Sota’s Blog

Warm up this month with our Salmon Stew!!!

Serves : 4

Ingredients:
Salmon:

• 4 (6 oz.) portions of Farmed Salmon
• 2 Tbsp. Cooking oil
• Salt and pepper to taste

Stew:

• 2 Tbsp. Extra virgin olive oil (EVOO)
• 1 Lb. Good chorizo sausage
• 1 Pt. Grape tomatoes
• 1/2 Lb. Pearl onions, peeled and blanched
• 20 Little neck clams
• 1 Lb. Fingerling potatoes (sliced and blanched)
• 1 Cup Dry white wine
• 1 Tbsp. Unsalted butter
• Salt and pepper to taste

Salmon:

• 4 (6 oz.) portions of Farmed Salmon
• 2 Tbsp. Cooking oil
• Salt and pepper to taste

Directions:
Method: Stew

1. 1. Heat EVOO with the sausage until the sausage starts to sizzle.
2. Add the pearl onions and the tomatoes and season with salt.
3. As the sausage mixture begins to cook stir and lightly break open the tomatoes with the spoon.
4. Add the clams to the stew and pour in the white wine.
5. Cover and steam open the clams. Once the clams are open turn off the heat and whisk in the butter.

Method: Salmon

1. Heat the oil in a saute pan until hot.
2. Season the fish with salt and pepper.
3. Sear fish in hot oil until golden and flip and repeat on opposite side.

Assembly

1. Place a nice pile of stew in the center of a bowl.
2. Place the seared fish on top and divide the pan sauce among the four bowls.

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