By Chefs Michael and Wendy Jordan
Makes 6 servings
6 each Alaskan King salmon, cut into 6 ounce filets
6 tablespoons CRISCO Oil
Salt and white pepper
3 large Purple Cherokee Heirloom tomatoes, cut into eighths*
3 small Green Zebra Heirloom tomatoes, cut into fourths*
2 ounces Balsamic vinegar
1 cup Basil oil (see below)
12 large basil leaves, cut into chiffonade
2 large shallots, finely diced
6 tablespoons Balsamic Syrup (see below)
*Note: Any ripe tomato or combination of ripe tomatoes can be used.
For the salmon: Place 6 entree plates in an oven heated to 150ÃÃ¸Î©F. Place the salmon fillets in a medium stainless steel bowl and gently toss the salmon with 3 tablespoons of the Crisco Oil, salt and pepper.
For the heirloom tomato salad: In a large stainless steel bowl combine all the tomatoes, balsamic vinegar, basil oil, basil, and shallots. Gently toss well and allow to sit for 5 minutes. Season with salt and pepper to your taste.
To assemble the plate: Ten minutes before you are ready to dine, heat a large sautÃÃ¸Î© pan with the remaining 3 tablespoons of Crisco Oil until hot. Place 3 of the salmon fillets, serving side down first, into the hot oil and allow to brown without moving. After 4-5 minutes turn the salmon fillets over and finish cooking to your desired temperature. Hold warm and repeat with the other 3 fillets. Pull the 6 plates from the oven. Toss the heirloom tomato salad and place a large spoonful, juices and all, into the middle of the plate. When the salmon fillet has reached your desired temperature place the salmon directly over the heirloom tomato salad.
Drizzle any of the remaining juices from the heirloom tomato salad and some more of the basil over the salmon fillets and the balsamic syrup over the entire dish.
For the basil oil: In a small sauce pot bring some water to a boil. Add salt until it tastes like the ocean. Have a container of ice water ready on the side. When the water boils, drop in 1/2-pound of basil leaves and as soon as they are wilted remove them and dunk them into the ice water. Remove the basil and squeeze all the water out. Place the basil into the blender with 1 cup of Crisco Oil and puree very smooth. Place the oil into a container and chill for 24 hours. Strain through a coffee filter without pushing the oil through, allow gravity to work. This takes about 2 hours. The resulting oil will be very green and full of flavor. Keep cold to preserve color and flavor.
For the balsamic syrup: Place 4 cups of balsamic vinegar, 1 cup orange juice and 1/2 cup honey in a small sauce pot and bring to a boil. Skim any foam and over very low heat reduce to syrup consistency.