- 4 ServingsServings
- 2-1/2 lb. Alaskan salmon, cut into 12 medallions (3 ounces each)
- 1 c. semolina flour
- Salt and pepper
- 3 oz. (6 tablespoons) extra virgin olive oil
- Raisin Ratatouille
- 4 oz. fresh spinach leaves
- 1 c. diced zucchini
- 1 c. diced tomatoes
- 1/2 c. white wine
- 1/3 cup tomato juice
- 1/2 c. California natural raisins
- 1/2 c. California golden raisins 1 tsp. minced fresh basil
- 1 oz. (2 tablespoons) extra virgin olive oil
- 6 slc. baby Swiss cheese 1/3 cup toasted pine nuts
1 Lightly season salmon with salt and pepper.
2 Dredge in semolina flour. In a hot, dry skillet heated almost to smoking, add 3 ounces olive oil and quickly sear salmon, 20 to 30 seconds on each side.
3 Place in oven at 400°F and cook 4 to 6 minutes or until done. Remove from skillet; set aside.
4 Reheat pan and cook spinach quickly for only about 15 to 20 seconds, reserve.
5 In a hot skillet, heat remaining oil. Add zucchini and sauté 2 minutes. Stir in tomatoes, wine, tomato juice and raisins; simmer 5 minutes. Remove from heat and add basil.
6 To serve, ladle 4 ounces of the Raisin Ratatouille onto each individual plate.
7 Divide spinach into 6 equal portions and place one at the center of each plate.
8 Arrange 1 piece of salmon on top of spinach and place a half slice of Swiss cheese on top of fish. Place another piece of salmon on top of cheese and top with the remaining slices of Swiss cheese. Sprinkle pine nuts over all.
Source: Chef Michael Jackson and California Raisin Marketing Board