From Chef Instructor Tim Benzing
Ever wish you went to culinary school to reveal that inner artist? Well, you can try to conjure up that artist right in your own kitchen. This week's recipe was ‘stolen with permission’ from the New England Culinary Institute (NECI). Culinary schools are great places to enjoy a fine dining experience as well as try out new culinary creations. Artichoke-Stuffed Salmon with Rosemary Shrimp and Spaghetti Squash is a relatively simple recipe - making a dish that's tasty and appealing.
About the chef: Tim Benzing was educated at the New England Culinary Institute and is a Chef Instructor. Besides a culinary arts degree, Benzing also received a degree in Business Studies from Ohio University. His culinary experience has included sous chef at John Egan's Big World Pub & Grill and executive chef at Tuckerhill Lodge, both in Waitsfield, Vermont, as well as saucier and entremetier at Flagstaff House Restaurant in Boulder, Colorado.
New England Culinary Institute
250 Main Street
Montpelier, Vermont 05602
877 223 6324
Artichoke-Stuffed Salmon with Rosemary Shrimp and Spaghetti Squash is served at the New England Culinary Institute for $12.
This recipe is for a serving size of two restaurant servings.
This is a 3-part recipe.
Salmon and Stuffing Ingredients:
12 oz filet salmon (Alaskan wild-caught Coho, Sockeye or King Salmon recommended, ask to have it butterflied)
1 cup artichoke hearts, plain, drained and chopped
1/3 Spanish onion, minced
2 cloves garlic, minced
1/3 pint heavy cream
1 Tbsp olive oil
1/6 cup parmesan cheese, grated
1 sheet parchment paper
*Spaghetti Squash Ingredients:
1/3 large spaghetti squash, sliced lengthwise and seeds removed
1/6 cup water
1 1/3 Tbsp butter
Salt and pepper to taste
**Rosemary Shrimp Ingredients:
2 shrimps, peeled and cleaned
1 1/3 cloves garlic, minced
1/3 Tbsp rosemary, chopped
Salmon and Stuffing Steal This Recipe® Step-by-Step Instructions:
Cook onion and 2 cloves of garlic in olive oil over low heat in a sauté pan until soft and translucent.
Add cream and bring to a simmer.
Add cheese and artichokes and continue to simmer.
Season with salt and pepper to taste.
Chill in the refrigerator for several hours.
Place salmon filet on the parchment paper and season with salt and pepper.
Place filling down the center of the salmon and roll the salmon around the artichoke stuffing to form a roulade, using the parchment paper to wrap the outside.
Tie off the salmon with butcher twine to hold the shape.
Chill and cut into portions.
Sear the salmon in a hot sauté pan, then place pan in oven for five minutes or until just cooked.
Remove salmon from pan and reserve used pan for **Rosemary Shrimp.
*Spaghetti Squash Steal This Recipe® Step-by-Step Instructions:
Preheat oven to 375 degrees Fahrenheit.
Place the squash in a roasting pan and season with salt and pepper.
Divide the 1 1/3 Tbsp butter and 1/6 cup water and place into each half of the squash.
Roast about half an hour or until tender.
Remove the flesh and shred with a fork.
Season with salt and pepper and reserve.
**Rosemary Shrimp Steal This Recipe® Step-by-Step Instructions:
Return the pan used to sauté Salmon to stove top.
Add oil, and sauté shrimp with garlic and rosemary.
Steal This Recipe® Step-by-Step Instructions for Serving:
To serve divide the Salmon and Stuffing fillet into 2 pieces and plate with *Spaghetti Squash and one **Rosemary Shrimp.