Spanish Tomato Dishes, On A Shoestring

... From A Chef Whose Name Might Surprise You: Seamus Mullen!

(CBS) 

Salmon Salvaje y Salmorejo
Pan roasted Wild Salmon with chilled tomato soup

For the Salmon:
Four 4 ounce fillets of Wild Salmon, skin-on, pin bones removed
Salt and pepper to taste

For the Salmorejo:
6 large, ripe beefsteak tomatoes, stems removed, chopped
1 shallot, chopped
1 red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
1/2 clove of garlic
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 cup of day-old bread (preferably Baguette, with the crust removed)
1 bulb of Fennel, thinly sliced and seasoned with olive oil, salt and pepper
Salt and pepper to taste

For the Salmorejo:

In a blender or food processor, combine the tomatoes, shallot, red bell pepper, cucumber, garlic and balsamic vinegar until relatively smooth. With the motor running, add bread then slowly drizzle in olive oil. Add salt and pepper to taste.

Set aside in the refrigerator to cool.

For the Salmon:

Preheat oven to 350º F.

In a well-seasoned cast iron pan (or an oven-proof non-stick pan), heat 1 tablespoon olive oil over medium high heat.

Season the salmon fillets generously with salt and pepper and sear, skin side down, for about 3 minutes, until skin is crisp and brown.

Without turning, move to the oven to finish.

Bake for about 5 minutes, until fish is cooked through.

Remove from the oven and set aside onto a plate lined with a paper towel to drain.

Divide the Salmorejo between four bowls, place a small bed of the shaved fennel in each bowl and place one fillet in each bowl.


Cuajada y Melocotón
Panna Cotta and Peaches

1/3 cup Skim milk
1 individual packet powdered gelatin
2-1/2 cups heavy cream
1/2 cup white sugar
1-1/2 teaspoon vanilla extract
2 large peaches, rinsed and sliced

In a medium sized bowl, mix the gelatin with skim milk and set aside.

In a large sauce pot over medium high heat combine the heavy cream, sugar and vanilla extract and bring to a simmer.

Slowly add in the milk and gelatin mixture and remove sauce pot from heat.

Divide into six ramekins and set aside to cool for at least 4 hours, preferably overnight. To serve, un-mold and serve with sliced peaches.


So, how did Mullen do with our $40 budget?!

1ST COURSE
Heirloom Tomatoes $5.58
Celery $1.29
Manchego Cheese $3.49
Basil $1.49
Arugula .59
Dijon Mustard $1.69

2ND COURSE
Salmon $8.99
Beefsteak Tomatoes $5.97
Shallot .65
Red Pepper $1.00
Cucumber .65
Garlic .39
Bread .33
Fennel $1.99

3RD COURSE:
Gelatin $1.59
Heavy Cream $2.38
Peaches $1.50

FINAL COST = $39.57