IMPRESS YOUR DATE! | Blackened Salmon & White Wine Sauce | EASY RECIPE | MOORE APPROVED

By Brian Lemay 1 comment


in this episode I show you how to blanch some asparagus make a creamy goat cheese polenta set a pan on fire I make a weird face and I also plate up this delicious blackened salmon welcome back to moore approved I’m James and today I’m showing you how to make a blackened salmon in a white wine cream sauce served over top of a creamy goat cheese polenta and with a side of jumbo asparagus let’s get started to make great asparagus you’re going to want to take in blanch and shock them first all you need is a pan of boiling salted water the asparagus obviously and then an ice bath to stop the cooking process in our water is up to a boil let’s go ahead and get started it’s been about a minute I’m going to go ahead and pull this out of here and drop into my ice bath we’re going to let this cool down and get started on our polenta for the goat cheese polenta you’re going to want half a cup of polenta which is basically just yellow cornmeal that is not instant rise as well as 1 cup of water 1 cup of heavy cream 1/2 a teaspoon of chicken base a dash of wine a quarter of a teaspoon of Italian seasonings and a quarter of a teaspoon of salt then this is up at a nice rolling boil so you’re going to want to take a whisk whisk that around and then slowly funnel in the cornmeal because you don’t want to have any clumps in this so it’s starting to come together nicely and I’m just going to go ahead and start turning that temperature down keep it from spitting all over the kitchen or wherever you may be cooking it and I’m going to go ahead and turn off the heat and put the lid on it I’m going to use half of this little pack of goat cheese just add that right in there and I will just take a spatula divide through that goat cheese and then start stirring it in at this point you can put it on a low heat and then stir it consistently for two to three minutes and you’ll be in pretty good shape I’m going to set this off to the side to keep warm and we’ll get started on our salmon when it comes to salmon I always recommend fresh frozen salmon can tend to be fishy and it really has lost all the semblance of the original dish if you’ve ever had salmon that was from frozen before at home you’re like oh that was terrible it tastes nothing like this fresh salmon makes all the difference in the world to get started with this particular portion of it I’m just actually going to be using chef Paul purdhommes blackened redfish magic this is a great blackened seasoning I use this in pretty much everything and you want to be pretty generous with this so we’re going to start with the non-skin side I’m going to go ahead and season this up we’re going to preheat our pan put a little bit of oil in there and then we’re going to put the non skin side down into the pan and then season the skin side of it this is going to be our presentation side so this will be facing up when we put it on the plate you always want to start with that side first let’s go ahead and put in our seasoned salmon all right and we’re just going to go ahead put some seasoning on the backside of this this is the skin side this will be down on the plate just going to pack that in gently and we don’t want it to burn so we’re just going to turn down the heat a little tiny bit we want to hear that but we don’t want it to start burning on that side it’s been about two minutes I’m going to go ahead and lift this up and take a look at that side I’m happy with that consistency we’re going to go ahead and flip that over turn down the heat a little bit and I’m going to set the lid back on the pan and we’re going to get started on our sauce alright our salmon is about half cooked at this point I’m going to go ahead and get started on the sauce for this and then it’s going to finish cooking inside the sauce we’re going to want to first start by deglazing this with a little bit of white wine remove it from the fire and you can add in your wine as you can see and that is the reason why you do not add any sort of alcohol into a pan that is very hot while it’s still over a flame because if you do that it can actually go up into the bottle blow the back off and you basically have a fire storm on your hands next thing we’re going to do is I have about three ounces of a chicken stock you could also use like a lobster base or like a clam stock clam juice something along those lines to give it a slightly different flavor I’m opting to go with the chicken stock now we’re going to let this cook and then reduce it down by about half and after it is reduced down by half we’re going to go ahead and put our heavy cream in and then we’re going to take and squeeze a little bit of fresh lemon juice on that season it up with a little bit of salt and then some fresh ground black pepper all right this is reduced down by about half I’m going to go ahead and add in four ounces of heavy cream and we’ll give that a nice shake and then we’re going to go ahead and add just a little dollop of lemon juice in here you don’t need too much if you put too much in here it might curdle the heavy cream so we’re just getting a little bit of a flavor because we also have some acidity from our white wine as well there we are and we’re going to toss in just a tiny little pinch of salt and I’m going to use some fresh ground tellicherry peppercorns you could also use white pepper for this is well alright I’m happy with the way this is so far I’m going to go ahead and put the lid back on top of this we’re going to go ahead and finish off our asparagus real quick and then start plating it I’m going to go ahead and add in a little bit of olive oil as well as a little tiny bit of butter about a tablespoon and while that’s melting down we’re going to go ahead and put in our asparagus we’re gonna take add some fresh ground pepper a dab of salt some fresh-squeezed lemon juice you want to be pretty generous with the lemon juice of this phase and just give it a little bit of a spin there we’re going to go head and turn down the heat and the benefit of the blanching and shocking that we did earlier is all we have to do is make these warm now so pretty much in a minute or less your asparagus are ready to put on the plate so we’re going to go ahead and do that at the very end I always like to adjust the seasoning so I’m going to add some of this blackened seasoning into that sauce and I’m going to put another squeeze of lemon juice in here and we are going to add about a tablespoon of butter into this or half a tablespoon of butter your choice this is going to give it a nice gloss and a sheen so we’re just going to mount this with butter here stir it in slowly and that will also help to thicken the sauce a little bit as well so we’ll move all this out of the way and then put the salmon on the plate and we’ll be done we’re just going to go ahead and gently slide our salmon and we’re going to take some of our sauce here just drizzle it on over and that’s all she wrote blackened salmon with a white wine cream sauce over goat cheese polenta and sauteed asparagus and that wraps up this episode thanks for watching moore approved i’m james til next time see you then

1 Comment

captaincrunch72

Oct 10, 2019, 11:09 am Reply

skin side with no skin..ololol wtf ? bacon grease on that asparagus would be neat.. just sayin

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