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Citrus-Truffle Vinaigrette
Seared Scallops
with Moustache of the Dragon Salad
Maitake Orzo ‘Risotto’
New Style Shrimp
Ceviche
Hors D’Oeuvres
Marcus
Samuelson’s
Seared Salmon with Citrus Truffle Vinaigrette and Corn Mashed Potatoes
WINE NOTES
Gruet Brut: The terrain and climate, especially with the cold nights, has
been ideal for making sparkling wines in New Mexico. Slightly more fruit
forward with notes of apples and pears, this is a very versatile wine that
is great with chilled foods and light ‘lunchy’ items.
Mulderbosch Sauvignon Blanc: A “New
world” sauvignon blanc with fresh flavors of tropical fruits, pineapple,
lime and other citrus. Its bright acidity allows the wine to be a great
contrast to foods and keeps the palate excited for the next bite. |
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Marcus
Samuelson’s
Seared Salmon with Citrus Truffle Vinaigrette and Corn Mashed Potatoes
Serves 4
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2
tablespoons Dijon mustard
-
½ cup olive
oil plus 1 tablespoon
-
1 teaspoon
honey
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Juice from 2
limes
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4 6-ounce
salmon fillets, with skin
-
4
tablespoons Citrus-Truffle Vinaigrette
-
Corn Mashed
Potatoes (recipe below)
Whisk the
mustard, 1 tablespoon olive oil, honey and lime juice together in a
bowl, and set aside. Prepare the salmon: Heat the oil in a large cast
iron or other heavy skillet over medium-high heat. Season the salmon
with salt and pepper, add to the pan skin side down, and cook for 4
minutes. Flip over and cook for an additional 2 minutes. Brush the
salmon on both sides with the mustard glaze, drizzle with the
Citrus-Truffle Vinaigrette and place skin side up on serving plates,
over a mound of Corn Mashed Potatoes.
Corn Mashed Potatoes
Serves 4 to 6
-
1 pound
fingerling or yukon gold potatoes, peeled
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2 cups milk
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1 cup heavy
cream
-
2 large egg
yolks
-
1 tablespoon
mascarpone cheese
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2 tablespoons
olive oil
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1/2 teaspoon
fresh thyme leaves
-
2 tablespoons
unsalted butter, at room temperature
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1 cup corn
kernels, blanched in boiling salted water until just tender, about 3
minutes
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Kosher salt
and freshly ground black pepper
Combine the
potatoes, milk, and cream in a large saucepan and bring just to a
boil. Reduce the heat slightly and simmer for 20 to 25 minutes, or
until the potatoes are tender. Drain the potatoes, reserving the
cooking liquid. Pass the potatoes through a food mill or potato ricer
into a large bowl. In a small bowl, beat the egg yolks lightly. Add
the mascarpone cheese and mix well, then stir in the olive oil and
thyme. Add this mixture to the potatoes, along with the butter and
about half the reserved cooking liquid, and mix well, then add
additional cooking liquid as necessary until the potatoes are the
consistency, desired. Fold in corn kernels, season with salt and
pepper to taste and serve.
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