INGREDIENTS:1 box sprouts
2 8-ounce portions Sterling Atlantic Salmon
1 carrot, finely diced 1/8 inch x 1/8 inch
4 points of asparagus, diced 1/8 inch x 1/8 inch
2 leeks, whites only, diced 1/8 inch x 1/8 inch
1 box Katifi paste
2 eggs
¼ cup milk
2 Tbsp. melted butter
Dressing:
2 whole tomatoes, eye removed
½ Vidalia or other sweet onion
½ cup olive oil
¼ cup vinegar
1 tsp. fresh tarragon leaves
1 tsp. sugar DIRECTIONS:For salmon: Preheat a cedar plank to 400°F. Combine egg and milk, and whip. In a hot skillet, sear the salmon on both sides for 1 minute, remove and allow to cool. When cool, brush with egg wash. Wrap with the Katifi paste to form two nests with the salmon portions in the middle. Sprinkle the fish with the mixed vegetable brunoise and brush the salmon portions and Katifi paste with melted butter. Place on the plank and roast until paste is golden brown. Remove to two plates, sprinkle with the sprouts, and coat with the dressing.
For dressing: Place all ingredients in a blender at high speed for 1 minute. SERVINGS:2 servings From:Executive Chef Kevin Graham, Nevada Nick’s, Las Vegas PHOTO CREDIT:Photo Credit: STOLT SEA FARM, INC.