Chef Bill Mitchell










Penne Pasta with Sausage, Porcini and Shiitake Mushrooms
 

Pan Seared Herb Salmon

Well, last issue I hope everyone, at least someone, tried the Penne Pasta with sausage, Porcini and Portobello Mushrooms, and Syrah wine recipe. I attached a photo of the one I made this past weekend, and I must say the Italian Sausage flavor goes great together with a glass of the Syrah. I used Shiitake mushrooms instead of the Porcini Mushrooms only because the store I went to didn’t have any. That’s one of the best things about cooking you don’t have to stick exactly to the recipe, it’s kind of like what Captain Barbosa said  “ It’s more like a guide line” (you have to be a Pirates Of The Caribbean fan). Of course I said that I would give you the complete recipe for last weeks photo of Herb Pan Seared Salmon with sweet pickle Aioli and shredded cucumber, sautéed’ Garlic spinach and Potato cake:                   

2 tbl             dried dill

2 tbl             lemon pepper

2 ea              6 to 8 oz salmon fillet skin off, pin bone out

1 c                white wine

                      Aioli

½ c               mayonnaise

1 tbl              sweet pickle relish

1 ea               crushed small garlic clove

1 ea               large cucumber, out side skin off

 oil

1 ½ c            pealed and shredded potato

1 tsp             garlic power

1 ea              egg

1 tsp             cornstarch

2 tbl              sour cream

salt and pepper

1 bunch        fresh spinach, ends cut off, rinsed and dried

1 tbl              sweet butter

2 ea              crushed garlic cloves

½ tsp            nutmeg

Pre heat oven to 375’

In a glass or plastic bowl add potato and enough water to cover by two inches. Microwave for 6 minutes on high. Remove and drain.

Mix together drained potato, garlic power, salt, pepper, starch and egg. Set aside.

With the Salmon fillets, season each with the dill and lemon pepper. Set aside

In a small bowl mix mayonnaise, relish and garlic, set aside and keep cool.

Take a peeler and peel long thin strips of the cucumber almost to the seeds, set aside.

In a sauté pan on med heat and a little oil, place Salmon, season side down and sear about 1 to 2 minutes, turn over, take off heat and add wine. Place in oven and bake for about 10 to 12 minutes. (fish cooks about 10 minutes per inch depending on the temperature)

While fish is cooking, in a pan on med heat add oil and two piles of the potato mixture and press down to form a cake, when it starts to get a golden brown, turn over, it should finish when the Salmon is done. Remoce from heat.

2 minutes before the salmon is done, add butter and garlic to a pan on med-high heat, add spinach and nutmeg. Stir just enough to coat the spinach and almost wilted, and then place on a plate.

When salmon is done, place on top of the spinach

Place Aioli on top of Salmon and Cucumber on top of Aioli.

Plate potato cake and top with sour cream. A nice Wine that would go good with this would be a Sauvignon or a Fume’ Blanc.

It sounds like a lot to do, but this dish can be done in 30 minutes from start to finish. It all has to do with timing and preparing. Hope you have fun with this one, now go and do it!

Remember if you want me to show you, I can do at  your Private Dinner Party, drop me a line for more information. chefbillmitchell@yahoo.com or 209-852-2728 Thanx ! Chef Bill

For More Recipes By Bill Mitchell
The Chef's Corner Archives

Thanx, Chef Bill!