Sweet Potato Crusted Salmon with Blueberry Beurre Blanc

submitted by Hartstone Inn & Hideaway

French Cuisine
Entrees
Fish & Seafood / Vegetable

Serves: 6

Recipe Credit: Michael Salmon, Hartstone Inn and Hideaway

Ingredients :

Description :

With a last name of Salmon and an abundance of high-quality local fish by the same name, I had better be able to produce some unique dishes with this superior fish. The sweet potato combines so well with the salmon, forming a crisp crust with a little sweetness. The addition of wild Maine blueberries (much smaller and less sweet than those found in other areas of the country) adds a local twist to the dish while fully complementing the fish.

Instructions :

1. Clean and cook the seafood using any method you desire. You can grill, poach, steam or sauté the seafood; just be careful to not overcook it. The other option is to buy seafood that is already cooked for you like crabmeat and shrimp to simplify this recipe.

2. Once you have your 2 pounds of seafood, free of shell and bones, cut any large pieces (like a whole lobster tail) into more manageable pieces. Drizzle the seafood with the lemon juice, the parsley, 2 Tablespoons olive oil and season with salt and black pepper to taste. Toss gently to coat and refrigerate until service.

3. Make the balsamic vinaigrette by whisking together the remaining olive oil, the balsamic vinegar and season with salt and pepper to taste.

4. Core the tomatoes and cut into 1/2-inch wedges. Cut the wedges in half to create uniform chunks of tomatoes and mix together with the sliced onion and cubed bread. Tear the basil into small pieces and add to the tomato mixture along with the vinaigrette. Toss well to coat.

5. To serve, make a small ring of the tomato mixture on each plate and fill the center with the seafood. Garnish with the basil sprig and serve.