Written By Guest Writer Main course / Recipes Aug 23, 2011 Cornmeal Crusted Tofino Salmon with Lobster Mushroom Ragout SHARE VIA: Facebook Twitter Pinterestleft: Lobster mushrooms saute, right: Chef Nicholas NuttingThis recipe was featured on Chef Nicolas Nutting’s Food Day menu at the Wickaninnish Inn‘s Pointe Restaurant this year. It puts several local ingredients to good use!Cornmeal Crusted Salmon with Sweet Corn Polenta and Lobster Mushroom RagoutSalmon:4- 5 oz filets of Spring Salmon (Skin Off)2 egg whites150 ml finely Ground Cornmeal½ teaspoon ground coriander seedOlive oilSalt & PepperPreheat oven to 325. Season and dip one side of salmon in egg whites. Combine cornmeal and coriander seed. Dredge salmon filets in cornmeal and coriander seed mixture. Pan fry dredged side in olive oil and bake to medium rare (15-20 minutes, depending on thickness). Sweet Corn Polenta:250 ml Cornmeal1L 2 % milk Simmering with bay leaf, thyme, black pepper250 ml Parmesan Cheese (Grated)1 lemon2 Tablespoons Chopped ParsleySaltWhisk Cornmeal into Strained Simmering milk. Cook until cornmeal is soft. Add Parmesan cheese. Add zest and juice of lemon and parsley. Lobster Mushroom Ragout:2 tablespoons olive oil1 cup diced pancetta4 cloves garlic (sliced)2 onions (julienne)Pinch of Fennel Seed, Dried Chilies, Black Pepper 1 sprig rosemary100 ml B.C. Pinot Noir4 large B.C. lobster mushrooms (cleaned & sliced)250 ml White Veal Stock250 ml peeled cherry tomatoesIn a large sauce pan, render pancetta in olive oil until crispy, add garlic and cook until golden. Add onions, fennel seeds , chilies, pepper and rosemary. Deglaze with Pinot Noir and reduce. Add lobster mushrooms and veal stock. Simmer until mushroom are tender and finish by adding peeled tomatoes.Assemble plates by placing salmon over a serving of polenta. Top with lobster mushroom ragout.Serves 4ChefsRecipesSalmonTofinoVancouver Island SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Comments are closed.