Request from a single guy looking to impress a lady

Is it this one, Traca? Rec: Party Salmon Plate

I also have Canyon Ranch Cooks but it doesn't have a party salmon recipe within. Hope this is the recipe...it sounds tasty and super easy.

Party Salmon Plate

Marinade:
1/2 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1/4 cup water
1 tsp dark sesame oil
1 tbsp chopped fresh ginger
1/4 cup cilantro leaves
1 tbsp fresh lime juice
1 tbsp hoisin sauce, optional

1 lb salmon fillets, skin removed
1/2 cup chopped scallions, for garnish
lime slices and cilantro sprigs, for garnish

Combine all the marinade ingredients in the blender and blend on high speed for 2 minutes. Set aside.

Cut the salmon into 4 thin slices. Place the slices between pieces of plastic wrap and pound them paper thin. Arrange the slices on 4 ovenproof serving plates and spoon a small amount of the marinade over the top of each portion. Allow to stand for 15 minutes.

Meanwhile, heat the broiler. Place each plate of salmon under the broiler for 1 minute.

To serve, garnish each plate with chopped scallions, slices of lime, and sprigs of cilantro. Serve the remaining marinade on the side to use as a sauce.

Makes 4 servings

Source: Canyon Ranch Cooking, Jeanne Jones

Book notes:
This tasty low-fat marinade was created by Chef Joe D. Cochran, Jr., while he was the visiting chef at Canyon Ranch in the Berkshires.

The recipe makes about 1 cup of the marinade, which is more than you need for the salmon, but it keeps well in the refrigerator and is great to have on hand. It is not only good for all types of fish and shellfish, but it is excellent for marinating chicken and meat as well. It even makes a terrific salad dressing.

I call it a “party” salmon because it is ideal for entertaining. You can prepare the salmon in the morning, cover it with plastic wrap, and refrigerate it. When it’s time to cook it, all you have to do is spoon a little of the marinade on each plate and put it under a broiler for 1 minute. This recipe is a good example of how pounding fish very thin can change the perception of the amount. However, if you don’t want to take the time to pound the salmon, you can cut the fillets into 4-oz pieces and simply cook it a little longer.

 
Made this dressing today. SWOON! I used cider vinegar and toasted the pecans that go in

the dressing. Literally licking the Cuisinart bowl...and blade. YUM! Thanks Cheez. This is a keeper, for sure.

I'm making it for my clients today and will serve it with a pecan and panko crusted oven baked chicken breast.

 
This is it! So good and super easy. Pat, I do pound it out thin like the recipe says & it's great.

 
Sorry - I forgot to mention toasting the pecans. I ALWAYS do that, so don't think to mention!

 
Cheezz, made this to top your salad: Oven-Fried Chicken Breasts w/ Pecan Crust

Delish!

Oven-Fried Chicken Breasts with Pecan Crust
from Bon Appetit Y'all

Brining, or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during the cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt as the chicken will be too salty.

Traca's note: the chicken breasts I used were very thick, so I butterflied them and doubled the pecan topping. (No need to double the egg mixture or brining solution.)

1/4 cup coarse salt
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
4 cloves garlic, smashed
2 bay leaves, preferably fresh
4 cups buttermilk
4 to 6 (8-ounce) boneless, skinless chicken breasts (2 - 3 pounds)
1/2 cup fresh breadcrumbs or panko
3/4 finely chopped pecans
2 tablespoons canola oil
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper


Prehead the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.

To make the brine
Combine the salt, sugar, paprika, garlic and bay leaves in a large nonreactive container. Add the buttermilk and stir until the salt is completely dissolved. Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or refrigerate, or the chicken will be too salty.)

To make the coating
Combine the panko and pecans in a shallow dish. Add the oil and toss well to coat. In a second shallow dish, combine the eggs, mustard and thyme. Season both mixtures with pepper.

Prepare
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid. Dip the chicken into the egg mixture, coating both sides. Place the breasts in the crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.

Place the coated breasts on the rack and set on the baking sheet. Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.

 
Perfection! This sounds exactly like my idea of a perfect dinner... will be right over smileys/smile.gif

 
I do have Bon Appetit Y'all and really enjoy it. It was an award-winner last year

She provides great tips that are incredibly useful and recipes range from the simple (Deviled eggs) to the more involved (Boeuf Boruguignonne). Her directions are clear and straightforward and while some recipes are overlapping from other cookbooks, I feel Virginia's versions are the "Best in Class".

I've cooked out of this book intensely this week (private chef gig yesterday) and thought the whole time I was making recipes...1. this book would make a great gift and 2. I wish I would have started my first forrays in the kitchen with a book like this.

 
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