Summer Salmon
Cooking Instructions
- 1
Mix all your CUCUMBER SALAD ingredients together and let marinade overnight in the fridge. Alternatively, just buy store made.
- 2
Add your ALLIUM + SPICES together and mix thoroughly. Set aside.
- 3
Add the non-leek STARCH ingredients to an instant pot. Set to pressure cook on high for seven (7) minutes. When finished cooking, release steam, and add leeks + butter before mixing.
- 4
In a sauce pot on medium high heat, add your ALLIUM + SPICES to a base of olive oil. Once they’ve expressed add half of the BUTTER LEMON SAUCE ingredients. Whisk vigorous and consistently. Reduce by half over approximately ten (10) minutes. Once reduced, add the other half of the BUTTER LEMON SAUCE ingredients and reduce for another ten (10) minutes. Whisk! Whisk! Whisk!
- 5
Pat the SEAFOOD dry with a paper towel. In a saucier pan on high heat, create a fat base of olive oil and butter. Then add the SEAFOOD. Sautee for five (5) minutes on each side.
- 6
Plate the SEAFOOD and drizzle the completed BUTTER SAUCE over. Plate the CUCUMBER SALAD (sprinkle seasame seeds if you like) and STARCH to the side. LISTO!
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