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Salmon with Dragon Tongue Bean Salad

Crispy Skin Salmon:

  1. Lay salmon meat down skin up on cutting board
  2. Cut ½ inch deep vertical line in skin all the way down (4 or 5)
  3. Salt and pepper in cuts and season meat as well.
  4. Heat pan med high till pan almost smoke.
  5. Add salmon skin down cook until 2/3 of salmon is cook look at side of fish to tell.
  6. Once its cook 2/3 on skin side flip and finish on the meat side about 1 or 2 minutes.
  7. Flip back in back and let rest off heat to plate.

Labor day dragon tongue bean salad:

  1. Blanch Dragon tongue Bean (Spring Creek Farm)
  2. Get medium pot of water boil with one lemon.
  3. Once boil drop bean and cook for 1 minute.
  4. Put in ice bath.

Blister Local Cherry Tomato:

  1. Hot pan about to smoke and tomato.
  2. Season salt and pepper.

Black Garlic Oil:

  1. One glove of black garlic minced up
  2. 1 cup olive shake it like it hot till mixed well

5 min Poached Egg:

  1. Fill pot with water enough to cover egg.
  2. Bring to boil Add 2 tablespoon of baking soda Put egg in a set time for 5:45 min on the dot.
  3. Remove egg and chill in an ice bath.
  4. Peel when ready to serve and reheat in boil water for 30 seconds

Directions:

  1. Mix bean and tomato tossed in black garlic oil and season.
  2. Put egg on top.
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