AMPM Shares Signature Dish Recipes - NBC 5 Dallas-Fort Worth

AMPM Shares Signature Dish Recipes

Executive Chef Tommy Simpson shares AMPM recipes.

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    AMPM Shares Signature Dish Recipes
    KXAS
    AMPM pan seared salmon with coconut curry sauce

    Southwestern Nachos:
     
    7 large tortilla chips (flat)
    Black Bean puree (enough to cover one side of each chip)
    Guacamole (spread over the black bean puree)
    Jalapeno Slices (sliced as thin as possible, one each per chip)

    Pepper jack Cheese (shredded on a box grater, added to each chip) Cilantro Leaves (add one to each chip after the cheese is melted in the oven)
     
    Pan Seared Salmon:
    1 Tsp Ginger (finely minced)
    1 Tsp Shallots (finely minced)
    1 Tsp Garlic (finely minced)
    1 pc Baby Bok Choy (cleaned and cut into medium size pieces)
    2 pc Shiitake Mushrooms (remove the stems and Quarter)
    3 pc Red Pear Tomato (cut in half lengthwise)
    6 oz Salmon (skin on)
    2 oz Coconut Curry sauce (recipe follows)
     
    In a saute pan over medium add a little Extra Virgin Olive Oil and begin to saute the Salmon skin side first. Saute the skin until golden brown and crispy, flip the Salmon and cook the flesh side until the desired temperature in achieved. In a separate pan, over medium heat and a little EVO (olive oil) begin to sweat the ginger, shallots, and garlic (about 1-2 min.) Add the bok choy and mushrooms and saute until cooked thoroughly. Turn the heat off and add the pear tomato's. Season to taste and mix thoroughly
     
    Coconut Curry Sauce:
     
    1 ea yellow onion (small dice)
    1/2 ea carrot (peeled and diced small)
    1/2 ea celery stalk (small dice)
    1 ea Red Bell Pepper (de-seeded and small dice)
    1 TBL ginger (finely minced)
    1 TBL shallots (finely minced)
    1 TBL garlic (finely minced)
    1 ea Lemongrass stalk (bruised to remove core, finely chopped (bottom inch only)
    3 ea Keffir Lime leaves
    2 quarts Chicken Stock (enough to cover the veggies by 2 inches)
    2 cans Coconut Milk
     
    Sweat the onion, carrot, celery, bell peppers for 2 minutes. Add the ginger, shallots, garlic, and lemongrass and saute an additional  2 minutes. Cover the veggies with Chicken Stock by 2 inches. Bring to a Simmer, add the keffir lime leaves, and let the mix cook for approx 20-30 min. Do not boil. Once the sauce has simmered for the appropriate time, remove from heat and blend the mixture. While blending slowly add the coconut milk. Remove the mix from the blender and pass thru a chinois or china cap. Steep in the Cilantro for 10 min and then remove. Season to taste and reserve til needed.