Page 105 - SFC - V15

For the Salmon:
• Add a couple of tablespoons of oil to a large sauté pan and
heat over medium high heat. Season the salmon generously with salt and pepper and place esh side down and cook until nicely browned. Turn, reduce the heat to medium and partially cover to nish cooking the sh, about 3 minutes depending on thickness. Be careful not to overcook. Slide a spatula between the skin and esh and place the llets on top of the greens. Cut half of the avocado into 4 fans and place on top. Spoon dressing over and serve immediately.
• Toss the greens with a little of the lemon vinaigrette and arrange attractively on plates.
For the Lemon Vinaigrette:
• Whisk all ingredients together. Store covered and refrigerated up to 5 days
For the Green Goddess Dressing:
• Combine all ingredients including the remaining half avocado in a food processor and pulse to combine. Season to your taste with salt, pepper and lemon juice. Store covered and refrigerated for up to 2 days.
Zabuton Beef Tataki
Big Island Hearts of Palm,
Petite Lettuces & Field Greens
Chefs Nancy Oakes & Dana Younkin
Wine Recommendation:
Merry Edwards Pinot Noir, Russian River Valley
2 lbs Zabuton Beef, cleaned and cut into 1” thick steaks
Shoyu Glaze:
1 cup Shoyu or tamari Soy, quality
1/2 cup Sake Wine, cooking quality
1 1/2 cups Agave Syrup (or brown sugar)
Hearts of Palm Puree:
2 cup Heart of Palm, rough chopped 1 cup Water
2 tbsp Butter
2 tbsp Tahini Paste
1/2 tsp Sesame Oil
Fresh Shaved Small Hearts of Palm:
Petite Field Lettuces: Ruby Mustard, Red Watercress, Lolla Rossa, Red Oak
Lemon and Lime Vinaigrette
1 tbsp Lime Juice
1 tbsp Lemon Juice
2-4 tbsp Extra Virgin Olive Oil Salt & Pepper
For the Shoyu Glaze:
• Combine ingredients. Bring to a simmer in a small pot, reduce by a third, set aside.
For the Hearts of Palm Puree:
• Combine all ingredients in a small pot or heat resistant microwaveable container. Heat until hearts of palm is tender. In a blender, puree until smooth.
For the Fresh Shaved Small Hearts of Palm:
• Once glaze has cooled, lightly season the beef with salt & pepper. Then liberally brush glaze on all sides of the beef. On a grill, over medium high heat, sear beef, rotating, until you have grill marks on both sides. Move beef to a cooler part of the grill and nish cooking to medium-rare, or until a meat thermometer reads 115° F.
To Assemble:
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Allow beef to rest 3-5 min. Slice into even squares. Place 2-3 dollops of hearts of palm puree onto your plate. Place beef squares onto plate in and around the puree. Using a truf e slicer or mandoline, very thinly shave Hearts of Palm all over the beef and plate.
In a mixing bowl, place mixed lettuces, a pinch of salt & pepper, about a tablespoons each lemon and lime juice, and 2 tablespoons extra virgin olive oil. Toss to coat lettuces evenly, then arrange on the plate.
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Recipes