That looks amazing and while I usually order salmon only if I can have it raw, the entire dish looks very enticing so yes, I would order it in a restaurant.
i would redo the salmon and either present skin up, or skinned.
i'd do a warm asparagus salad sliced on the bias. here you can either integrate the carrots and some jullienned peppers, or you can integrate mushrooms.
you could also do salmon on jullienned asparagus im brodo with morels.
loose the pumpkin, that's all i'm saying. and if the salmon steaks are as "stout"-ly shaped as the ones pictured above, slice and fan.
if you wanted to go extra simple, you could do salmon over quartered and blanched asparagus and steamed morels, and then paint the edge with a balsamic reduction and top the whole thing with some shredded lemon or orange peel. you can do the balsamic thing like a teriyaki -- orange juice, soy and vinegar + sugar, reduced.
that's a tried and true classic, and its light and springy.
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i would redo the salmon and either present skin up, or skinned.
i'd do a warm asparagus salad sliced on the bias. here you can either integrate the carrots and some jullienned peppers, or you can integrate mushrooms.
you could also do salmon on jullienned asparagus im brodo with morels.
loose the pumpkin, that's all i'm saying. and if the salmon steaks are as "stout"-ly shaped as the ones pictured above, slice and fan.
if you wanted to go extra simple, you could do salmon over quartered and blanched asparagus and steamed morels, and then paint the edge with a balsamic reduction and top the whole thing with some shredded lemon or orange peel. you can do the balsamic thing like a teriyaki -- orange juice, soy and vinegar + sugar, reduced.
that's a tried and true classic, and its light and springy.
pumpkin is out of season, save it for the fall.
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