How To Make Taste on Chestnut's Tuscan Salmon
Chef Steven Leviton from Taste on Chestnut joins us to teach us how to make their famous Tuscan Salmon. To read more about Taste on Chestnut, check out their menu, or to make a reservation, check out their website!
Pair the Tuscan Salmon with the Burratta Cheese & Tomato Jam!
1 pc Burratta
2.5 oz Tomato Jam, housemade
1 t Balsamic Reduction
2/3 Artisan Crisps
Split Burratta in half 2/3 with knife and center on a plate
Stripe with Pesto
Heat Tomato Jam, serve in small Jam Jar
Garnish with Artisan Crisps
- 4 oz Wild Salmon Round, Flattened Scaloppini
- 1 tsp Fresh Chopped Herbs of Thyme, Basil, Rosemary
- 1.5 oz Olive Oil
- 1 medium Lemon, juiced
- 1 clove Garlic, minced
- 1 oz Rocket (Arugula)
- 1/4 oz Parmesan, shaved
- 2.5 oz Cherry Tomato Confit
- 1/2 T Balsamic Reduction
Bias cut salmon, flatten between plastic to 1/2" thick, careful to attain shape and thickness.
Chop all herbs, keep aside, juice the lemon, chop the garlic, shave the parmesan and confit the tomatoes. All prep can be done in advance and set on the counter top ready to finish the dish.
The cherry tomato confit is a separate recipe that cooks very slow to keep the tomatoes whole yet flavorful, can be used for several applications.
Prepare a sauté pan on medium to high heat, add the olive oil when very hot, season salmon with salt & pepper and add to hot pan. Cook for 30 seconds, turn over and cook another 30 seconds on the other side.
Remove Salmon from Pan and place in the center of the plate. Toss Rocket with salt, pepper and olive oil, then add to plate, add shaved parmesan to greens. Finish pan with tomato confit, and spoon lemon and garlic, spoon over Salmon.