Chef Marc Dym of Little River Inn of Mendocino California was kind enough to share this amazing fresh seafood dish with us, because after enjoying this, and if he didn’t I wouldn’t leave the restaurant, just kidding. The entire dinner was a showcase of local ingredients gently prepared to let the natural flavors shine. This is no small feat either, because when it comes to fresh fish being so delicately flavored, it takes an adept hand to get is right, and Chef did in a big way. So without teasing you any longer here is the recipe, and I thank you Chef Marc on behalf of everyone who tries this, it is outstanding. For more pictures of the amazing dishes created here click on this Gallery link. And before you take that trip to stay, play and have a fine meal at the Inn, here is a link to their site for the most up to date information.  http://www.littleriverinn.com/

Salmon

Salmon Ingredients:

6 salmon filets, boneless and skinless (7 oz. each)

1/2 cup pine nuts (finely chopper)

1 bunch basil (washed leaves only)

1 cup Canola oil

1/4 tsp white pepper

1 tsp salt

 

Escarole Ingredients:

2 tbsp extra virgin olive oil

2 heads escarole (washed and roughly chopped)

3 cloves garlic (chopped)

2 tbsp parmesan cheese

Salt and pepper (to taste)

 

Salmon Preparation:

Chop pine nuts in food processor until fine.  Season with salt and pepper.

Spread a thin layer of chopped nuts over one side of boneless, skinless salmon fillet.

Refrigerate until needed.

 

Basil Oil Preparation:

Puree basil (leaves only) in food processor, adding canola oil in slowly.

Puree until smooth.

Season basil oil with salt and pepper to taste and reserve.

Cooking the Salmon:

Preheat oven to 400 degrees.

Heat cast iron pan over medium heat.

Add small amount of canola oil.

Cook salmon (nut crusted side down) over medium high heat 2-3 minutes until nuts are light brown.

Turn over and place on a sheet pan nut side up.

Finish cooking salmon in oven 3-5 minutes (medium rare) in preheated oven.

 

Escarole:

Heat sauté pan with olive oil.

Sauté garlic until light brown adding chopped escarole and cook 2 min. until wilted.

Season escarole with salt, pepper and parmesan cheese.

 

Presentation:

Place a bed of wilted escarole in middle of plate.

Place cooked salmon over escarole.

Drizzle salmon and plate with basil oil.

Dust with parmesan cheese Serve with,recipe link here- grilled Parmesan Polenta.

*Chef’s note: You can use any type of wild salmon in the dish.