This summer I was fortunate enough to cruise aboard the boat Turkish Delight with award-winning chef Elizabeth Lee. Elizabeth’s famous froths, gelatins, and globules are the result of years of testing, tasting, and technical investigation. Working like a scientist, she creates dishes that surprise the senses and amaze the taste buds.
GRILLED SALMON ON A BED OF QUINOA AND BRAISED BOK CHOY, FENNEL SLAW AND DIJON VINAIGRETTE
Prep time: 15 minutes. Cooking time: 15 minutes. Serves: 6
1½ lb fresh, antibiotic-free salmon (preferably wild)
1 tsp salt
1 tsp white pepper
1 tbsp extra virgin olive oil
1 fennel bulb, thinly sliced
½ cup red or green cabbage, thinly sliced
½ small onion, thinly sliced
2 tbsp Honey Dijonnaisse (see recipe below)
12 baby bok choy
2 cups vegetable broth
2 cups cooked quinoa (see recipe below)
Micro coriander (cilantro)
Cut salmon into 6-4 ounce portions; season with salt and pepper and generously brush with olive oil. Reserve salmon on a plate and bring to room temperature.
In a bowl, combine fennel, cabbage and onion. Add Honey Dijonnaisse to vegetables and toss to coat. Cover and reserve in the refrigerator.
In a large saucepan, arrange bok choy over the bottom and cover with vegetable broth. Bring saucepan to a boil. When it reaches a full boil, immediately cover saucepan and remove from heat. Allow the bok choy to steep while you grill the salmon and build your plates.
Bring a grill to high heat, add salmon portions and sear 3 to 4 minutes on each side. Cooking time will depend on the thickness of the salmon portions.
To plate: Place 1/3 cup of quinoa on each of 6 serving plates. Place two pieces of bokchoy, over lapping one another, on top of the quinoa. This will make a flat surface on which to rest each piece of salmon. Arrange the salmon on the bok choy and top with fennel slaw and micro coriander. Finish with the Honey Dijonaisse whip and serve.
HONEY DIJONAISSE
1 tbsp cider vinegar
1 tbsp liquid honey
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp grainy mustard
¼ cup vegetable oil
1 tsp finely chopped fresh parsley
Salt
In a small saucepan, heat vinegar and honey together to dissolve. Remove mixture to a deep bowl and cool.
Whisk mayonnaise and mustards into the vinegar mixture until well blended. Slowly pour and whisk the vegetable oil into the vinegar mixture until emulsified and thick.
Stir in parsley and adjust seasoning with salt to taste. Bring to room temperature to serve.
COOKED QUINOA
½ cup white quinoa
½ cup black or red quinoa
2 cups vegetable broth
1 tsp dried oregano
1 tsp dried basil
½ tsp celery salt
½ tsp sea salt
In a 3-quart saucepan combine quinoa, broth and seasonings; stir to combine. Bring to a boil, reduce to simmer, cover and cook 15 minutes or until quinoa becomes translucent and the germ shows a visible spiral on the exterior of the grains.
Remove from heat and let stand, covered, for 5 minutes or until all the stock is absorbed. Fluff with a fork and reserve.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com E-mail CapJan@aol.com.
