Steelhead Salmon with Sauteed Garden Pea Tendrils

4:03 PM, Apr 14, 2011   |    comments
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4 (4oz) Steelhead salmon filet (or other fish, such as trout), skin on (or remove before cooking if you prefer)

4 slices Applewood smoked bacon (thick sliced)

1 ounce Oyster mushrooms (or other mushrooms you prefer)

1 ounce Pea tendrils (or snow peas)

1 large Shallot (minced)

6 each Chives (chopped)

1 each Lemon (cut in half)

1 tbsp  Vegetable oil to sauté

2 tsb Extra virgin olive oil to finish

Sauté bacon until crispy in a large sauté pan, set aside to dry on paper towels, then pat the top dry with paper towels. Retain the hot bacon grease in the pan and sauté oyster mushrooms in hot pan for 2 minutes (do not overcrowd the pan). Season with salt and pepper. Add shallots and pea tendrils, sauté for 1 minute until lightly wilted, then remove from the heat. Squeeze half the lemon and add 1 teaspoon of extra virgin olive oil into the mixture. Taste and season as necessary.  In a hot nonstick pan, lightly coat the pan with vegetable oil and place salmon seasoned with salt and pepper in the pan skin side down. At first, press the fish down so all the skin has contact with the pan (use vegetable oil as it heats to a higher temperature and will not burn like olive oil). Sauté until skin is visibly browned and crispy, approximately two to three minutes (you may also remove skin before cooking if preferred.) Meanwhile, crumble bacon into the mushroom and pea tendrils mixture, mix together and place onto the center of the plate.  Once crispy, flip over the fish for less than 1 minute (this will result in a fish prepared to medium temperature).  Continue cooking for 2 minutes for well done. Remove salmon from the pan, place skin side up and drizzle extra virgin olive oil and the little remaining juice from the half lemon over fish and around the plate. Garnish with chopped chives.

Recipe Courtesy Chef Cory Strike, Franciscan Estate

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