Recipe courtesy of Kelly Macdonald
Baked Cedar Board Salmon over Chard and Bean Saute in Saffron Orange Beurre Blanc
- Level: Advanced
- Yield: 6 servings
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
Ingredients
Annatto Flour:
1/4 cup four
1/8 cup achiote paste
1/4 teaspoon salt
1/4 teaspoon white pepper
Salmon:
3 cedar boards (16 3/4 by 3 3/4-inch)
2 tablespoons olive oil, plus 2 tablespoons
6 (4 to 6-ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup annatto flour
Sauteed Chard:
3 bunches chard
2 shallots, finely chopped
2 tablespoons olive oil
Bean Saute:
2 tablespoons olive oil
2 shallots, chopped
1 cup flageolet beans
1 cup cannelloni beans
1 cup christmas limas
Pinch salt
Pinch pepper
Saffron Orange Beurre Blanc:
1/4 cup white wine
1/8 cup minced shallot
1/8 cup rice wine vinegar
2 cups sweet butter
4 strands saffron
1 teaspoon orange zest
Citrus zest and capers, for garnish
Directions
- Annatto Flour: Combine all ingredients in a bowl and mix well. Pass through strainer and sift until no lumps exist.
- Salmon: Preheat the oven to 350 degrees F.
- Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan. Moisten the boards with water to saturate. Rub the boards with 2 tablespoons olive oil. Rub each salmon fillet with salt and pepper. Lightly coat with the annatto flour mixture. Place the remaining 2 tablespoons olive oil in hot saute pan. Pan sear the fillets until golden. Remove from pan and place on cedar boards. Place in the oven and cook for 7 minutes.
- Chard: Wash the chard thoroughly and towel dry. Chop coarsely and set aside. In hot saute pan, add 2 tablespoons olive oil and the shallots. Saute until the shallots are soft, then add the chard. Cook until chard begins to soften, approximately 2 minutes. Remove from heat.
- Bean Saute: In a hot saute pan, add the olive oil and heat. When the oil is hot, add the shallots and saute for 1 minute. Add the beans, salt, and pepper, and saute for 3 minutes. Remove from heat.
- Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot. Reduce on medium heat until reduced by 50 percent. Slowly whisk in butter over very low heat until blended. Add saffron and orange zest and whisk in until blended thoroughly. Keep warm until service. Best to make last minute as it can separate.
- This dish presents itself best if served in bistro bowls. Layer bottom of each bowl with equal amounts of Sauteed chard. Add 1/2 cup sauteed beans, and top with salmon fillet. Drizzle beurre blanc along the outside of chard. Garnish with citrus zest and capers, if desired.
- Wine Recommendation: Chardonnay