TRUE NORTH SALMON WITH SMOKED TEA, BLACK TRUFFLE RISOTTO AND LEMON OLIVE OIL EMULSION 

(SERVES 4)

MARINATE THE SALMON:

In a mortar and pestle or a food processor combine the lapsang souchong tea, salt and the sugar. Process the mix until you have a powder. Season the fish on both sides with the seasoned tea powder lightly and evenly.  Wrap the fish tightly in plastic and refrigerate for 2-4 hours to allow the flavors to penetrate the fish and lightly cure the flesh.

4 Cups Mushroom Stock

¼ Cup Olive Oil

1/3 Cup Minced Shallots

2 Tbs. Minced Garlic

1 Cup Arborio Rice

3 Cups Sliced White Mushrooms

3-4 Sprigs Fresh Thyme

¼ Cup Chopped Black Truffle

1 Cup Dry White Wine

¼ Cup Unsalted Truffle Butter

1 Pound Shrimp, Shelled and Cut into Bite Size Pieces

½ Cup Chopped Fresh parsley

PROCEDURE FOR PREPARING THE RISOTTO:

In a small sauce pot bring the mushroom stock to a gentle simmer. In a separate medium sized stainless pot add the olive oil over medium heat.  Add the onions and garlic and cook until translucent. Add the rice and stir for two minutes, with a wooden spoon, to allow the rice to toast in the oil. Stir in the sliced mushrooms, chopped black truffles and the thyme leaves. Add the white wine and continue stirring until the liquid is absorbed. Season with salt and pepper. Add the mushroom stock, 1 cup at a time, allowing the rice to absorb the liquid each time before adding the next cup. Continue adding the stock until the risotto mixture is creamy and the rice still has a slight bite. Fold in the remaining 2 Tbsp of truffle butter, the shrimp and the chopped parsley.  Serve right away surrounded with a small ribbon of lemon, olive oil emulsion and the salmon on top.

LEMON & SALUTE SANTE GRAPESEED OIL EMULSION:

1/2 cup clam broth

3 shallots sliced

1/8 cup fresh lemon juice

1 cup Salute Sante Grapeseed Oil

In a small stainless pot, bring the clam broth and the shallots to a gentle simmer. Slowly cook until shallots are soft and tender. When shallots are tender, blend until smooth in a blender. Pour this mixture into a mixing bowl and then whisk in by hand the olive oil till the mixture reaches the consistency of a vinaigrette. Taste and season with lemon juice, salt and pepper. Keep warm. 

COOK THE SALMON:

¼ Cup Olive Oil

4 Tbs. Unsalted Butter

4 Marinate Fillets of Salmon

Heat a 12-inch skillet over medium-high heat. Have a big spoon ready next to the stove as well as a few layers of paper towels.  When the pan’s good and hot, add the olive oil.  When the oil is smoking hot add the fish, putting it in the far side of the pan, leaving space in the part nearest you.  Turn the heat down to medium. After about 1 minute, add the 4 tablespoons butter to the skillet.  As the butter melts, tilt and pull the skillet toward you and start basting the fish, using that big spoon to pour the bubbling butter over the fish.  You’re pulling the skillet toward you so the fish will get the benefit of the heat, even though you have the pan tilted; lower the pan once in awhile as you’re cooking the fish.  As you cook and baste, the butter will brown and its nuttiness will flavor the fish.  As the fish cooks, the flesh will turn milky pink.  After 4-5 minutes, it should feel firm.   Use a spatula to take the fish out of the skillet and set it on the paper towels.  Use another paper towel to blot the salmon.