SALMON, RED PEPPERS, GOAT CHEESE, POTATOES
Serving Size: 2-6
- 4-5 ounce piece of salmon per person, preferably a thick center cut with skin on one side only
- Fresh bagged spinach with stems removed
- Potatoes for mashing such as the golden variety
- Creamy Wasabi sauce, such as the Inglehoffer Brand
- Roasted red peppers from a jar, such as a Mt. Olive 12 oz. jar
- Goat cheese from a round log
- Garnish sauce such as Sesame Ginger Sauce or Lite” Honey Mustard dressing
- Cut potatoes in big chunks and gently cook until just tender. Mash with buttermilk, a few pieces of butter and add wasabi sauce to taste. Set aside.
- Gently wilt the spinach in a pan with a little olive oil.(Do not cook it); set aside.
- Remove strips of the red pepper and pat dry.
- Soften a chunk of room temperature goat cheese (about 2 tablespoons per person) with a little cream, just enough for a soft mound.
- Sprinkle the salmon with pepper or a mixed blend of seafood seasoning. Gently saute the salmon in a little olive oil and butter, starting skin side down. Turn carefully after about 2 minutes. Remove and discard the skin, scraping some of the gray flesh off, if desired. Do not overcook the salmon; about 2-3 min. per side.
Plating (Make sure everything is warm)
- Center a serving of the warm wasabi mashed potatoes on a plate.
- Top with a generous layer of wilted spinach.
- Add a beautiful piece of salmon.
- Top with a strip or 2 of the roasted red pepper, covering the salmon.
- Finish with a nice mound of the soft goat cheese, garnished with a little sprig of fresh rosemary.
- Garnishing….with a small squeeze bottle with a tip, drizzle your favorite sauce around the Salmon Stack. i.e a Sesame Ginger Sauce or a Lite Honey Mustard Dressing. Both are excellent with the salmon
Louise has made this dish for 2-6 people. The potatoes can be prepared in advance and rewarmed in a microwave, as well as prepping the peppers and goat cheese ahead of time. This is really a meal in one, but is wonderful with a simple salad of fresh greens with orange segments and thinly sliced red onions, or a bowl of chilled gazpacho in the summer, apple squash soup in the winter.
By Louise Fontaine via KathyMillerTime