CHEF DAVID BILLINGS / WILD IRIS
4 salmon filets (6 oz each)
Salt and pepper to taste
1 c. cashew pieces
1 c. bread crumbs (other nuts can be used or omitted)
1/2 T Olive oil
Lightly season salmon with salt and pepper, set aside.
Grind cashews and bread crumbs together in food processor till just small pieces of cashew remain. Gently press the flesh side of the salmon into the cashew crust, coating evenly. Do not crust the skin side.
In medium saute pan, heat olive oil over medium high heat. Place salmon into pan, crust side down, cook for approximately 2 minutes till edges are lightly brown. Carefully turn over and finish cooking on non-crusted side till desired temperature.
2 c Arborio rice
1 medium onion
2 c chicken or vegetable stock
2 T Olive or vegetable oil
2 T butter
Heat stock in microwave and set aside. In a medium sauce pan, heat oil and butter. Add onions, stirring till just tender. Add rice and continue stirring for five minutes over medium heat. Rice should begin to stick together but not brown. Add 1/3 of stock and stir. Let cook for 5 minutes or till liquid reaches top of rice level. Add the second 1/3 and repeat until liquid is absorbed. Rice should have just a little crunch left. Turn out into shallow pan to cool. Rice may be prepared up to three days before.
1 peeled butternut squash, diced small
1 1/2 T oil
salt and pepper to taste
1/2 t cinnamon, optional
Toss squash in oil and sprinkle with salt and pepper, add cinnamon if desired. Spread onto cookie sheet and bake for 15 –20 minutes in 350 degree oven till just tender. Cool. This can be made in advance.
Risotto method: Take 3 cups cooked rice and 1 ½ c roasted butternut squash and place into hot saute pan with 1/2 c. Stock or water and salt and pepper. Stir gently till risotto begins to hold form similar to oatmeal. Add small amount cold butter (optional) to increase richness. Spoon onto plate or serving bowl.
Arugula with Blood Orange Chimichurri
1 c. Blood orange juice (regular orange juice may be substituted)
2 cloves peeled garlic
1 peeled shallot
1 sprig parsley
1 sprig cilantro
1 roasted red pepper
salt & pepper to taste
4 c arugula or fresh spinach
Combine ingredients in food processor and pulse till almost smooth.
Gently toss arugula with chimichurri. Place small amount next to risotto or in serving bowl. Chimichurri will keep in refrigerator for up to 5 days
2 c. de-stemmed figs
1/2 c. Brown sugar
1 c. Water
4 oz orange juice
1 T butter
Combine all ingredients except butter in a sauce pan. Bring to a boil and simmer until half of the liquid remains. While still hot, place in blender or food processor and puree till smooth. Add butter and blend until butter is emulsified. Remove and cool. This is spread directly onto plate or can be served in small dish.