Andiamo's Scottish salmon with watercress salad - New York News

Andiamo's Scottish salmon with watercress salad

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(WJBK) -

Get this recipe courtesy of James Oppat, executive chef at Andiamo in Warren.
Online: www.vicarirestaurants.com

Ingredients:
4 Each Salmon Fillet

Marinade
2 oz Olive oil
1 each Lemon, juiced
1 tsp. Honey
1/4 tsp. White Pepper
1 clove Garlic, minced

Watercress Salad
1 bunch Watercress, hydroponic, heavy stems removed
1 each Tomato, halved and sliced
¼ each Red onion, halved and thinly sliced
1 oz Parmesan, shaved
2 fl. oz. Basil-Truffle Vinaigrette or pre-made vinaigrette of choice
To taste Salt and Pepper

Tomato Ragu
16 oz. San Marzano tomato strips, drained
1 clove Garlic, minced
2 fl. oz. Olive oil
2 Tbls. Basil, fresh chiffonade
2 Tbls. Parsley, chopped
1 Tbls. Oregano, fresh chopped or 1 pinch dried
To taste Salt and pepper

2 oz. Parmesan Cheese, shaved

Method:
1. Cut the salmon into 6-ounce portions.
2. Prepare the marinade with above ingredients.  Lightly marinate the fish for about 45 minutes.  Grill the fish to the desired doneness.
3. Prepare the watercress salad:  Combine all items together and add the vinaigrette.  Season with salt and pepper.
4. To make the ragu, heat the olive oil in sauce pan on the stove.
5. Add the garlic, cook until just golden, then add the tomatoes.
6. Simmer to reduce for about five minutes adding the herbs at the end.
7. Season to taste with salt and pepper.
8. To serve, arrange the fish on a bed of San Marzano tomato ragu.  Top with the watercress salad and finish with shaved Parmesan.

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