Pan seared salmon, pea puree, barley and crispy sweet potato strips

        Do you like salmon? Well today we have a easy salmon recipe that consist’s of a pea puree, barley, crispy sweet potato strips and pan seared salmon.

Recipes yield 5 servings

Lets start with the pea puree...

        Ingredients
                2 cups of peas
                Water
                Truffle oil
                Salt and pepper to taste

        The cooking process is extremely easy. Add your peas to a pot add some water and cook the peas until they are soft. Strain it and place them in a food processor or blender. Turn it on and let it run until its smooth add a drop of truffle oil( literally a drop a little bit of that stuff goes a long way) finally add salt and pepper to taste.

Now for the barley.

        Ingredients
                2 cups of barley
                6 cups of chicken stock or water
                1/4 cup of shallots
                2 garlic cloves
                1 tsp of fresh chopped thyme
                1 tbsp of butter
                white wine
                salt and pepper to taste

        Barley cooks to a 3 to 1 ratio liquid to barley. Add your barley to a pot and cover it with the chicken stock. Cook it for 30min or until its almost cook through. Heat up your a sauté pan add your butter, shallots. And cook them until soft add your garlic.

        Add the barley and thyme once its almost cooked add a splash of white wine to deglaze the pan add your salt and pepper and its all done.

        For the sweet potato peel it, slice it shingle it and slice it so you get match stick size pieces. Fry them in 300 degree oil for about 45 seconds. Pull it out and place them over a paper towel to let the oil drain.

Salmon

        Ingredients
                4,7oz salmon filets
                2 tsp of oil
                salt and pepper

        Cooking the salmon is simpler then you think. Heat a non stick sauté pan over med heat add a 2 tsp of oil, season the fish with salt and pepper we added chopped parsley for color witch is optional.

        You should hear a nice sizzle when you add the fish cook it in the pan until its starting to brown check it by looking at it once it has a light brown color turn off the heat and place it in a 300 degree oven for about 3 min.

        Once the 3 minutes are up take it out of the oven flip it and cook it for another 1-2 minutes. Once its out it should be nice medium rare.

        Our favorite part is the plating get creative. We spread the pea puree on the plate with a small spatula.

        Placed a spoon full of the barley placed the salmon across and the crispy sweet potato strips on top. We decided to garnish the dish with some beautiful chive blossoms Becca brought back from her mom’s garden is South Dakota.

        Enjoy and happy eating.

Scallops with warm lentil salad and cauliflower puree

        Today we will be sharing with you one of our scallop recipes. With warm lentil salad, cauliflower puree garnished with minced chives, prosciutto chips.

Recipes yields 8 servings

Warm Lentil Salad

        ingredients
                1 Red bell pepper (small diced)
                4 Celery stalks (small diced)
                1 Red onion (small diced)
                3 Garlic cloves (minced)
                9 Bacon strips
                8 cups of chicken stock
                2 1/2 cups of lentils
                1 tbsp of red wine vinegar
                1tsp of chopped thyme
                Cashews if desired
                salt and pepper to taste



        Small dice all of your ingredients note that the cauliflower in the picture is going to be used for the puree not for the lentils.

        As for the Bacon stack it on top of each other and cut it into strips.



        Cook the lentils in a sauce pot with the chicken stock. Throw the bacon in a sauté pan and render the fat.(let it get crispy)



        Once the bacon is rendered don't let it get to crispy as it will still keep cooking, add the vegetables and cook them just until they are about to start getting soft. Then add the garlic lentils, thyme and cook it so that everything is warm add red win vinegar and salt pepper to taste. If you like cashew go ahead and toss them in the pan and the warm lentil salad is done.

Cauliflower puree yields 8 servings

        Ingredients
                 2 heads cauliflower, core removed and cut into florets
                 4 cups of milk
                Pinch of yellow curry
                salt and pepper to taste

        Put the cauliflower in a sauce pot add the milk and simmer it until cauliflower is soft. Remove the cauliflower and add it to a blender. Blend it until its nicely purred if needed you can add some of the cooking milk. Add salt and pepper, curry blend it once more and its done.





        Scallops one of our favorite ingredients. To cook the scallops grab a sauté pan on high heat. Add a touch of olive oil. season both sides of scallops with salt and pepper Add the to the pan you will hear a nice sizzle once you see nice brown color on the bottom flip the scallop add 1 tbsp of cold butter into the pan and spoon the oil and butter mixture over the scallops once the other side gets nice and brown remove the scallops out of the pan they should be nice and MR.
        Plating is al up to you, get creative with it. We went with a spoon full of puree in the bottom of the plate and spreading it side to side. Spooning some warm lentil salad over the puree. And the scallops on top. We decided to garnish it with some mince chives and some crispy prosciutto chips for added saltiness. (prosciutto chips are made by putting shaved prosciutto in the oven until there nice and crispy. Enjoy :)