skillet and cook for 30- to 45 seconds or until the salmon has a nice bronzed coloring. Turn the filets over and place a lid over the skillet. Continue to cook covered for 3-4 minutes or until desired doneness. Place salmon over risotto and garnish with fresh baby broccoli and roasted plum tomatoes. Drizzle honey mustard over salmon and place a sprig of cilantro over salmon. Serve hot!

1 cup Arborio rice
1 small onion, diced small
1 tablespoon olive oil
1 small sprig of thyme
2 cloves garlic, minced
½ cup frozen green peas
1 roasted red pepper, diced
1 ½ cups vegetable or chicken broth
½ cup dry white wine
1 tablespoon whole butter
1 tablespoons good quality grated parmesan
Salt and freshly ground pepper to taste

Prepare the risotto by heating 1 Tablespoon olive oil in a heavy bottom skillet on medium high heat. Add the rice and toast in the pan for 1 minute stirring with a wooden spoon. Add the onion and continue cooking on medium heat until onion is translucent. Add the garlic and thyme, stir until incorporated and then add the white wine. Stir until almost all the moisture has been absorbed. Using a 2 oz. ladle, add the broth 1 ladle at a time and stir until almost all liquid is absorbed. Repeat this process until rice is cooked 95%. Now add the peas and red pepper. When incorporated, add the butter and then the parmesan. Season with the salt (very little) and freshly ground black pepper. Serve hot!

¼ cup dry mustard
¼ cup sugar
¼ cup honey
2 tablespoons warm water

Mix all ingredients thoroughly


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