Ingredients | Amounts |
Red beet (medium) | 2 ea. |
Chicken stock | 1 pt. |
Salmon fillet | 16 oz. |
Watercress | 3 cups |
Porcini mushroom dust | 1 tsp. |
Sea salt and black pepper | To Taste |
Sherry vinegar | 2 tsp. |
Method
- Peel and dice beets into half inch cubes.
- Blanch in chicken stock until tender
- Remove beets from the stock and cool at room temperature.
- Place the beet juice back on the heat and reduce by half and season to taste with S&P.
- Cut salmon into 4-4 ounce fillets and dust with porcini powder, salt and pepper.
- Pan sear in non stick pan for 3 minutes on each side.
- Place the diced beets back in the beet jus to heat and ladle into large soup bowl and top with the seared salmon.
- Lightly toss watercress in sherry vinegar and seasoning.
- Place on side of salmon as a garnish.
More Info
ClubCorp Unveils Healthy Dining Options Menu | View photo gallery of menu items here
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