(WJBK) - Content sponsored and provided by Andiamo.
Andiamo Chef Jim Oppat joins us in the FOX 2 Cooking School to give us a sneak peek at their coastal cuisine menu. He shared his recipe for hazelnut crusted Hazelnut Crusted Scottish Salmon with Tomato Pineapple Relish, which you can find below. It serves 4 people.
Hazelnut Crusted Scottish Salmon
4 ounces of cooking oil
1 ½ lb Salmon
4 ounces ground hazelnuts
8 ounces wild mushrooms
4 Tbl unsalted butter
8 ounces chicken stock
1 cup heavy cream
2 Tbl fresh basil chiffonade
2 Tbl Italian parsley chopped
8 ounces acini de pepe Pasta pre-cooked
2 tsp salt and pepper
8 ounces Tomato Relish
4 ounces arugula
Portion the salmon at 6 ounces for the promotion.
Season and dust with ground hazelnuts to sear until golden and crisp, finish in oven until medium-medium well doneness.
In same hot pan, add the butter and wild mushrooms, cook until just tender.
Add the chicken stock and the creme, herbs and salt/pepper,
Cook until reduced.
Toss with the pre-cooked pepe pasta to make a ragu.
Plate with mushroom-pasta ragu on bottom and top with the salmon fillet, garnish cross-wise with the pineapple relish tossed with arugula.
Tomato Pineapple Relish
1 lb bulk tomatoes diced
½ pineapple diced
2 ounces lime juice juiced
1 ½ ounces fresh basil chiffonade
1 tsp cracked black pepper fresh milled
2Tbs Italian parsley
¼ cup olive oil
2 Tbs Basil Pesto
Salt and Pepper to taste
Honey to taste
Dice the tomatoes and place in large mixing bowl
Add the diced pineapple, lime juice, herbs and spices
Add the liquids to form a relish and season as needed
Season the relish with salt and pepper and a small amount of honey if the pineapple is not real sweet or fully ripe
Toss with arugula just before service about 3:1 relish to arugula