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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 Pomegranate Glazed Salmon with cava scented hood river pear, roasted parsnips, swiss chard Ingredients 28 ounces Salmon cut into 7 oz. portions 1 bunch swiss chard 2 each Parsnips Poached Hood River pear 2 each Bartlett pear peeled, cut in half and cored 1 cup Sparkling wine ( Spanish cava) 1 cup Water ¼ cup Sugar 1 each Cinnamon stick 1 each Star anise 3 each Black peppercorn 1 each Lemon juiced Pomegranate glaze 1 cup Pomegranate syrup ¼ cup Fresh orange juice 1/8 cup Honey ¼ cup poaching liquid Instructions: Cooking instructions Mix the water, sparkling wine, sugar and spices in a saucepan. Bring to a simmer until the sugar has dissolved. Place the pears into the liquid and turn temperature down low. Poach pears until tender and pull off the heat and let cool in the poaching liquid. Mix all the ingredients together for the Pomegranate glaze in a saucepan and bring to a simmer. Simmer until the glaze coats the back of a spoon. Cool and reserve for later. Season the salmon filets with salt and pepper. Place a fry pan on the stove and heat on medium high heat. Add a couple of tablespoons of oil to the pan. Place the salmon skin side up in the hot pan and sear in the oil until golden brown. Flip the salmon over and lower the heat. Towards the end add the glaze and let the salmon braise in the glaze. Be careful of your heat and add a little more of the poaching liquid to finish the glazing of the salmon. Place salmon on the plate and serve with the scented pear. Parsnips and swiss chard are nice accompaniments with this dish. Notes: The menu at Cornerstone Cuisine restaurant will always have a featured seasonal salmon dish. The fall season allows us to add the local pear to this dish. |
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