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Grilled Chinook Salmon & Seafood Ragout

Grilled Chinook Salmon & Seafood Ragout

Our Grilled Chinook Salmon Seafood Ragout features a grilled salmon fillet atop a tomato-based ragout with mushrooms, bell peppers, red onion, leeks, and shrimp, enhanced by Custom Culinary Gold Label Lobster Base, and garnished with fresh thyme. A vibrant and flavorful addition to your menu.

Made with:

9510 - Gold Label Lobster Base


Alternative products:

What You'll Need

Recipe Ingredients

Yield: 12 servings

Amount Ingredients
1 oz. Olive Oil
2 oz. Red Onions, Medium Diced
1 oz. Leeks, White Only, Sliced Thin
2 oz. Green or Yellow Bell Peppers, Medium Diced
2 oz. Chanterelle, Morel, Shiitake Mushrooms, Sliced (Any Assortment May be Used)
1 tsp. Garlic, Fresh, Minced
1 lb. Salmon steaks, boneless skinless
1 lb. Shrimp, Medium Diced
2 cups Water
2 oz. Custom Culinary® Gold Label Lobster Base
2 cups Tomatoes, Canned, Diced in Juice
1/16 tsp. White Pepper, Ground
1 cup Water
1/4 cups Cornstarch
1 Tbsp. Thyme, Fresh, Chopped

PREPARATION


  1. In a large sauté pan over medium high heat, heat olive oil and sauté leeks, onions and peppers, until onions are translucent. Add mushrooms and garlic, sauté 1-2 minutes.
  2. Add seafood and sauté 1-2 minutes.
  3. Add 2 cups water, Gold Label Lobster Base, Tomatoes and white pepper. Heat to a boil, reduce heat and simmer 1-2 minutes.
  4. In a separate bowl, blend 1 cup water and cornstarch into a slurry using a wire whip. Add to seafood mixture, stirring constantly. Heat to boiling and cook 1 minute. To finish blend in fresh thyme
  5. Season salmon with salt and pepper and grilled to desired doneness.
  6. Plate salmon and topped with ragout

CHEF'S TIP


Any assortment of mushrooms may be used. Any combination of lobster, shrimp or scallops may be combined. Serve 4 ounces portions of ragout with a 6 ounces portion of grilled salmon, halibut or fish of choice. Lobster or scallops can be substituted for the shrimp.