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Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas & Tomato Fondue
Stolen on: August 16, 2006
Malia McIlvenna
We love it when we get great recommendations and here's one suggested by Shauna B. Here's what she had to say about Café Diablo: "The sign on the door reads, 'Fast Food is not served here. Good food takes times, please be patient.'" This recipe for Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas & Tomato Fondue was written down just for us to share with you, since Chef Pankow cooks his innovative Southwestern dishes without measuring spoons or cups. Located in Torrey, Utah, Café Diablo is nestled along Utah's Scenic Highway 24, a 20 minute drive from mountain top fishing, isolated lakes, and red cliff shelves overseeing desert vistas. So, you have plenty to do when you're not eating.
Malia McIlvenna
About the chef: Executive Chef Gary Pankow, a native of Detroit, Michigan, is a graduate of the Culinary Institute of America in Hyde Park, New York. After graduation he was a private chef on a 100-foot yacht in the Caribbean, then he moved to Utah in 1978 and worked at various places: LaCaille in Salt Lake City, Snowbird Ski Resort, as Executive Chef at Deer Valley Resort, Willow Creek Country Club in Salt Lake City, as Corporate Chef in Park City, and as Executive Chef at Hotel Utah.
Pankow loves sharing his culinary experiences and so has been an adjunct instructor at Salt Lake City Community College focusing on apprentice chefs. In June of 1994, he opened Café Diablo, innovative Southwestern cuisine with local products and organically grown fruits and vegetables.
Currently he also provides signature fruit pies and ice creams for Capitol Reef National Park, caters weddings and business functions, consults restaurant owners, mentors chefs, and is in the process of writing a cookbook.
Café Diablo 599 West Main Street Street Torrey, Utah 84775 435-425-3070 www.cafediablo.net
Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas & Tomato Fondue
Café Diablo
Rubbed Atlantic Salmon Pan Flashed with Caineville Greens, Crab Flautas & Tomato Fondue is served at Café Diablo for $23. This recipe is for a serving size of two.
Rubbed Atlantic Salmon Ingredients 2 7 oz. salmon filets, center cut Dry Rub 2 Tbsp brown sugar 1 Tbsp cumin powder 1/2 Tbsp Kosher salt 1/2 Tbsp ground cardamom Cooking Broth 1 Tbsp salad oil 1 oz. white wine 1 oz. chicken stock 1/2 ounce lemon juice
Rubbed Atlantic Salmon Steal This Recipe® step-by-step Instructions 1. Roll filet in dry rub 2. In a sauté pan, add 1 Tbsp salad oil and heat to blister hot 3. Place filet, finish side down 4. Sear 5. Flip over 6. Add chicken stock, white wine and lemon juice 7. Preheat oven to 450 degrees 8. Place in oven and cook until done (salmon will be firm to the touch with a little bounce) 9. Do no overcook; center should be a little pink
Garnish Ingredients (Optional) Radish curls Chili powder bread stick Sprig of herb (use whatever is in season, Café Diablo is currently using opal basil)
Assembly Steal This Recipe® step-by-step Instructions 1. Place 3-4 oz. of tomato fondue on each plate 2. Place salmon in the center of the plate 3. Caineville greens go on top of salmon 4. Crab flautas are placed leaning on the greens The following is optional 5. Fluff radish curls on 6. Herb sprig goes on top 7. Add a breadstick
Rubbed Atlantic Salmon Nutritional Information by CookedApple.com Calculated for a serving size of 1 Recipe yields 2 servings
Nutrient Name
Amount per Serving
% Daily Value
Calories
220
N/A
Calories from Fat
70
N/A
Total Fat
8 g
12%
Saturated Fat
5 g
25%
Trans Fat
0 g
Cholesterol
30 mg
10%
Sodium
80 mg
3%
Total Carbohydrates
35 g
12%
Dietary Fiber
1 g
4%
Sugars
29 g
Protein
3 g
Vitamin A
6%
Vitamin C
0%
Calcium
10%
Iron
4%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes that all the alcohol burns off during the cooking process.
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