The Dish: Salmon & Vegetable Bake at Finz

Tonight, Frances joins chef Serie Keezer of Finz in Salem for a spectacular salmon recipe to feed four for under $20.10. It’s in The Dish!

The Restaurant: Finz Seafood & Grill

The Chef: Serie Keezer

The Dish: Salmon & Vegetable Bake

Recipe: Atlantic Salmon, Amaretto Butternut Risotto and Roasted Asparagus finished with Spiced Pumpkin Seeds, Buerre Blanc and Vermont Maple drizzle

Sweet Potato Mashed

3 medium sized sweet potatoes

3 oz butter

1/4 teaspoon black butter

3/4 teaspoon salt

Peel, boil and strain potatoes. Add butter, salt, pepper and mix or whip

Buerre Blanc Sauce

2 cups white wine Chardonnay (Chardonnay is suggested only)

1/2 cup sliced shallots

8 tablespoons butter diced

1/2 cup heavy cream

Pinch of salt and pepper

In a heated pan add wine and shallots and reduce liquid by 3/4. Add cream and bring to a boil. Remove from heat and whisk in butter until melted. Strain sauce into serving bowl to remove shallots and add salt, pepper.

Spiced Pumpkin Seed

1 cup pumpkin seed

1 tablespoon butter

1 teaspoon brown sugar

1 teaspoon cinnamon

*Pre-heat oven to 350 degrees.

Melt butter in pan on stove top and add all remaining ingredients. Toss until coated. Place on sheet pan and roast at 350 degrees for 5 minutes.

Atlantic Salmon

4 - 4oz portions

Add 1 tablespoon oil to large oven safe pan. Heat oil until pan is hot and place salmon flesh side down until golden brown. Flip salmon and place in oven at 350 degrees for approximately 4 minutes. (Longer for firmer fish). Add blanched asparagus* to salmon pan and continue to cook for one minute.

*While preparing fish, boil pot of water sufficient for 16 stalks of asparagus. When salmon is almost cooked, blanch asparagus.

Assembly

4 dinner sized plates

Spoon sweet potato in equal portions on plates, place asparagus on the risotto, add salmon, ladle butter sauce over salmon and risotto, top with a sprinkling of pumpkin seeds and then drizzle with Vermont maple syrup.

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