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The Telegram
  • Food Videos: This week, Salmon with a twist

  • Chef shows how to make grilled Scottish salmon with smoked tomato jam and lentils with asparagus vinaigrette

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  • At the Boat House Restaurant in Tiverton, Rhode Island, Executive Chef James Campagna, his sous chef, head cooks and manager, often exchange recipe ideas for new menu inspirations.
    The grilled Scottish salmon with smoked tomato jam and lentils with asparagus vinaigrette was one of those creative concoctions that is part of the restaurant’s spring menu. And, just like the season, this dish pops with color and taste.
    “We try to have a blend of comfort foods people recognize and then we put a little twist on it,” Campagna said.
    Before the summer menu rolls out in a couple of weeks, diners can still feast on spring delights like lobster scampi with shrimp and scallops, scallops with risotto and blood orange gastrique, baked stuffed shrimp with lump crab-roasted corn stuffing, and more, all enjoyed with indoor and outdoor views of the Sakonnet River.
    For a complete menu listing, visit www.boathousetiverton.com. The restaurant is open Monday to Thursday 11:30 a.m. to 9 p.m., Friday and Saturday 11:30 a.m. to 10 p.m. and Sunday 11 a.m. to 9 p.m. Brunch is served Sundays 11 a.m. to 2 p.m. For more information, call 401-624-6300.
    Grilled Scottish salmon
    Smoked tomato jam,
    and lentils with asparagus vinaigrette
    Salmon, 4 portions, 7 ounces each
    5 plum tomatoes, cut in half
    1/2 cup Spanish onions, diced
    1/2 cup rice wine vinegar
    1 tablespoon garlic, chopped
    1 ounce of oil
    Salt and pepper to taste
    1 cup Beluga lentils
    1 cup of celery, carrot, and onion. finely diced
    1/2 pound arugula
    Asparagus vinagrette:
    6 spears of blanched asparagus
    3 ounces white vinegar
    Zest of one lemon
    1/2 cup oil
    Salt and pepper to taste
    Procedure:
    For tomato jam:
    At the Boat House we smoke the plum tomatoes before making the jam. For home cooks, I recommend grilling or oven drying the tomatoes.
    Over medium heat, add onions, garlic and oil to pan. Let sweat for three minutes until translucent. Add tomatoes and rice wine vinegar. Cook over low heat until tomatoes begin to break down, about 15 minutes. Season to taste.
    For asparagus vinaigrette:
    Using a blender, puree asparagus, vinegar and zest until very smooth. Slowly emulsify with oil and season to taste.
    For lentils: Bring about two quarts of water to boil and cook lentils until soft without over cooking. Drain and let cool.
    To serve:
    Season and grill Scottish salmon. In a separate pan over medium heat add finely diced celery, carrot, and onion. Let cook until vegetables are soft and add lentils. Once warm add asparagus vinaigrette and arugula. Toss together and plate. Top lentils with grilled salmon and tomato jam and enjoy.
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