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Breaking Bread: Grilled Salmon Picata

Aug 01, 2016 08:30AM ● Published by Jason Huddle

Breaking Bread: Grilled Salmon Picata

Cabarrus Magazine is happy to feature CHEF SKYLER BAILES. He WILL BE BRINGING

ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Grilled Salmon Picata

Ingredients:

1/3 cup quartered grape tomatoes

1/2 cup sliced mushrooms

1/3 cup quartered artichoke hearts

1/8 cup capers with juice

2 tsp. minced garlic

1 Tbsp. + 2 tsp. olive oil

1/8 cup julienne fresh basil

Juice of half lemon

1/2 cup white cooking wine

3 oz. heavy cream

3-4 oz. fettuccini pasta

1 oz. shredded parmesan cheese

6-8 oz. piece of fresh salmon (skin off)

Salt and pepper

 

Directions

In a medium-sized pot, bring 2 quarts of water to a boil. Drop in fettuccini and cook for 7 minutes; drain, rinse in cold water and set aside. Preheat grill for 15 minutes on med-high heat (measure out and cut remaining ingredients while you wait). Rub 2 teaspoons olive oil on salmon, season with salt and pepper; place on hot grill for 4 to 5 minutes per side. When salmon is medium-well, pull it off the grill and set it aside. Put 1 tablespoon olive oil in a saute pan over medium-high heat and add all remaining ingredients except fettuccini and parmesan. Bring to a simmer. Add fettuccini and continue to simmer until almost all liquid has been absorbed. Pour pasta onto plate, top with salmon and parmesan. Enjoy!

Photo By: Kimberly Brouillette


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In Print, Food+Drink Union Street Bistro Chef Skyler Bailes Salmon Recipes Salmon Picata
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