Shrimp and Grits from The Hominy Grill

Lemon Nut Torte with Summer Berries

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Asian Cucumber Salad

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Potato Crusted Salmon

Recipe courtesy Rick and Julie Valenzuela, owners of Rick's Press Room in Meridian, ID

• Cook Time

  8 min

• Level

  Intermediate

• Yield

  1 serving

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Times:

Prep

20 min

Inactive Prep

--

Cook

8 min

Total:

28 min

Ingredients

• 6 ounces salmon filet
• 1/4 cup salmon "glue" (recipe follows)
• 2 cups shredded potatoes
• 2 ounces garlic mashed potatoes
• 2 ounces lemon butter sauce
• 1/4 cup sauteed vegetables

Salmon Glue:

• 6 ounces fresh salmon filet
• 1/4 teaspoon shallot
• 3/4 cup 40 percent heavy whipping cream
• 1/2 teaspoon salt
• Pinch white pepper
• Pinch chopped fresh thyme

Lemon Butter Sauce:

• 1 tablespoon fresh lemon juice
• 3 tablespoons white wine
• 1/4 teaspoon chopped fresh garlic
• 2 tablespoons 40 percent whipping cream
• 2 tablespoons diced unsalted butter
• Pinch turmeric
• Pinch salt
• Pinch white pepper

Directions

For the Salmon breading:

Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.

For the Lemon butter sauce:

In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.

Plating procedure:

Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

Black Bean Brownies

Recipe:

Flourless Brownies

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Items to add:

• 1 (15-ounce) can no-salt-added black beans, drained and rinsed
• 3 large eggs
• 1/3 cup melted butter, more for the baking dish
• 1/4 cup cocoa powder
• 1/8 teaspoon salt
• 2 teaspoon gluten-free vanilla extract
• 1/2 cup plus 2 tablespoons cane sugar
• 1/2 cup gluten-free semi-sweet chocolate chips
• 1/3 cup finely chopped walnuts

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Makes 16

No one will ever guess that black beans are the secret ingredient in this recipe!

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts

Method

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Nutrition

Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

Rolled Blue Cheese Bread

Makes 1 loaf

1 ½ cups warm water
2 teaspoons dry active yeast
2 tablespoons extra virgin olive oil
About 3 cups flour
2 teaspoons salt
4 ounces good quality blue cheese
Sea salt

Place the water, yeast and olive oil in the bowl of a mixer fitted with a paddle. Mix and allow to stand until the mixture starts to foam about 5 minutes. Add about 2 cups of flour and mix well. Add the remaining flour a bit at a time until the dough starts to clean the side of the bowl. Add the salt and mix about 5 minutes. Remove from the bowl and form into a ball. Lightly oil a large zip lock bag with olive oil and add the dough. Let rise about 1 hour until doubled in volume. Remove from the bag and gently form into a 6 x 12-inch rectangle. Sprinkle with crumbled blue cheese. Roll like a jellyroll and pinch to seal the ends. Let rise about 30 minutes. Heat oven to 425 degrees while the bread is rising. Place the bread on a stone and slash the top and top with a bit of sea salt. Cook until golden brown and reaches an internal temperature of 200 degrees. Remove from the oven and allow to cool before slicing.

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