WATCH & VOTE:
This recipe was submitted
Justin Mitchell
Justin Mitchell
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 1 7oz. farm-raised salmon filet, mixed baby greens, asparagus, rice, olive oil, cilantro, thyme, parsley, oregano, coarse salt, white pepper, unsalted butter, lemon/lime zest, fresh-squeezed lime juice, fresh garlic, water.
Directions: First you need to prepare your mise en place (all ingredients prepared within reaching distance). And prepare a compound butter of your choice a day prior to assure consistency of the butter. This butter is best made with fresh herbs such as thyme, parsley, oregano, cilantro and shallots (or garlic, if you like).

First thing we are going to do is start our cilantro rice by boiling two cups of water with 1 Tb. of butter, adding 1 cup of rice and our 1/4 cup of cilantro. Salt and pepper to taste. And cover. This should take approx. 8-10 min. for the water to cook off and the rice to be done. When rice is done cooking add approx. 1/2 fresh squeezed lime juice to the rice.

While rice is cooking heat a sautee pan on high heat to prepare the pan for pan searing the salmon. Once the pan is to the desired heat add just a little olive oil (approx. 1 Tb.) to season the pan. Then season your fillet with coarse salt and white pepper to taste. Then place your fillet flesh side down (with flesh already removed.) Let the fillet sear unflipped in sautee pan until flesh side is carmalized to a nice golden brown color.

While your salmon is searing you may start your asparagus by grabbing another sautee pan and placing it on the stove top on high heat. After pan is heated, lower flame to a simmering heat add 1 Tb. of olive oil, and 2 tsp. of unsalted butter, and add minced fresh garlic to brown. Then place your 6 1/2 asparagus stalks in the pan to sear and season with salt and pepper, turning only once to distribute heat evenly.

By this time your salmon fillet should be carmalized and ready to move to a convection oven set at 450 degrees F. *Make sure your fillet has not been carmalized on both sides, just the flesh side.* Now place in the oven for Approx. 2-3 min. or until you have reached your desired temp.

While your fillet is in the oven, you will have time to toss your mixed baby greens in 1 Tb. olive oil with a dash of salt.

By now all of your items should be ready to be plated. First place your rice, then surround with 4 asparagus and place 2 on the rice, lay a bed of the baby greens and place your salmon fillet on top. Slice 3 quarter-size pieces of compound butter and place on your fillet, and finally top the dish with a lemon/lime zest for added color and flavor. Enjoy!
Preparation Time: 15:00 min.
Servings: 1


From: Justin Mitchell
School: Le Cordon Bleu Austin (TX)
248 votes