Recipe: Ginger King Salmon and Warm Baby Leaf Spinach with Chervil Vinaigrette

Source: Chef David Denis of Le Mistral, Houston

Contrary to popular opinion, French food is not all about heavy sauces.

Chef David Denis, owner of Le Mistral, shows restaurant journalist Cleverley Stone how to make an authentic French fish dish from his brunch menu.

Watch Chef Denis and Cleverley prepare the King Salmon recipe on FOX 26 Morning News.

Ingredients (Serves 4)

  • 4 six-ounce pieces King Salmon
  • 6 full hands of baby spinach
  • 4 jumbo asparagus stalks, sliced extremely thin, diagonally
  • 1 head fennel, sliced extremely thin, diagonally
  • 2 soup spoons of olive oil
  • ½ pound chervil, blanched
  • 1 cup fish stock
  • 1 tablespoon butter
  • 2 soup spoons roasted sesame seeds
  • Ground powdered ginger to taste
  • Salt and pepper to taste

Directions

Chervil Vinaigrette

  1. Blend together blanched chervil, butter, salt & pepper and fish stock.
  2. Put in blender for 2-3 minutes.
  3. Put the mixture in a saucepan and cook for three minutes on low heat.
  4. Strain.
  5. Set aside and prepare salmon and spinach.

Salmon & Spinach

  1. Blend ginger and olive oil to make a marinade.
  2. Pour marinade over salmon in glass bowl, cover with plastic wrap and refrigerate for 1 to 2 hours. Turn salmon over once while marinating.
  3. Pan sear salmon in olive oil to desired doneness.
  4. In a separate pan, sautee baby leaf spinach in olive oil with fennel and asparagus.
  5. In a bowl, toss the baby spinach mixture with chervil vinaigrette, add roasted sesame seeds.
  6. To serve: Place baby leaf spinach on a plate and put King Salmon on top of the spinach and
    surround with the chervil vinaigrette.
  7. Plating decoration suggestions: add fried beets for color and fresh chervil.
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