Pan Seared Salmon Milanese
Pan Seared Salmon Milanese
courtesy of Cafe Rossetti's in Winthrop
Serves 1 Ingredients
8 oz salmon fillet
3 oz fresh arugula
3 oz angel hair pasta
1/2 tsp. capers
1/2 lemon
1 tbsp. EVOO
1 tbsp. parsley
White wine
Garlic
Salt and pepper
Directions
Pan sear the salmon (skin down) for three minutes. Lightly season with salt and pepper. Turn and cook for three more minutes. Peel off the salmon skin and finish in the over at 400 degrees for 2-3 minutes. Cook the angel hair pasta in boiling water for 2-4 minutes and then strain. Place the pasta in a saute pan and add EVOO, white wine, garlic, and parsley. Place the arugula on the center of the plate with the salmon on top. Garnish with fresh lemon juice, capers, and EVOO. If desired, sprinkle shaved parmesan over the top of the dish. Serve the pasta in a separate dish.
November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston
January 2011- Chocolate Mousse from Boston Showcase Company
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge
April 2011- Lemon Chicken from Fiorella's in Newton
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston
June 2011 - Betty's Iced Tea with a Twist from Boston Showcase Company
July 2011- Pan Seared Salmon Milanese from Cafe Rossetti's in Winthrop
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