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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Small-diced yellow onion
- 1/2 c. Small-diced red pepper
- 1/2 c. Small-diced celery
- 2 Tbsp. Chopped garlic
- 3 c. Fresh sweet corn cut off the cob
- 3 Tbsp. Brown sugar
- 1 Tbsp. Emeril"s Essence see * Note
- 6 ounce Chicken stock
- 2 Tbsp. Unsalted butter
- 4 ounce Clean crab meat
- 1 Tbsp. Extra virgin olive oil
- 1 c. Julienned yellow onion
- 1/2 c. Brown sugar
- 1/4 c. Red wine vinegar
- 1/4 c. Balsamic vinegar
- Â Â Juice of one orange
- 1 Tbsp. Orange zest
- 1/4 tsp Grnd cloves
- 1/2 tsp Red pepper flakes
- 1/4 tsp Cinnamon
- 1 x Bay leaf
- 6 lrg Italian Roma tomatoes
- 1 Tbsp. Tomato paste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x Salmon fillets - (6 ounce ea) pounded thin between plastic wrap
- 1/2 c. Sizzled leeks
- 2 Tbsp. Minced green onions
- 2 Tbsp. Brunoise red peppers
- Â Â Emeril"s Essence
Direcciones
- Preheat the oven to 425 degrees.
- For the maque choux: In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the onions, peppers, and celery for 2 min. Add in the garlic and corn. Saute/fry for 1 minute. Add in the brown sugar and season with Emeril"s Essence. Deglaze with the chicken stock. Bring the sauce up to a boil and reduce to a simmer. Simmer for 30 min. Mix in the butter and crab meat. Re-season if needed.
- For the marmalade: In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the onions for 2 to 3 min or possibly till translucent/soft. Add in the brown sugar, red wine vinegar, balsamic vinegar, orange juice, orange zest, and spices. Simmer for 10 min. Add in the tomatoes and tomato paste and continue to simmer for 10 min. Puree in a blender till smooth. Strain the sauce through a fine sieve. Season with salt and pepper.
- In a 13-inch by 9-inch glass baking dish, spread the maque choux proportionately on the bottom of the pan. Lay the salmon directly on top of the maque choux. Season the salmon with salt and pepper. Place the salmon in the oven and bake for 3 to 5 min or possibly till the salmon is no longer translucent/soft.
- Using a spatula, place one of the salmon/maque choux on a plate. Drizzle the marmalade over the entire salmon. Garnish with sizzled leeks, green onions, red peppers, and a bit of Essence.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Paillard Of Salmon With Crab And Corn Maque Choux And Tomato Marmalade".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 684g | |
| Recipe makes 4 servings | |
| Calories 805 | |
| Calories from Fat 361 | 45% |
| Total Fat 40.35g | 50% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 255mg | 11% |
| Potassium 1700mg | 49% |
| Total Carbs 66.69g | 18% |
| Dietary Fiber 5.8g | 19% |
| Sugars 50.96g | 34% |
| Protein 45.7g | 73% |
