Sauteed salmon with white beans, artichokes and rosemary butter - New York News

Sauteed salmon with white beans, artichokes and rosemary butter

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Get this recipe courtesy of Wolfgang Puck Pizzeria & Cucina located inside the MGM Grand Detroit, one of the many restaurants taking part in Detroit Restaurant Week now through April 28.

Ingredients:
6oz Salmon Portion
1oz Butter
1oz Chicken Stock
2oz White Bean Puree
2oz White Beans
½ oz Parsley, Chopped
1oz Sundried Tomatoes
2oz Braised Artichokes
1oz Rosemary Butter
½ Lemon
¼ oz Aged Balsamic
¼ oz Olive Oil
Salt
Pepper

Method:
Season the salmon with salt and pepper. In a medium sauté pan, heat the olive oil and sauté the salmon until it is golden brown. Turn the salmon over in the sauté pan and place the sauté pan in a 375 degree oven and cook for 6 minutes. Remove the salmon from the oven and set aside. In a separate sauté pan, heat the butter and chicken stock together and warm the artichokes, sundried tomatoes, and white beans. Season with salt and pepper.
On a dinner plate, spoon the white bean puree in the center and top the puree with the bean and artichoke mixture. Place the salmon on top of the white bean mixture and place a dollop of the rosemary butter on top of the fish. Drizzle the aged balsamic around the plate and finish with a squeeze of the fresh lemon. Enjoy!

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