Crispy seared salmon with stone fruit puree and candied stone fruit.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.
Stone Fruit Puree
INGREDIENTS
- 5-6 ea. Variety of stone fruit (peaches, nectarines, etc.)
- 1 tbsp. Tandoori powder
- 1 tsp. White balsamic vinegar
- Season to taste
METHOD
- Blend in the vita prep 3 and season.
Salmon
METHOD
- Sear and baste.
Candied Stone Fruit
METHOD
- Quarter the fruit and add sugar as a coating.
- Torch until becomes caramel like.
