Categories
Asian Boston Restaurants Featured Recipes Seafood

Red Lantern’s Blackened Salmon Roll

014Red Lantern Restaurant & Lounge will celebrate its two-year anniversary from July 15 to July 28 with a special “From the Vault” menu. In addition to the current fare, the Back Bay Asian-fusion locale will feature highlights chosen from both customers and the Red Lantern crew, as well as a special favorite chosen by Executive Chef Kevin Long, to offer their loyal guests.

Today’s favorite is the Blackened Salmon Roll:

Ingredients

  • Sashimi Grade Salmon
  • Cucumber Wrap
  • Blackened Seasoning
  • Ponzu

Blackened seasoning

  • 1 Tbsp. Cayenne pepper
  • 1 Tbsp. Black pepper
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Kosher salt
  • 1 tsp. sugar

Ponzu Ingredients

  • 1 cup soy sauce
  • 1/2 cup lime juice
  • 2 cups dashi

Directions

  • Mix together and rub on the salmon
  • Lightly grill the salmon, about 15 seconds a side
Categories
Boston Restaurants Entree/Dinner Recipe Sources Seafood

Pan-Seared Salmon with Parsnip Puree and Wild Rice

Parsnip Puree

Ingredients

  • 2 parsnips
  • 2 qts. half-and-half
  • salt

Preparation

  1. Peel parsnips and cut them medium dice.
  2. Put the parsnip with the half-and-half on a medium size pot, season with salt. Bring to a simmer and cook for about 20 minutes on low heat.
  3. Once they are finished put the cooked parsnips on a blender with half of
    the liquid. Run it until you get a smooth and silky consistency. Taste and adjust for
    seasoning if needed.

Wild Rice

Ingredients

  • 12 oz. wild rice
  • 18 oz. oz vegetable stock
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ¼ cup small dice carrots
  • salt and pepper

Preparation

  1. In a large pot, heat up the olive oil.
  2. Sweat garlic and carrots then add the wild rice and stir well to coat the rice with the oil and season with salt and pepper. Add vegetable stock bring to a simmer and cook for 25 minutes.

Sautéed Kale

Ingredients

  • 1 bunch kale
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ½ cup vegetable stock
  • 1 lemon
  • salt
  • fresh ground black pepper

Preparation

  1. Clean the kale by taking the stem off and rough chop. Rinse with water and set
    aside.
  2. Mince the garlic. In a medium size sauté pan add olive oil, wait until starts to
    smoke and add the garlic.
  3.  Sweat it for about 1 minute and add the kale, toss it and
    season it with salt and fresh ground black pepper.
  4. Add the vegetable stock and
  5. the juice of one lemon. Let it cook for about 8-10 minutes and set aside.

Salmon

Ingredients

  • 2 ea. 6-8oz Atlantic salmon (skin on)
  • 1tbsp. olive oil
  • salt

Preparation

  1. Take the salmon out of the fridge 8 minutes before you going to cook it (proteins
    cook better and more evenly when they are at room temperature).
  2. In a medium size sauté pan, heat up the olive oil. Wait until starts to smoke and place the salmon skin
    side down. Lower the heat to medium and cook for about 5 minutes.
  3. Turn the fish over while lowering the heat to low and cook for another 9 minutes.

Plating

  1. Place the parsnip purée on the bottom of two plates, with the back of a spoon make a
    circle with the puree.
  2. Place 3 oz. of the wild rice on top of the puree and 2 oz. of the kale on top of
    the rice on each plate.
  3.  Top it up with the cook salmon (skin side up) and finish it with a drizzle of
    a fine extra virgin olive oil.