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Chef's Table | Chef's Profile | Grilled Salmon with Nasturtium Butter and Roasted Red Potatoes


Grilled Salmon with Nasturtium Butter and Roasted Red Potatoes
Servings: 4  

Grilled Salmon  

Nasturtiums are brightly colored edible flowers with leaves that have visible veins that radiate outward. The flowers add a subtle but spicy, peppery flavor to the butter in Kevin Gregg's recipe. This dish is a great example of his "one star" philosophy. Try adding steamed carrots and snow peas or string beans to this entree.




15 nasturtiums, washed and thinly sliced
2 shallots, minced
2 cloves garlic, minced
1/4 cup white wine
2 tablespoons chives
1/2 pound butter, softened
  Salt and pepper
2 pounds small red potatoes, skins on, quartered
1 medium red onion, sliced
1 bulb fennel, thinly sliced
1/4 cup olive oil
  Salt and pepper
4 (6-ounce) salmon filets
2 tablespoons olive oil
  Salt and pepper
  Garnish options: pansies, chives, dill, nasturtiums


Preheat oven to 350°.

Place the nasturtiums in a medium bowl and set aside. In a small saucepan coated with, DuPont SilverStone® non-stick, sauté the shallots, garlic, wine, and chives, until reduced by 3/4. Remove from the heat and let cool. Meanwhile, whip the butter in with the nasturtiums and season with salt and pepper to taste. Store in the refrigerator.

To make the potatoes, place all of the ingredients into a bowl and toss to coat well. Place in a medium baking pan coated with DuPont SilverStone® non-stick, and bake in the oven for 35 to 40 minutes or until lightly browned.

Meanwhile, prepare the salmon. Brush the salmon filets with olive oil and season with salt and pepper. Grill just after the potatoes are done, about 4 minutes per side.

To serve, place the potatoes around a warm plate. Place the salmon in the middle, and spread some butter on top of the fish. Garnish as desired.


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