KANSAS CITY, Mo. -- The seventh annual Restaurant Week is coming to a close. 37 Steak is one of the many restaurants who participated in the event, which benefites the Children's Center for the Visually Impaired, Boys Grow and Cultivate KC. Executive chef Robert Cantu revealed how to make one of the restaurant's signature items, seared Faroe Island salmon with edamame and lemon thyme vinaigrette.
Seared Faroe Island salmon with edamame and lemon thyme vinaigrette
• 1ea 8oz Faroe Island Salmon Fillet (Or whatever is freshest available)
• 1ea Garlic Clove (minced)
• ½ Cup Fresh Shelled Edamame
• 1ea Red Bell Pepper (Small Diced)
• 1 Tbsp. Butter
• 1ea Lemon (Juiced)
• 3 Tbsp. Extra Virgin Olive Oil
• 1ea Sprig of fresh thyme (minced)
• ¼ Tsp. Sugar
• T.T. Salt
• T.T Fresh Ground Black Pepper
• 2 Tbsp. Vegetable or Canola Oil
• 2 Tbsp. White Wine
- Heat the canola/vegetable oil in a flat bottomed sauté pan until it just starts to smoke.
- Dry the salmon fillet with paper towels and season with salt and pepper.
- Add the Salmon fillet to the pan flesh side down and cook until golden brown. Once the Fillet is browned on one side flip the fish with a fish spatula and cook to your desired temperature.
- Once the salmon is done remove it from the pan and let it rest somewhere warm.
- Using the same sauté pan add the butter edamame, bell pepper, then garlic, and cook until tender.
- Using a slotted spoon plate the vegetables and then top with the salmon.
- Deglaze the pan with white wine to pull up the fond at the bottom of the pan.
- Add the lemon juice, thyme, sugar, salt, pepper, and olive oil and immediately pour the sauce over the fish.
- Garnish how you please.