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Salmon and Stone Fruit

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

  1. Blend in the vita prep 3 and season.

Salmon

METHOD

  1. Sear and baste.

Candied Stone Fruit

METHOD

  1. Quarter the fruit and add sugar as a coating.
  2. Torch until becomes caramel like.