Who's Cooking in Rhode Island
Salmon Recipe courtesy of Jules Ramos from 1149 Restaurant
Jules Ramos
Eleven Forty Nine
Prep. Time: 30-35 minutes
Level: Mediun
Serves: 6 people
Level: Mediun
Serves: 6 people
Ingredients
Salmon: 6 ounce pieces of salmon filet (boneless & skin on)Creole Sauce:
3 tablespoon Olive Oil
2 cloves Garlic sliced thin
1 each Small Red Onion peel & dice ¼ inch
1 each Red bell pepper core, seed & dice ¼ inch
1 each Yellow pepper core, seed & dice ¼ inch
3 tablespoon Tomato paste
¼ cup White wine or chicken stock
1 cup Whole peeled canned plum tomato, Crush with hands
½ teaspoon Ground cumin
½ teaspoon Curry
1 ounce Fresh Cilantro minced
Kosher salt & pepper
4 tablespoons Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 each Sprig of fresh thyme
Directions
1.Place the salmon on a cookie sheet and place paper towels on the flesh side to make sure they are really dry. This will enable them to really come out golden brown and crispy. Leave them with the paper on top and start making the sauce. Do not season until right before sautéing them.2.Put a thick pot over medium-high heat. Add the oil and heat for 1 minute or so. Add the garlic and cook just until golden. Add the vegetables and cook until they are translucent. Add the tomato paste and cook for 2 to 3 minutes stirring the whole time so that it does not burn. Add the wine to deglaze the bottom and the peeled tomato. Make sure You scrape the bottom to remove all of the caramelized pieces. Add the cumin, curry and season the sauce with salt & pepper. Go a little easy because this will reduce a little concentrating the flavors. Once the sauce comes to a boil, lower the heat to low and simmer until the salmon is ready.
3.Pre-heat an oven to 375F. While the sauce is simmering, put a sauté pan over medium-high heat and let the pan get nice and hot. 2 minutes or so. Remove the paper towels and season with kosher salt & pepper. Add the oil to the pan and the butter and wait until the butter starts to bubble and it is melted. Add the salmon fillets to the pan and cook for 2 to 3 minutes, or until the corners that touch the pan are just beginning to brown. Add the fresh thyme sprig to the pan and place in the oven for 5 to 6 minutes. Try to baste the fillets once in a while to spread the flavor
4. Taste and adjust seasoning to the sauce and the thickness as well. The sauce should be a little thick. Feel free to add a little stock or wine if You prefer it to be a little thinner. Finish the sauce with the chopped cilantro.
5. Remove the salmon fillets from the oven. Allow to rest for 1 minute. Place assorted grilled veggies or sautéed spinach on warm dinner plates. Carefully remove the skin from the salmon and place on top of the veggies with the browned side up. Top each salmon with 2 to 3 tablespoons of the Creole sauce on top. Drizzle a little olive oil, balsamic glaze and chopped chives for garnish and a little pungency.
