Coriander Crusted Salmon
Learn how to hand fillet a salmon with your hands
We’re so excited to kick off our new series of events on Facebook Live for Brightview Senior Living. We hosted our inaugural live-stream at our Brightview Annapolis community. The duo in charge, Jonathan Long, Dining Services Director and Paul Kin, Community Sales Director presented a delectable set of dishes for our residents (in front of a live audience) and our online viewers. They cooked up coriander crusted salmon with a brandy mustard cream sauce, stuffed acorn squash, and a wonderful parsnip puree. You can try your hand at making the recipes at home; we’ve got them for you here!
Chef John also introduced us to an entirely new way to remove the skin from a whole salmon fillet without any waste—which you can watch...
At Brightview Senior Living, residents enjoy chef-prepared meals, served to you by exceptional dining staff in our lovely dining rooms. It’s like eating at a restaurant every night! And if you want to entertain guests, we’ll have a private dining room available. Be sure to Follow us on Facebook to be alerted when we have new live streams and to keep up with all of the other vibrant activities going on at all Brightview Senior Living Communities!
Recipe for Coriander Crusted Salmon with Brandy Mustard Cream Sauce
- Fresh Atlantic salmon 4 pieces cut to 6 oz
- Toasted Coriander 1tbsp
- Salt- 1 teaspoon
- Pepper- ½ teaspoon
- Grapeseed oil 1 oz
Place oil in heated pan. Season fish with salt and pepper and sprinkle toasted coriander over top. Place fish into pan with the presentation side down. Lightly sauté until a golden crust appears on fish. Flip over the filets and place into a 425 degree oven. Cook until fish is an internal temp of 145. Remove from oven and let fish rest for 5 minutes.
- Brandy cream sauce
- Shallots 2 tsp
- Garlic 3 tsp
- Grapeseed oil 1 tbsp
- Brandy ¼ cup
- Dijon Mustard 3 tbsp
- Heavy cream ½ cup
Using the same pan that you seared the fish in heat up oil and add shallots and garlic. Cook until lightly browned and translucent. Add brandy and deglaze pan. This will flare up on an open flame so be very careful. Once alcohol burns off add Dijon mustard and whisk in heavy cream. Reduce heat and bring sauce to simmer. Reduce by half.
- Parsnip puree
- Fresh parsnips ½ lb.
- Yukon potato ¼ lb.
- Chicken stock ½ gallon
- Salt 2 tsp
- Pepper 2 tsp
- Garlic powder 1 tsp
- Heavy cream 1 cup
Cook parsnips and potatoes in stock until soft to touch. Remove from heat and strain stock reserving. Place potatoes and parsnips in a mixer. Add salt, pepper, and begin to mix ingredient. Slowly add cream until mixture becomes smooth and pureed consistency.
- Acorn squash 1 large
- Butter 1/2 cup
- Walnuts ½ cup
- Brown sugar ½ cup
- Honey ¼ cup
- Balsamic glaze 2 tbsp
Combine butter, walnuts, brown sugar, and honey in a bowl. Mix until all ingredients are incorporated well. Cut acorn squash in four wedges and discard seeds. Place equal parts of mixture into each wedge. Bake at 425 degrees for 20-25 minutes or until squash is soft.