4 - 5 oz skinless, boneless Scottish salmon fillet (may substitute with other salmon)
2 cups maitake mushrooms, shredded by hand
1 cup sweet corn off the cob
16 Italian basil leaves, sliced thinly
2 cups of watercress tops
juice and zest of 1 lemon
salt and pepper to taste
extra virgin olive oil for cooking
Butterfly salmon and lay onto a 12" sheet of plastic wrap on cutting board. Cover with another sheet of plastic wrap and lightly pound to flatten. Heat a non-stick pan over high heat, season the salmon, add oil to coat the pan and immediately place salmon in the pan. Sear to light golden brown, about 30 seconds, flip and cook for an additional 30 seconds to 1 minute. Repeat with additional salmon pieces. Set a side on dinner plates.
In the same pan, coat pan with oil. When oil begins to smoke, add maitake mushrooms and sauté for about 1 -2 minutes until mushrooms begin to brown. Add corn, season and cook for 20 seconds. Add basil, watercress, lemon zest, and lemon juice. Sauté for about 1 minute. Serve over salmon. Garnish with extra-virgin olive oil and lemon juice.
Bertani ValpolicellaCorvina Veronese 70% Rondinella 30% Veneto region, Valpolicella DOC Color: Deep ruby red Aroma: Strong aromas of plum, raspberry, cherry and spices Taste: Structured with well-rounded consistency.
Marco Canora's Linguini with Ponzu Steamed Clams and Crispy Jamon
Marc Forgione's Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton"
Iris Tsai Garlic Ginger Soy Filet Mignon (from Episode 426)