ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients:

4 each Salmon fillets, 5 - 6 oz., each
1/4 cup Chef Larry's Asian spice (recipe follows)
1 tbsp. Cooking oil
as needed Chef Larry's Caramelized Red Onion (recipe follows)
as needed Chef Larry's Scallion and Roasted Red Pepper Oils (recipes follow)
as needed Cooking oil
to garnish Whole and minced chives
to garnish Enoki ( Japanese) mushrooms
to garnisg Endive leaves

Ingredients For Roasted Vegetable Salad:

1 3/4 cups Roasted vegetables: zucchini slices, yellow squash slices, eggplant slices,
carrot slices, Portobella mushrooms stems removed, red, green and yellow bell pepper pieces,
Bermuda onion slices and asparagus seasoned with salt and fresh ground black pepper and olive oil
roasted for 45 minutes at 375 degrees F. Cooled and diced
1/4 cup Red or yellow tomato, diced
1 tsp. Dijon mustard
2/3 tsp. Balsamic vinegar
2 tsp. Olive oil
1/2 tsp. Chives, minced
6 each Fresh basil leaves, minced
1/2 tsp. Fresh parsley, chopped
to season Salt
to season Fresh ground black pepper

Method:
Prepare Chef Larry's Caramelized Red Onions, Asian Spice, Scallion and Roasted Red Pepper Oils per recipes, reserve. Prepare Chef Larry's Roasted Vegetable Salad by placing roasted vegetables, diced tomato, Dijon mustard, vinegar, olive oil and herbs in a bowl. Season with salt and fresh ground black pepper. Mix well and reserve. Heat a cast iron skillet or saute pan over medium heat. Lightly dredge salmon fillets in Chef Larry's Asian Spice. Add a small amount of cooking oil to pan. Add seasoned salmon fillets to pan and sear on both sides until cooked.. Portion roasted vegetable salad onto serving plates. Place cooked salmon fillet over vegetable salad and top with a dollop of Caramelized Red Onion. Garnish with chives, endive leaves and Enoki mushrooms. Drizzle with Scallion and Roasted Red pepper Oils and serve.

Makes 4 servings

Caramelized Red Onion

Ingredients:

1 oz. Butter
2 cups Red onion, sliced
1/2 tsp. Garlic, minced
2 each Bay leaves
3 ozs. Burgundy or red wine
1/3 cup Red wine vinegar
1/3 cup Sugar
1 1/2 cups Chicken stock or vegetable stock, unsalted
1/8 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method:
Melt butter in saucepan, Add red onion, garlic and bay leaves, sauté over medium heat until onions become translucent. Deglaze with Merlot, reduce by 2/3. Add red wine vinegar, sugar and chicken stock. Bring to a simmer and reduce heat. Simmer over low heat until any liquid remaining is syrupy and thick (approximately 20 -30 minutes) remove and cool. Use as an accompaniment for grilled fish, meat and poultry.

Makes 1 cup

Chef Larry's Asian Spice

Ingredients:

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Chef Larry's Roasted Red Pepper Oil

Ingredients:

1/2 cup Roasted red bell pepper puree
3 each Garlic cloves
1/2 cup Olive oil
1 tsp. Rice Wine Vinegar or lemon juice
1 tsp. Lemon juice, fresh
to taste Salt
to taste Fresh ground black pepper

Method:
Combine ingredients in a blender or food processor. Puree until smooth. Season with salt and pepper, refrigerate until use.

Makes 1 cup

Chef Larry's Scallion Oil

Ingredients:

2/3 cup Scallions, rough chopped
1/4 cup (packed) Fresh parsley, steme removed
1 tsp. Garlic, minced
pinch Red chili flakes
2/3 cup Olive oil
to season Salt
to season Fresh ground black pepper

Method:
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup