Marleys Island Grille’s Horseradish Crusted Salmon
Horseradish Crust:
1 cup daikon root, shredded
1 cup prepared horseradish
1/2 cup mayonnaise
1/2 cup panko bread crumbs
2 Tbsp. parsley, chopped
Salt and pepper to taste
Method:
Combine daikon, horseradish and mayonnaise and mix into paste. Add in panko to help bind together, season with salt, pepper and parsley and refrigerate to use later.
Red Onion Marmalade:
6 red onions, julienne
1 cup red wine vinegar
1 cup sugar
1 cup light corn syrup
a tsp. cracked black pepper
1/2 tsp. salt
Method:
Add onions, vinegar and sugar into a cold pot and bring to a simmer. Once simmering, reduce by half, add in corn syrup and reduce again by half. You should have a deep red, thick marmalade. Add black pepper and salt, remove from heat and cool to room temperature.
Stone Ground Grits:
4 cups chicken stock
2 cups yellow stone ground grits
1 cup cheddar cheese, shredded
1 cup heavy cream
Method:
Bring stock to boil, whisk in grits and continue to stir until cooked (15 minutes). Add cheddar cheese, remove from heat and thin with heavy cream.
Wilted Spinach:
1 Tbsp. olive oil
8 cups spinach, washed and stemmed
Salt and pepper to taste
Method:
Heat oil in skillet, add spinach, salt and pepper to taste. Remove from heat and toss to wilt rest of spinach.
Fresh Salmon:
4, 8 oz. portions fresh salmon fillet, cleaned, skinned and pin bone removed
Method:
Generously rub salmon with crust. Heat skillet to a medium-high heat. Sear with crust side down, until crust is firm and golden brown. Flip fish and reduce heat to medium, continue to cook until salmon is medium rare. Let rest as you set your plates. First, place grits in the center of the plate, then wilted spinach to one side. Place your salmon across the grits and part of spinach, spoon marmalade over salmon and serve.
Courtesy of Brad Blake, Executive Chef