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Salmon Alla Griglia

9:04 AM, Oct 6, 2012   |    comments
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JACKSONVILLE, Fla. -- Chef Alberto Avila and Chef Brett Smith from Villagio Italian Grille at the Renaissance World Golf Village Resort Convention Center and Beach Club joined GMJ Saturday to cook Salmon Alla Griglia.

Serves 4

4 Each              Salmon Filet, 6 ounce
As Needed        Olive Oil
To Taste           Salt, Kosher
To Taste           Pepper

    1. Season the salmon with salt & pepper. 
    2. Sear salmon in olive oil in a nonstick pan till golden on each side and fish is cooked to your desired temperature.

Tomato Truffle Butter:
1                 Tsp Garlic, Chopped
1                 Tsp Shallot, Chopped
5                 Each Crimini Mushroom, Sliced
8                 Each Heirloom Cherry Tomatoes, Quartered
1/8             Cup White Wine
1/8             Cup Chicken Stock
1                 Each Lemon, Juiced
3                 Leaves Basil, Chiffonade
1                 Tbsp Truffle Butter
To Taste     Salt, Kosher
To Taste     Pepper

    1. Sauté garlic, shallot, mushrooms and tomatoes. Deglaze pan with white wine and reduce till semi sec. 
    2. Add chicken stock and reduce by half. 
    3. Add the lemon juice, basil, salt, pepper and truffle butter. 

1 Cup              Orzo, Toasted
1 Quart           Water, Boiled
½ Cup             Chicken Stock
¼ Cup             Parmesan Cheese, Grated
1 Leaf             Basil, Chiffonade
1 Sprig            Thyme, Chopped
1 Tbsp            Truffle Butter
To Taste         Salt, Kosher
To Taste         Pepper

    1. Boil water with salt. 
    2. Cook the orzo till 2/3rds of the way. Slightly firm. 
    3. Strain and add hot chicken stock, parmesan cheese and the remainder of the ingredients. 
    4. Cook until pasta is to your liking.


1/8 Ounce     Micro Basil 

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