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This recipe was submitted
Alan Byrd
Alan Byrd
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: Farm raised salmon 1.6oz fillet, 1 rainbow chard leaf..one lemon, 1 carrot, 8 sweet peas, 6 31/40 shrimp,1 tiny carrot, 5 cups water, 2 cups of salt, 1 cup of sugar
Directions: Remove stalk from rainbow chard and zest..prepare smoker with jack daniels wood chips,.make brine in sauce pan using 5 cups of water,2 cups of salt and 1 cup of sugar bring to simmer and let cool to room temperature then place into refridgerator for 1 hour then place salmon fillet into brine and let soak for 1 hour..place your salmon fillet directly ontop of the smoking wood chips skin side down..let cook for 3 minutes then flip over.your smoker should be set at 350 f..while your fillet is smoking..saute 8 sweet peas 6 shrimp with blackend coarse pepper..Saute the rainbow chard leaf, and place on your 8 inch plate.once salmon is finished place salmon in midldle of dish with shrimp on the sides of the fish..sweet peas around the rim of the plate..zest your tiny carrot and your lemon adding both of them to the zested rainbow stalk. sprinkle lightly on top and around the fish..
Preparation Time: 15 minutes
Servings: 1


From: Alan Byrd
School: Le Cordon Bleu Austin (TX)
3 votes