Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow shows how to create a luxurious breakfast with fresh salmon, leeks, and eggs.
Read the full transcript »
Hi I am Chef Keith Snow, welcome to my kitchen. I want to show you a great breakfast. It is a Seared Salmon with Leeks, fresh dill and crème of fresh, a very easy recipe. We have top quality ingredients. Let us get right into it. In our non-stick skillet here, we are going to take a touch of clarified butter; you do not need a lot. And then, we have a beautiful wild salmon fillet. That is the only salmon I use. I would not use farmery salmon. This is wild sockeye salmon. We will lay it down right in the butter. Now we are going to take a little black pepper, a little salt, and turn on our pan here. We will just want to sear this. We will cook it to a little more than medium. This is a great dish. You will sometimes see this in fancy restaurants to cook salmon with the scrambled eggs; it goes beautiful. While that is cooking, I am going to take some nice fresh dill. You can see this as what they call frawns this is the baby dill, little frawns of the dill. So we will take that with a little knife looking for about maybe a heaping teaspoon. That should do it. It has that great dill flavor, and this is our crème of fresh, which is a very beautiful sort of cultured cream, excellent stuff. In here are leeks and these have been just sautéed in a touch of butter and they are beautiful. Then also, our eggs are right here and these are beautiful farm fresh eggs and I whip them up very ferociously with a hand blender to make them nice and light and frothy. So that is our other ingredients. Now, we are going to check on our salmon again, give it a little flip in the pan, got a nice golden brown color to it. You can give it a push with your fingers and tell that it is not all the way cooked through. If it is very soft, then it is rare. As it get firm, that means it is cooking. And if you take a look there, you can see some of that white. That is the sign that some of the fat that is coming out of the meat, that is the sign that it is almost cooked to the degree we wanted. That is about done so we are going to take it and transfer it right over to a little resting plate. And now we are going to take our leeks and come right in the pan. Like I mentioned, those are previously cooked so they are not going to need a lot of time. We will go right in with our eggs and these eggs have been seasoned so I do not need to add any salt or pepper. And to this point there is enough heat in the pan. We are going to turn it off and then we will take our little bit of salmon and what we want to do is kind of just break it up a little bit. You can see it is cooked just perfect. It has got a little medium doneness to it. That is all we want to do, break it and slide those pieces in there. Now, we just want to mound it up around our eggs like this. Salmon is already nice and warm, sort of to take on eggs with locks. Here we go with our fresh dill. Okay! Now, we have a nice serving plate. We will take our beautiful eggs with fresh salmon like that, wild salmon and scrambled eggs. And how we will finish that is with our gorgeous crème of fresh. Just take a nice little dollop of the crème fresh on top and then we will garnish with a little more of our dill. Make that breakfast some time. That is the breakfast of champions right there. The harvest eating community celebrates the benefits of the healthy eating lifestyle through seasonal, organic and local food. To view more of Chef Snow’s recipe videos and to experience the harvest eating lifestyle, visit harvesteating.com. Harvest Eating, four seasons, one life style.