Grilled Chinook Salmon & Seafood Ragout
Our Grilled Chinook Salmon Seafood Ragout features a grilled salmon fillet atop a tomato-based ragout with mushrooms, bell peppers, red onion, leeks, and shrimp, enhanced by Custom Culinary Gold Label Lobster Base, and garnished with fresh thyme. A vibrant and flavorful addition to your menu.
Ingreadient
| 1 oz. | Olive Oil |
| 2 oz. | Red Onions, Medium Diced |
| 1 oz. | Leeks, White Only, Sliced Thin |
| 2 oz. | Green or Yellow Bell Peppers, Medium Diced |
| 2 oz. | Chanterelle, Morel, Shiitake Mushrooms, Sliced (Any Assortment May be Used) |
| 1 tsp. | Garlic, Fresh, Minced |
| 1 lb. | Salmon steaks, boneless skinless |
| 1 lb. | Shrimp, Medium Diced |
| 2 cups | Water |
| 2 oz. | Custom Culinary® Gold Label Lobster Base |
| 2 cups | Tomatoes, Canned, Diced in Juice |
| 1/16 tsp. | White Pepper, Ground |
| 1 cup | Water |
| 1/4 cups | Cornstarch |
| 1 Tbsp. | Thyme, Fresh, Chopped |
Direction
- In a large sauté pan over medium high heat, heat olive oil and sauté leeks, onions and peppers, until onions are translucent. Add mushrooms and garlic, sauté 1-2 minutes.
- Add seafood and sauté 1-2 minutes.
- Add 2 cups water, Gold Label Lobster Base, Tomatoes and white pepper. Heat to a boil, reduce heat and simmer 1-2 minutes.
- In a separate bowl, blend 1 cup water and cornstarch into a slurry using a wire whip. Add to seafood mixture, stirring constantly. Heat to boiling and cook 1 minute. To finish blend in fresh thyme
- Season salmon with salt and pepper and grilled to desired doneness.
- Plate salmon and topped with ragout
