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As part of Destination Hotels & Resorts, Tempe Mission Palms is proud to participate in the new culinary series “The Study Of.” The featured ingredient this quarter is salmon, and our own Executive Chef, Michael Scott, has created several delicious dishes that are featured on our menus at both Harry’s Place and Mission Grille. He also shared with us this easy recipe for baked salmon that is fancy enough for guests, but quickly comes together making it a great dish for a weeknight meal.
|Red Potato - Thiny Sliced and Blanched||1||ea|
|Button Mushrooms - Quartered||3||ea|
|Cherry Tomato - Halved||3||ea|
|Asparagus - Cut 1/2 pieces||2||stalks|
|Garlic Clove - Chopped||1||ea|
|Shallots - Julienned||.25||ea|
|Lemon - Juice of||1||ea|
|Salt and Pepper to taste|
Start with a hot saute pan with a small amount of butter. Saute the garlic and shallots, add in the mushrooms, asparagus and potatoes. Deglaze with the wine and lemon juice, place the seasoned salmon in the pan and add the tomatoes and thyme, then top with butter. Place in a 350 degree oven for 12 minutes. When plating, take salmon out of pan, place remaining in the center of large bowl and place salmon back on top, pour remaining juice over top.