Salmon & Shrimp A La Christophe

Salmon & Shrimp A La Christophe

Posted by Christophe on Mar 26th 2021

Ingredients

Salmon
1-2 lbs. Salmon fillet, cut into 4-6 equal portions
1 teaspoon salt
1/4 teaspoon pepper
Extra Virgin Olive Oil

Shrimp
1/2lbs shrimp uncooked
1 teaspoon salt
1/4 teaspoon pepper
Yuzu Juice 3.5oz
Extra Virgin Olive Oil

Greens
2 Spring Onions
1 Baby Bok Chuy
1 Jicama
2 Medium Shallots
Oyster Mushroom's 3.5oz
Heirloom Mini Tomatoes 24oz
Extra Virgin Olive Oil
Blueberry Vinegar
Ponzu Sauce
Extra Virgin Olive Oil
 
Couscous
Tri-Color Israeli Couscous
1 teaspoon salt
1/4 teaspoon pepper
Extra Virgin Olive Oil
Moroccan Lemon Preserve
Sicilian Lemon Balsamic Vinegar

Directions

1) Place whole shrimp into bowl, season with Yuzu Juice. Add salt and pepper, toss. Add olive oil. Marinate for 10 minutes.

2) Season salmon fillets with salt and pepper, Marinate for 10 minutes.

3) Slice spring onions, set aside. Remove stems from oyster mushrooms, keeping caps whole. Peel shallots, cut in half and slice. Slice tomatoes in half, slice bok chuy into two halves. Julienne cut jicama, add olive oil, salt and pepper, add Yuzu juice, set aside to marinate.

4) Sauté on medium heat, add olive oil, place bok chuy face down in pan. add spring onions, add additional olive oil. Let lightly simmer for 5 minutes.

5) In second sauté pan, on medium heat, place olive oil, add shallots and mushrooms, season with salt and pepper, add 1 1/2 tablespoon Yuzu juice. Let lightly simmer for 5 minutes.

6) Add tomatoes to mushroom and shallots and toss/mix. add lime zest to bok chuy.

7) Boil 4 cups of water, add olive oil, and couscous. Stir immediately. Let boil, uncovered, for 5 minutes.

8) Strain couscous, season with oil, add salt and pepper. Add 2 tablespoons of Moroccan lemon preserve, stir evenly. Add Sicilian lemon balsamic vinegar. Let simmer on low heat.

9) Sauté seasoned shrimp, by adding olive oil to pan and cook until shrimp reaches at least 145 degrees F.

10) Sauté seasoned salmon, by adding olive oil to pan and cook until salmon reaches at least 145 degrees F.

11) When plating lighting drizzle Blueberry Vinegar and Ponzu Sauce around plate for added flavor and color.