Friday, March 9, 2012

Chili Citrus glazed Salmon, sea Scallops, roasted Sunchokes and Carrots

We've had an abundance of good ingredients around the house lately.  Chile's, goat cheese, good bleu cheese, locally made sausage and a ton of vegetables.  Tonight we made a dish that started with using some of the great sunchokes and little gourmet carrots Jessica picked up and evolving from there.  To me if you're going to have a very vegetable forward, earthy dish that really pairs great with sea food.  Jessica picked up some nice salmon fillets and a few scallops at the market and I came up with a citrus based sauce using ingredients we already had in our pantry that tied everything together.  Here is the recipe.

2 Chili's per 3 servings
1/2 cup orange juice
3 lemons, limes or combination of either (per 3 servings)
Red onion
Sunchokes (also known as Jerusalem artichokes)
2 Scallops per serving
Tequila or white wine (optional)

Chili Citrus Glaze
1.  Dice half of small red onion and about 2 small chili's very finely.
2.  Combine Orange juice citrus zest, citrus juice and about 1/8 cup of water.
3.  Saute onions and chili's in oil until onions translucent, then season lightly. 
4.  Add 1/4 cup liquor and de-glaze
5.  Add citrus liquid and honey to taste.
6.  Reduce at a simmer for about 30 minutes until the sauce thickens.  Add honey, additional chili's etc. to taste.

Roasted Vegetables
1.  Preheat oven to 425
2.  Slice the sunchokes into about 1/4 inch pieces.
3,  On a sheet pan season the carrots with olive oil, salt and pepper
4,  Roast the carrots for 18-22 minutes and the sunchokes (also seasoned with olive oil, salt and pepper) for 15-20.

1.  Season the salmon with salt, pepper, citrus liquid.  Roast in the oven preferably on a cast iron skillet for about 8 minutes.
2.  About halfway through cook time, open the oven and glaze the salmon with the citrus sauce. 

1.  Season with salt and pepper.  Get a pan smoking hot, add oil and cook 2 minutes per side.  Scallops should be no more than medium rare and should be seared very well.

Plate everything up to your liking.  I like the harem scarem kind of plating for this dish although I wish I used a circular plate unlike the square one in the picture.  The sauce should be liberally applied to the seafood but only drizzled over the other parts of the plate.  Its a strong flavor but lends, acid, sweetness, sourness and a little heat to the dish which is otherwise simply prepared and minimalistic.   I really like sunchokes, they are similar to potatoes but are lighter, more vegetal and less starchy and these carrots are amazing. The salmon was cooked perfect and the scallops very well seared (although maybe in all honesty in this picture about 20 seconds over).  The key is light but even application of the sauce because when you get just the right amount it livens up your palate, but too much and it muddles the otherwise very clean flavors.  I'm going to keep working on this one and hope to cook it again soon:-)

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