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Seared Salmon with Spring Root Vegetables and Brussels Sprouts


Thursday, January 01, 2004
American Entree
2-7oz portions of Atlantic Salmon Cut in half
Salt and pepper to coat fish
Olive oil for Sautéing

For the Vegetables:

6 baby radishes
2 small beets
Red wine to cover beets
6 yellow tear drop tomatoes
8 brussel sprouts
6 oyster mushrooms
¼ Cup fish or vegetable stock
½ Cup heavy Cream
1 Bunch Watercress
Poach beets in red wine in a small saucepot until fork tender and sweet. Blanch radishes for three minutes and shock them in cold water and set aside. Reduce red wine until it becomes a syrup.

Saute Fish in Hot pan. Remove and let fish rest somewhere warm. Add all vegetables except beets, and Saute. When sprouts are tender and mushrooms are cooked through, deglaze with fish stock. Add Cream and reduce by half. Add Fish back and stir to coat the Salmon. Then arrange onto a plate and drizzle beet sauce around plate.
Nutrition Facts:
The Polo Grill
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