|2 servings||calories per servings 654||protein serving 44 g||carbs per serving 55 g||total fat per serving 29 g|
It might seem like a strange marriage between the ocean and the land, but somehow it works: Family-run Wild Salmon Co. brings sustainably caught Alaska salmon to the Southeast, where it is snapped up at farmers markets. This menu lets the rich flavor and texture of the fish shine through, enhanced with a mild ricotta and a hint of lemon and honey.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||1 g|
Prepare your mise en place: Remove stems and strings from peas. Peel and mince shallot. Peel and mince 2 cloves garlic. Pick and finely chop oregano leaves. Pick and chop parsley leaves.
In a small bowl, mix together ricotta, oregano, 1/4 teaspoon minced garlic, 1/4 teaspoon Friends Forever Honey Salt and 1 teaspoon Sicilian Lemon White Balsamic Vinegar. Set aside for later use.
In a saucepot combine 4 cups water and 1 teaspoon kosher salt, and place over high heat. When the water comes to a boil add fregola, and cook until tender, 12-14 minutes. Reserve 1/4 cup cooking liquid, then drain fregola thoroughly, transfer to a bowl and toss fregola with 1 pat butter and chopped parsley.
While fregola is cooking, heat a large sauté pan over medium heat. Season salmon on all sides with a total 1/2 teaspoon Friends Forever Honey Salt.
Add 1 teaspoon cooking oil to pan, and swirl to coat the bottom. When oil begins to lightly smoke, add fish to the pan skin side down, and cook without turning or moving until the fish is cooked most of the way through and the skin is well browned, 5-7 minutes.
Turn the fish over and cook briefly, until the flesh is opaque and firm when gently squeezed from the sides. Take care not to overcook the salmon. Remove fish from pan, place on a plate skin side up, and let rest.
Return the pan to medium heat. Add remaining 1 teaspoon cooking oil, then add sugar snap peas. Cook briefly while stirring until they just begin to turn a darker green. Add shallot and remaining garlic, and cook while stirring until the peas just begin to soften, about 2 minutes.
Stir fregola mixture into sugar snap peas, and add remaining 2 teaspoons Sicilian Lemon White Balsamic Vinegar remaining 1 pat butter. Stir, taste and adjust seasoning as desired with remaining Friends Forever Honey Salt.
Divide fregola and pea mixture between 2 plates. Top with salmon, and dollop with herbed ricotta. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...