Recipes
Walt's Wharf Oak Grilled Artichoke
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Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue. Baste with garlic butter and grill until the artichokes are hot.
For Dipping Sauce, combine the following and keep chilled until use.
| Sesame Oil | 1/4 cup |
| Olive Oil | 1/4 cup |
| Honey | 3 Tbsp |
| Lemon Juice | 2 Tbsp |
| Season Salt | 2 tsp |
| Lea & Perrins Worcestershire | 2-3 oz |
| Mayonnaise | 1 cup |
(click here for printable version)
| Lemongrass Beurre Blanc | Salmon Coating |
| 1 Cup white wine vinegar | 1/4 cup cilantro, finely chopped |
| 2 medium shallots, peeled and minced | 2 Tablespoons grated ginger |
| 2 stalks lemongrass, thinly sliced | |
| 1 cup unsalted butter, cut into tablespoons | Balsamic Soy Stripe |
| salt and white pepper to taste | 1/2 cup low sodium soy sauce |
| 1/4 cup rice wine vinegar | 1/2 cup balsamic vinegar |
| 1 cup white wine | |
| 3 Tablespoons heavy cream | Grand Marnier Glaze |
| 1/4 cup low sodium soy sauce | |
| Caramelizing Coating | 1/4 cup Grand Marnier |
| 5 turns cracked black pepper | |
| 1/2 cup white sugar | 4 Salmon Filets, 6 to 8 ounces each |
Salmon Coating: Combine ingredients and coat salmon filets, allowing for 6 to 8 ounce filet for each person. Allow to infuse for a minimum of 4 hours in the refrigerator. This step may be done the day before.
Lemongrass Beurre Blanc: Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few tablespoons at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.
Balsamic Soy Stripe: Place both ingredients in a small saucepan. Reduce until thickened to approximately 3 tablespoons. Reserve. this step may be done the day before.
Grand Marnier Glaze: Combine ingredients and reserve for deglazing the salmon filets. This may be prepared the day before.
Caramelizing Coating: Combine ingredients and reserve. This may be done the day before.
Preparation: Heat 3 Tablespoons canola oil in a skillet to medium high. Press one side of the salmon filets into the sugar/pepper mixture (caramelizing coating) and sauté them sugar side down to caramelize the sugar, about 2 to 3 minutes. Quickly, before the sugar burns, pour the Grand Marnier glaze into the pan, swirling and stirring well to dissolve the caramelized bits. Turn the salmon over. Lower the heat to medium. Cover the pan and let the salmon finish cooking 5 to 8 minutes longer until medium. Place the finished filets over a bed of garlic mashed potatoes. Ladle Lemongrass Beurre Blanc over and around the salmon. Drizzle a decorative pattern of the Balsamic Soy Stripe over the sauce. Bon Appetit!!
Serves 4. Prep time: 40 minutes