Crab Crusted Norwegian Salmon, Braised Endive, Crispy Potatoes, Scallion Brown Butter

It has been a while since I made a post.  Probably because I haven't gone food shopping since Hurricane Sandy.  Now that I have finally found some time on a Sunday, I decided to make myself a nice, protein rich lunch.  This take 30 minutes, costs $18 and feeds one.

Crab Crusted Salmon
6oz piece Norwegian Salmon
3oz lump crab claw meat
5 scallions, fine chopped
1/2 stick butter
2 tablespoon panko bread crumbs
1 teaspoon dijon mustard

Add butter to a small sautee pan on medium and scallions.  Cook until the butter browns, the add the crab meat, bread crumbs and mustard.  Mix well.
Preheat oven to 350. Start a medium saute pan on medium heat.  Add 2 teaspoons of oil and sear salmon skin side down.  Place the pan in the oven, let cook for 7 minutes, then remove.
Top the salmon with the crab meat.  Use remaining brown butter to sauce the plate.

Crispy Potatoes and Braised Endive
1 small white potato, sliced into 1/4 rounds
1 small endive, halved
2 tablespoons butter
4 tablespoons of olive oil

Small medium pan on medium heat, add butter and oil.  Place potatoes in oil and let cook on each side for about 7 minutes or until golden.  Once potatoes are done add in endive, cut side down.  Let cook 5 minutes or until carmelized.

Plate it all up and garnish with the remaining scallion tops.  Buon Apetito!

Polenta Crusted Chicken, Tricolor Salad, Bartlett Pear, Toasted Hazlenuts

Chicken and salad is about as basic as it gets.  With a little more effort you make that ordinary dish amazing. This recipe feeds three, costs about $15 dollar and takes 30 minutes or less.

Polenta Crusted Chicken
1 cup fine ground polenta (cornmeal)
1 cup all purpose flour
2 eggs, beaten
3 thin sliced chicken breasts
salt and pepper
1/3 cup vegetable oil


In a large frying pan start the oil on medium heat and let heat for 10 minutes.  While heating the oil, mix the polenta and the flour.  Season the chicken with salt and pepper and dredge in bowl with beaten eggs, then coat the breast with the polenta mixture.  Push hard  for a good crust.  Dust off excess crust and fry in heated oil for about 5 minutes on each side or until golden.  Let sit on paper towel.


Tricolor Salad
1 head of Radicchio
1 head Belgian Endive
1 bunch of arugula
1 Bartlett pear, diced
1/4 cup of hazelnuts, chopped and toasted


Balsamic Vinaigrette
3 tablespoons real 25 yr old balsamic vinegar
2 tablespoons sherry vinegar
1/2 small shallot, diced
1 pinch marjoram
salt and pepper
5 tablespoons extra virgin olive oil


Mix the ingredients for the dressing in a large salad bowl.  Add Salad season with a little salt and pepper and toss with the vinaigrette.  Serve the Chicken Down and the salad on top.  The warm chicken and salad combo makes for a tasty and health dinner.  Thanks to Pad and Dre for coming thru to enjoy.  Buon Apetite!!