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Talon Lodge Recipes:
Salmon with Pesto Sauce,
Pearl Pasta and Broccolini
Seared Alaska Salmon (King or Coho)
Servings: 4
4 8 oz pieces of Salmon
salt and pepper
4 Tbsp Canola
Heat a large sauté pan with Canola oil over a medium-hot stove. When oil starts to smoke add the seasoned salmon to pan. When seared to a golden brown, turn over for thirty seconds. Finish in a 375* oven for 5 minutes. Remove from oven and serve.
Oven Dried Tomatoes
8 tomatoes (2 per serving)
2 Tbsp Extra Virgin Olive Oil
Salt and pepper
Fresh thyme
Fresh garlic
Cut tomatoes in half and toss with oil, salt, pepper, fresh thyme, and sliced garlic. Place in pan and roast in oven for 3 hours at 225*F.
Pesto
2 cups Fresh Basil
¾ cup Extra Virgin Olive Oil
¼ cup Pine Nuts
1 Tbsp chopped garlic
½ lemon - juiced
salt and black pepper to taste
Add all ingredients into a blender. Blend until almost smooth. Remove from blender and cool down in refrigerator.
Pearl Pasta
10 cups water
2 tsp salt
2 cups pearl pasta
1 Tbsp Extra Virgin Olive Oil
Bring water and salt to a boil. Add pearl pasta and cook until al dente. Strain from water, season pasta with salt, pepper, and Extra Virgin Olive Oil. Ready to serve.
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