Chef Picks: A creative mix of flavors for a fun night of food.

Caribbean Salmon En Papillote

Cook time: about 30 minutes

Ingredients

• 8 Seven oz. fresh salmon filets
• 8 oz. of unsweetened coconut milk
• 8 Soup spoons of sour cream
• 3 Soup spoons of fresh grated ginger
• 4 Soup spoons of fresh chopped garlic
• 4 Soup spoons of chopped fresh dill
• 2 Tbsp. of olive oil
• Sea salt and ground pepper to taste.
• Julienne squash, Zucchini and carrots
• 8 sleeves of parchment paper and aluminum foil

Directions

1. In a salad bowl, mix olive oil, one soup spoon of garlic and fresh grated ginger, as well as salt and pepper. Place salmon in it and rub the fish with the mixture until even covered. Let sit in cooler for 10 minutes.
2. In another bowl, mix sour cream and coconut milk with the remaining garlic, ginger and dill. Season to taste. Texture should be medium thick.
3. Place vegetables in the center of the parchment paper, overlapping each other and season to taste. Repeat on each sheet of parchment paper.
4. Lay salmon on top of vegetables and close the sleeve of parchment paper so steam cannot escape.
5. Place salmon in the preheated oven for 10 minutes and then let it sit covered for two or three minutes.
6. Open bag and ensure the fish is cooked all the way through. Serve on the center of the plate and use rice and any other garnish you prefer, such as sautéed spinach or grilled pineapple.

Coconut Rice

Cook time: about 30 minutes

Ingredients

• 14 oz. of long grain white rice
• 1.5 oz. of melted butter
• 16 oz. of water or vegetable stock
• 12 oz. of unsweetened coconut milk
• Ground black pepper and salt as needed.

Directions

1. Prepare rice following instructions on bag.
2. Put rice in a strainer and rinse with cold water until the water dripping from the rice becomes clear.
3. Place vegetables in the center of the parchment paper, overlapping each other and season to taste. Repeat on each sheet of parchment paper.
4. Heat butter in a pot on medium heat, and then add the rice and sauté until rice is coated in butter and starts to brown.
5. Place salmon in the preheated oven for 10 minutes and then let it sit covered for two or three minutes.
6. Add water (or vegetable stock) and coconut milk, as well as salt and pepper. Bring to simmer and cover the pot.
7. Place covered pot in oven at 350 F for 12 minutes or until rice is tender.
8. It’s important to let rice sit a couple of minutes and fluff it with a fork before serving.

 

 

Sweet Crepes

Cook time: about 10 minutes

Ingredients

• 1/3 cup of sugar
• 1 Tbsp. of buckwheat flour
• 1 Tbsp. of canola oil or melted
• unsalted butter
• 1/3 cup of water
• 1 Tsp. of salt
• 1 Tsp. vanilla extract
• 2 eggs
• 1 ¾ cup of all-purpose flour
• 2 ¼ cup of low fat milk
• 1 Jar of Nutella

Directions

1. In a bowl, mix the sugar, buckwheat flour, melted unsalted butter or canola oil, water, salt, vanilla extract and eggs.
2. Alternate adding the all-purpose flour and low fat milk, mixing well after each addition.
3.  Prepare a non-stick sauce pan at a medium heat. Pour a ladle of batter into the pan and perform one full rotation in order to spread all the batter.
4. Leave to cook for 15 seconds, remove with spatula and place on plate.
5. Fill crepe with a Tbsp. of Nutella, fold and serve. Garnish to your preference.

Recipes By Bernard Gautier | Photos by Sarah A. Miller