33. HONEY MAPLE-GLAZED CRISPY ATLANTIC SALMON with PORTOBELLO MUSHROOM-BACON-SPINACH HASH

GLAZE
equal parts honey and maple syrup
red pepper flakes to taste

SAUCE
1 cup mayonnaise
1/4 cup Guinness stout
2 tablespoons stone-ground mustard
salt and pepper to taste

HASH
2 medium all-purpose potatoes, peeled, medium dice
2 Portobello mushrooms
2 tablespoons diced raw bacon
1/3 cup baby spinach
oil for sauté
salt and pepper to taste

SALMON
2 6-ounce pieces Atlantic salmon
1/4 cup flour
2 eggs, beaten
Rice Krispies – enough to coat salmon pieces evenly
salt and pepper

GLAZE: Combine honey, maple syrup and red pepper flakes. Store in plastic bottle.

SAUCE: Combine mayo, Guinness and mustard; whisk until combined. Season with salt and pepper. Refrigerate until needed.

HASH: Remove the gills from the Portobello mushrooms. Use a small dry brush to clean (do not rinse).

Dredge mushrooms in balsamic vinaigrette, then bake 4 minutes at 350˚F. Remove the mushrooms and slice them into 1/4-inch strips. Set aside.

Place a sauté pan over high heat, add enough oil to cover bottom of the pan. Add potatoes and sauté until golden brown.

Add diced bacon to the potatoes and place pan in 350˚F oven until cooked through (about 10 to 12 minutes).

Toss the mushrooms slices with the potatoes. Place the potato/mushroom mixture on stove and cook over medium heat until mushroom is hot.

Add spinach to the potatoes; cook until wilted

Season to taste with salt and pepper.

Tip: Put the hash in the oven before preparing the salmon – then both will be ready at the same time.

SALMON: Season salmon with salt and pepper, then dredge with flour.

Dip the dredged salmon into the beaten eggs, then place the salmon into a small bowl or plate of whole Rice Krispies. Coat evenly.

Heat a sauté pan over medium heat. Place the crusted salmon in pan and sauté about 2 minutes each side or until golden brown.

Place the pan in 350˚F oven 5 to 7 minutes.

When the salmon is well heated, remove pan from oven and spoon a generous amount of glaze over salmon. Return the pan to the oven for 2 minutes.


courtesy of: Chefs Janine and Todd Gray, The Inn at Osborne Hill, 150 Osborne Hill Road, Fishkill, New York, (845) 897-3055. Reprinted From: “A winning recipe,” The Valley Table, March-May 2003. page 36