Recipe by Chrissie Bennett, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA
Image by Diana DeLucia
Season the salmon with salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about four minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, four to five minutes more.
Cook the rice using broth instead of water. When the cooking time is up, do not open the lid; turn the heat off and keep the lid tightly covered for ten minutes to allow continued steaming. If the rice is too firm, mix in just enough extra broth to moisten all the rice, cover, and simmer for another ten minutes. While the rice is cooking, add the butter to a large/deep skillet over medium-high heat. Once the butter is melted and starting to bubble, add the olives and English peas. Stir to combine. Cover and cook five minutes, stirring occasionally. Add the brussels sprouts, garlic, Italian seasoning, and black pepper, stirring for another two minutes until softened. Check rice for doneness. Fluff with a fork and add to a skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.
On a serving plate, spoon the wild rice in the center, place the salmon on top and garnish with zucchini blossoms.
Camaraderie Cellars Cabernet Franc, Columbia Valley, WA
Nice and earthy with hints of cherry fruit running through it, notes of truffle and mushrooms, very Bordeaux-ish, nice finish. It pairs well with this grilled Roasted Salmon recipe.
Winged Foot Golf Club, Mamaroneck, New York, USA
Image by Larry Lambrecht, courtesy Winged Foot Golf Club