PAN-SEARED SALMON WITH
CITRUS BUTTER
OF 1 EACH LIME ZEST
OF 1 EACH LEMON ZEST
OF 1 EACH ORANGE ZEST
½ POUND SALTED BUTTER
1 TBLSP VERY FINELY CHOPPED FRESH PARSLEY
4 EACH 8 OUNCE FRESH SALMON FILETS
TO TASTE SALT AND PEPPER
3 TBLSP BLENDED SALAD OR CANOLA OIL
20 STALKS STEAMED OR GRILLED FRESH ASPARAGUS
4 EACH 5 OUNCE PORTIONS OF SAN FRANCISCO STYLE RICE
METHOD:
IN A MEDIUM SIZED MIXING BOWL, BRING THE BUTTER TO ROOM TEMPERATURE FOR 3-4 HOURS. ADD THE 3 TYPES OF ZESTS AND THE CHOPPED PARSLEY. FOLD VERY GENTLY WITH A RUBBER SPATULA UNTIL ALL INGREDIENTS ARE WELL BLENDED. PLACE THE MIXTURE INTO A LARGE PIECE OF WAX PAPER, PARCHMENT PAPER OR PLASTIC WRAP AND ROLL INTO A "CYLINDER" SHAPE. REFRIGERATE THE BUTTER FOR LATER.
PRE-HEAT YOUR OVEN TO 400 DEGREES. NEXT, TAKE YOUR 4 SALMON FILLETS AND PAT THEM VERY DRY ON BOTH SIDES WITH A CLEAN "LINT FREE" CLOTH OR PAPER TOWEL. MAKING SURE THAT YOUR STOVETOP HOOD FAN IS ON THE HIGHEST SETTING, TAKE A VERY LARGE "NON-STICK" SKILLET AND PLACE IT ON THE STOVE TOP AT THE HIGHEST SETTING FOR 3-4 MINUTES. ADD YOUR OIL TO THE PAN AND GENTLY PLACE EACH PIECE OF SALMON INTO THE PAN WITH THE "SKINNED" SIDE UP. NOTE: YOU ALWAYS WANT TO MAKE SURE THAT THE SIDE YOU ARE GOING TO PRESENT OF THE ENTRÉE IS THE FIRST SIDE THAT YOU COOK IN THE PAN. IT WILL ALWAYS PRESENT BETTER IN THE END! WHEN YOU PLACE THE PIECES INTO THE PAN, YOU WILL HEAR A LOT OF CRACKING AND POPPING. THIS IS SUPPOSED TO HAPPEN. IT IS SIMPLY THE SALMON SEARING UP WHILE THE PROTEINS BIND TOGETHER. JUST LEAVE THE SALMON PIECES ALONE AND LET THEM SEAR FOR 3-4 MINUTES. NOW WITH A PAIR OF KITCHEN TONGS, TURN ONE OF THE PIECES OVER AND CHECK FOR PROPER BROWNING. IF IT IS WHERE YOU WANT IT, TURN EACH PIECE OVER AND FINISH COOKING THEM IN THAT PAN RIGHT INTO THE OVEN FOR 8-10 MINUTES.
HOPEFULLY YOU HAVE PREPARED THE TWO SIDE DISHES OF SAN FRANCISCO RICE AND ASPARAGUS. SIMPLY LAY A MOUND OF RICE DOWN ON EACH PLATE AND THE LINE 5 PIECES OF ASPARAGUS PER PERSON ON TOP OF THE RICE. NOW TAKE YOUR COOKED SALMON PIECES AND PLACE EACH ONE ON THE SEPARATE PREPARED PLATES LEANING THEM OFF OF THE RICE AND ASPARAGUS. NOW PEEL BACK THE WRAPPING OF YOUR CITRUS BUTTER AND WITH A SHARP KNIFE, SLICE A COUPLE OF THIN CIRCLES FOR EACH PIECE AND PLACE THEM RIGHT ON TOP OF THE FISH. SERVE IMMEDIATELY. ENJOY!
SAN FRANCISCO STYLE RICE
4 TBSP SALTED BUTTER
6 OZ RAW AND DRY ANGEL HAIR PASTA (BROKEN UP INTO 1 INCH PIECES) THIS IS EASILY DONE BY "PULSING" THEM A FEW TIMES IN THE FOOD PROCESSOR (IF YOU HAVE ONE)
1 EACH MEDIUM SIZED CARROT (PEELED AND SMALL DICED)
2 EACH CELERY STALKS (WASHED AND SMALL DICED)
1 EACH SMALL SPANISH OINION (SMALL DICED)
1 TSP PEELED AND VERY FINELY CHOPPED FRESH GARLIC
1 CUP WILD RICE BLEND OR PLAIN LONG GRAIN RICE
3 CUP BOILING CHICKEN STOCK
TO TASTE SALT AND PEPPER
METHOD:
IN A LARGE SAUCPOT, MELT THE BUTTER ON HIGH HEAT AND ADD THE BROKEN ANGEL HAIR PASTA. WITH A WOODEN SPOON OR HEAT RESISTANT SPATULA, MIX CONSTANTLY FOR 5-7 MINUTES. YOUR GOAL IS TO "TOAST" THE PASTA WITHOUT BURNING IT. WHEN THE PASTA BEGINS TO TURN LIGHT TO DARKER BROWN, TURN THE HEAT OFF AND CONTINUE TO STIR FOR ANOTHER MINUTE AWAY FROM THE HEAT SOURCE. AT THIS POINT, ADD THE CARROT, CELERY, ONIONS AND GARLIC.PLACE BACK ON THE STOVETOP AT HIGH HEAT AND COOK WHILE STIRRING CONSTANLY UNTIL THE ONIONS ARE TRANSLUCENT. NOW MIX IN THE WILD RICE OR LONG GRAIN RICE AND CONTINUE TO STIR OVER THE HIGH HEAT FOR 2-3 MINUTES IN ORDER TO "HEAT UP" THE RAW RICE. IN 1 CUP INTERVALS, ADD THE BOILING CHICKEN STOCK AND MIX WELL STILL ON HIGH HEAT. CONTINUE TO MIX AND SCRAPE WITH A RUBBER SPATULA UNTIL THE LIQUID IS ALMOST COMPLETELY COOKED OUT. KEEP ADDING THE CHICKEN STOCK UNTIL IT IS ALL GONE AND THE RICE IS JUST A SLIGHT BIT
UNDER-COOKED. YOU CAN SIMPLY ADD MORE HOT WATER AND COOK IT OUT AGAIN IF THE RICE IS TOO UNDERCOOKED, BUT THIS SHOULD NOT HAPPEN. SEASON WITH THE SALT AND PEPPER AND SERVE IMMEDIATELY OR COOL DOWN ON A COOKIE TRAY FOR LATER USE.
