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RECIPE # 5007 SPINACH STUFFED SALMON Tuesday May 21, 2013

RECIPE # 5007 SPINACH STUFFED SALMON Tuesday May 21, 2013

CREATED May 21, 2013

JAMES LAMPLEY / AWEDADDY'S BAR & GRILL

Cherry Bourbon Chutney over Salmon (Approx 12 Servings)

1 pound pitted cherries 

1 cup cider vinegar 

½ cup rice vinegar 

1 large onion med dice 

1 granny smith apple – peeled-cored & medium dice 

¼ cup granulated sugar  

¼ cup brown sugar 

2 tablespoons minced fresh ginger 

1 teaspoon kosher salt 

¼ teaspoon nutmeg 

½ cup Jack Daniels 

Place all ingredients into a large pot. Bring to a simmer over medium –high heat – reduce to medium-low. Cover & simmer for 1 hour stirring occasionally. If prefer thicker, simply uncover & continue to simmer to desired consistency.

Side Dish/4 pounds fingerling potatoes 

12 cloves of crushed garlic 

2 tablespoons extra virgin olive oil 

Kosher salt & ground black pepper to taste 

Spread potatoes on cookie sheet & cover with layers of garlic.  Add extra virgin olive oil & toss gently.  Season with salt & pepper. Press mix onto even layer & bake for 20 minutes.

Creamed Spinach 

4 pounds fresh spinach 

4 tablespoons unsalted butter 

1 cup finely chopped shallots 

2 teaspoons minced garlic 

1 ½ teaspoon kosher salt 

1 teaspoon ground black pepper 

½ teaspoon nutmeg 

1 cup heavy cream 

Bring pot of salted water to a boil.  Add spinach cooking for 2 minutes.  Strain & drain all the water. Use a sieve, colander or cheese cloth to press spinach to assure as much of the water is gone.  Chop & reserve. Melt butter in large sauté pan over medium heat. Add shallots & garlic & cook until shallots are translucent (2 minutes) Add spinach & cook until liquid is reduced. Add cream, salt, pepper & nutmeg. Cook until cream has reduced by half (4 minutes) & remove from heat & serve.