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Salmon with Tomato Marsala Sauce




Source of Recipe


Internet


List of Ingredients




1 Each Salmon Filet
Pinch Salt & Pepper
2 oz. Roasted Garlic Tomato Sauce
1 TBS. Whole Butter
2 oz. Green Beans
2 oz. Spoodle Mushroom Mix
1 tsp. Chopped Shallots
2 oz. Spoodle Carrots
1/2 tsp. House Herbs
Pinch Salt & Pepper
1 TBS. Thyme Aioli
1/4 oz. Crispy Leeks


Recipe



Season salmon filet with salt and pepper and grill. In saut pan heat butter, add green beans, mushrooms and carrots, saut . Add shallots, saut. Season with salt and pepper. Toss in house herbs to heat. Place 2 oz. of sauce down on bottom of plate and place bean mix don and top with grilled salmon. Garnish salmon with thyme aioli and crispy leeks.

Thyme Aioli
1 Qt. Aioli
2 TBS Fresh Thyme Chopped
1 tsp Lemon Juice
1 tsp. Lemon Zest
1/2 tsp. Salt
1/8 tsp. Black Pepper

Roasted Garlic Tomato Sauce
3lbs. Roma Tomatoes
1/2 oz. Blended Oil
1/2 tsp. Salt & Pepper
4 oz. Butter
4 tsp. Chopped Garlic
1 Cup Marsala Wine
2 Cups Marinara Sauce
2 Cups Heavy Cream
2 oz. Fresh Picked Basil
2 tsp. Salt & Pepper

In mixing bowl toss tomatoes with oil, salt and pepper. Grill tomatoes on hot grill to charr all skins. Set aside. In sauce pot melt butter, add garlic and saut until garlic starts to brown.. Add grilled roma tomatoes, marinara sauce and Chardonnay sauce, simmer for fifteen (15) minutes. Remove from heat and puree sauce with burr mixer and strain. Add basil and puree again. Season with salt and pepper. For shrimp marsala sauce, add .5 oz. blended oil and 2 oz. rock shrimp in saut pan and saut until shrimp are done, add 2 oz. roasted garlic tomato sauce. For lobster butter sauce add .5 oz. blended oil and 1 oz. of lobster meat in saucepan. Heat and add 2 oz. of roasted garlic tomato sauce.