On the Line: David Man of Palm Terrace and Lounge, Part Three

By the time you read this, Palm Terrace has likely already updated its breakfast menu with chicken & waffles: a breast marinated in buttermilk, covered in crispy rice cereal, then deep-fried and served with rosemary-infused maple syrup and maple butter. (Did you hear your arteries clogging, too?)

This seasonal entrée has three major components, but they come together quite nicely for a pair of seafood-lovers. Swing by your local farmers' market for your fresh vegetables and notice the difference.

Read our interview with David Man of Palm Terrace and Lounge, Part Two.
And now on to Part Three. . .

Salmon Filet With Spring Succotash and Sauce Vierge

Serves 2

(Note: Prepare your favorite rice or preferred grain or mashed potatoes to be plated with the following recipe.)

Salmon ingredients:

2 teaspoons butter
2 6-ounce salmon filets, skin removed*
6 ounces any California sparkling wine
1 teaspoon shallot, minced
1 teaspoon mixed fresh herbs (parsley, tarragon, thyme, rosemary), minced
Salt and pepper to taste
* Use wild salmon when in season, or substitute with eco-friendly, sustainable, farm-raised salmon.

Salmon instructions:

Preheat oven to 400 degrees Fahrenheit. Coat the bottom of a sauté pan with the butter.

Season the salmon filets with salt and pepper and place in the pan. Pour the wine to cover.

Add in minced shallot and half of the mixed herbs. Reserve the rest of the herbs for the succotash and sauce (see below).

Cover with a small piece of parchment paper and place the pan in the oven. Cook for approximately 6 minutes for a medium filet (adjust cooking time as needed for desired temperature).

Spring succotash ingredients:

1 teaspoon butter
2 tablespoons fresh corn kernels
1 tablespoon fresh English peas, removed from the pods
1 tablespoon fresh fava beans, removed from the pods
1/4 teaspoon mixed fresh herbs, minced (reserved from salmon above)
Salt and pepper to taste

Spring succotash directions:

In a sauté pan, heat the butter and sauté the vegetables for 3 minutes.

Season with salt and pepper. Sprinkle with the mixed herbs.

Sauce Vierge ingredients:

1 tablespoon poaching liquid  (use liquid that was used to cook the salmon)
1 tablespoon extra-virgin olive oil, preferably from California
1 teaspoon tomato, small dice
1/4 teaspoon mixed fresh herbs, minced (reserved from salmon above)
1/2 teaspoon fresh-squeezed lemon juice
Salt and pepper to taste

Sauce Vierge instructions:

In a sauce pan, reduce the poaching liquid by half and remove from heat.

Add the oil, herbs, tomatoes and a few drops of fresh lemon juice, and then season to taste.

To plate:

Place a large dollop of rice, other grain or mashed potatoes in the center of the plate. Place the salmon atop the starch, then spoon the succotash over the filet. Drizzle the sauce over the tower and bon appetit!

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

Leave a Reply

Your email address will not be published. Required fields are marked *