July 2014 Drizzlers Club Recipes
1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound Garlic Chive Pappardelle Pasta cooked al dente
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Drizzle Wild Fernleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill
salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the pasta for 8 to 10 minutes.
In a sauté pan, heat two tablespoons dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and sauté for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill. Serves 4.
French Tarragon Béarnaise Sauce
1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup Drizzle French Tarragon White Balsamic
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper
Directions
Make the béarnaise reduction first. In a small saucepan, combine the tarragon, shallots, balsamic and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
Blend yolks and béarnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce. Serves 4 to 6.
Awesome on grilled asparagus, broccoli crowns, or Dungeness crab cakes.