(FOX 2) - Nine restaurants in St. Clair Shores are participating in Nautical Mile Restaurant Week April 29 - May 5. Each restaurant has made a unique menu for the occassion.
One of the restaurants participating is Brownies On the Lake.
Chef Adam Schmitz joined us on The Nine to tell us more about their food, and to show us how to make cajun buttered salmon. You can hear more from him in the video player above and get his recipe below.
You can get more information on Nautical Mile Restaurant Week online here.
Cajun Buttered Salmon
w/ Red Beans & Rice and Seasonal Vegetables
Cajun Compound Butter
8 oz Butter (Softened)
1 Tbl Shallots (Minced)
2 Tbl Fresh Garlic (Minced)
1 tea Garlic Powder
2 Tbl Cajun Blend Seasoning
1 fl oz Lemon Juice
1 tea Kosher Salt
1 tea Black Pepper
Allow butter to soften at room temperature for several hours before preparation.
Once Butter is soft, place into mixer, use whisk attachment, and whip for several minutes at a high speed.
Add the Shallots, Garlic, Garlic Powder, Cajun Seasoning into butter and mix until well blended.
Slowly add lemon juice into butter mixture along with salt and pepper.
Once all the ingredients are well blended it can be removed from mixer and chilled for later use.
Red Beans & Rice
1 Tbl Unsalted Butter
2 Tbl Red Onion (Minced)
1 tea Fresh Garlic (Minced)
2 Cups Uncooked White Rice
3 Cups Vegetable Stock
1 Cup Chunky Salsa
8oz Canned Precooked Red Beans
Preheat oven to 350 degrees.
In a medium sized skillet melt butter and add the red onions and garlic.
Slowly cook the garlic and onions down until they are translucent and soft.
Add in the vegetable stock and salsa bring back to a slight simmer.
Add rice to a pan that can be used in the oven and pour hot liquid over the rice.
Cover the pan with parchment paper and aluminum foil and bake in oven for around 30 minutes or until all the liquid has been absorbed by the rice.
After rice is removed from oven, slowly fold the precooked red beans into rice.
6oz Salmon Filet
5oz Prepared Red Beans & Rice
4oz Garlic Seared Asparagus
Add a small amount of cooking oil to a medium sized skillet.
Season the piece of salmon with salt and pepper.
Add the salmon to the pan, skin side will face up, and sear to a golden brown.
Flip the salmon over and add a generous amount of Cajun butter to the top of the salmon.
Cover the pan and let the butter melt into the salmon while the salmon finishes cooking.
Place a 5oz portion of rice onto the place of your choice.
Line your seared asparagus next to the rice.
Place salmon between the two to create a nice and clean presentation.
If a sauce is desired for the top of the salmon simply melt down more of your Cajun compound butter very slowly to make great simple sauce for the top.