Mesquite Maple Salmon

Serves 6

For the waffle:
2 cups    all-purpose flour
1 tbsp.    sugar
1 tbsp.    baking powder
1/2 tsp.    salt
1/2 tsp.    baking soda
2     eggs
2 cups     buttermilk
4 ozs.     melted butter

Procedure:

• Preheat waffle maker. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda, and set aside.
• In a second bowl, beat together the eggs and buttermilk, and stir in the melted butter.
• Stir the wet ingredients into the dry ingredients, until moistened.
• Cook according to your waffle maker instructions.

For the compound pumpkin butter:
1/2 cup    unsalted butter
1/4 cup    pumpkin puree
pinch     nutmeg
pinch     pepper

For the maple chive sauce:
(Make sauce Hollandaise-style.)
3     egg yolks
1/4 cup     water
4 ozs.     clarified butter
1/4 tsp.     salt
2 tbsp.     maple syrup
2 tbsp.    fresh chives, chiffonade
pinch     pepper

For the salmon:
Amt    Ingredient
6     6-oz. King salmon fillets
1 tbsp.     sea salt
2 tsp.    chili powder
1 tsp.     black pepper
1 tsp.     cayenne pepper
1 tsp.     smoked paprika
1 tsp.     dried oregano
1 tsp.     onion powder
1 tsp.     garlic powder
1 lb.     Brussels sprouts

Procedure:

• Grind all spices together and season 6 pieces of 6-oz. salmon. Grill seasoned salmon to medium rare.
• Place waffle with melted compound butter on bottom of plate. Place salmon on each dish.
• Cook Brussels sprouts till fork-tender in salted boiling water. Remove and caramelize in sauté pan.
• Finish dish with maple chive sauce and stack Brussels sprouts on top.

Submitted by: Deb Scott, Executive Chef, The Dominion Valley Country Club, Haymarket, Va.

Tags: Deb Scott issue The Dominion Valley Country Club