Sun-Dried Tomato Pesto Crusted Atlantic Salmon
by Kevin Liebov
of Nicholas James Bistro

Sun-Dried Tomato Pesto
1 Lb. sun dried tomatoes
6 fresh basil leaves
4 oz. Pignoli nuts
splash lemon juice
dash black pepper
3 Cups Virgin olive oil
Blend above items
chunky style

Vegetable Cous Cous
2 tablespoon butter
1 cup finely diced carrots
1 cup finely diced onions
1 cup finely diced zucchini
1 cup finely diced yellow squash
bay leaf
S & P
3 cups Chicken Stock
1 1/2 cups Moroccan
cous cous

Red Pepper Broth
4 Holland Red Peppers
1 Tablespoon olive oil
3 shallots sliced (peeled)
1 cup white wine
4 cups chicken stock
1 cup fresh tomato sauce
S & P
4 fresh Basil leaves

Lightly sauté vegetables
in small pot with butter
add chicken stock
S & P,
Bay leaf
Bring to boil
Add cous cous,
Turn of heat, cover
pot for 5 minutes
Spread on sheet
pan to cool

Red Pepper Broth
Char skin on Peppers
until black
Peel Peppers
completely clean
pour olive oil in
small sauce pan
lightly sweat shallots
add white wine( reduce)
add tomato sauce
add chicken stock & remaining ingredients
Blend & Strain

Charred Asparagus
cut down asparagus
& peel
Blanch asparagus
Shock in ice water (cool)
Lightly brush with
olive oil & S & P
Grill until slight charred

To assemble
One 8 8oz Salmon Filet
seasoned with
Salt & Pepper
Light brushing of
Olive oil & Grill (Rare)
Spoon on Pesto
(Sprinkle Panko on Top)
Bake for 8 minutes
in 450 degree oven

Warm up cous cous
ring mold in center
of plate drizzle sauce
around asparagus
on cous cous Salmon
on asparagus

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