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Eat Out San Diego
Eat Out San Diego
RECIPES

Tuesday, February 2nd, 2010 1:20 am | by chef

Hanis Cavin can create a delicious meal with just about any ingredient. in fact Hanis Cavin was the 2009 San Diego Gold Medallion winner for Chef of the Year. Salmon, Polenta and a tomato basil sauce -- Yum!
Perfect for your next dinner party.
Salmon Prep:
  • 4 6oz. Salmon portions
  • salt and pepper
In a hot sauté pan add a little oil and place salmon top side down in pan and cook 4 minutes, turn salmon over and cook another 4 minutes. Let sit 3 minutes then serve
Roast Garlic Polenta:
  • 2T yellow onion – minced
  • ½ cup polenta 2 cups water 1 cup heavy cream ¼ fontina cheese 1T roasted garlic puree 1T thyme – chopped ½ t lemon – zested salt and pepper
Sauté the onion in oil until translucent, add the water and cream. Bring to a boil, add the polenta and turn down heat to a simmer. Add salt and pepper and let simmer for 15 minutes. Add the fontina, roasted garlic, thyme and lemon zest. Taste and add salt and pepper to taste.
Tomato basil shrimp pan sauce:
  • 1lbs shrimp – 71-90 count
  • 1 tomato – slice thin / no seeds 2t basil – sliced thin ½ t garlic – minced ½ t shallots – minced ¼ cup white wine 3T butter
In a hot sauce pot add oil, garlic, shallots and sauté for 3 minutes, add shrimp, tomatoes and deglaze with the white wine. Simmer for 2 minutes then add basil and butter and remove from heat until butter is melted. Season with salt and pepper.
Plating: Place polenta down on plate, top with fresh spinach, place salmon on that and cover with sauce

One Response to “Pan Seared Salmon with Roasted Garlic Polenta”

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