Good Eats: Honey Salmon & Chickpea Puree Recipe

May 20th, 2013 • BY

Stowe, the quintessential Vermont hamlet, has mountain recreation figured out. In winter, skiers slalom down the 100-plus trails of Stowe Mountain Resort, and snowshoers explore forests for frozen waterfalls. In summer, visitors choose from an overwhelming menu of activities, including mountain biking, road biking, fly fishing, canoeing or kayaking. Come evening, the best base camp is undoubtedly Stowe Mountain Lodge, located in the middle of the resort, right at the base of Mt. Mansfield.

The lodge’s aesthetic can best be described as cabin chic, with exposed timbers, walls of stone, and plenty of glass to ogle the surroundings. Guestrooms have private balconies, fireplaces, custom-made local lamps, and art from regional artists.

But the best part, in our opinion, is the food. (Thankfully, in such a setting, one thing you can count on is a good appetite.) Chef Josh Berry oversees a restaurant and bar focused on sustainable, local food paired with organic and biodynamic wines from across the globe. This honey-glazed salmon recipe is just one delicious example of Berry’s simple, thoughtful, and healthy creations:

Honey-Glazed Atlantic Salmon with Chickpea Puree, Shaved Fennel, and Kalamata Olives

Salmon Ingredients:
two 8 oz. salmon fillets
1 oz. local honey
kosher salt and freshly ground black pepper

Method:
Heat a small amount of oil in a large sauté pan, season and sear the salmon on both sides. Remove the salmon from the sauté pan and place on baking sheet. Lightly brush the salmon with the honey and cook in a 350-degree oven until golden brown and cooked through.

Chickpea Puree Ingredients:
4 cups chickpeas, drained
3 cloves garlic
2 large lemons, juiced
olive oil & water
salt and freshly ground black pepper

Method:
Using a food processor, blend the chickpeas with the garlic. Add the lemon juice. Add enough of the water to make the chickpea-garlic mixture become loose. Slowly add the olive oil until the mixture is smooth. Season with salt and pepper.

To Serve:
Place a small spoonful of the chickpea puree onto a serving plate. Gently rest the salmon atop the chickpea puree. Garnish the dish with thinly shaved fennel, orange segments, kalamata olives, and baby basil.

Kamagra oral jelly Online something to buy the most convenient way. He doesn’t demand from you any actions except how to visit the website. And in separate with goods necessary to you to put the end. To specify your address and to wait for the supplier to whom you will give money.

Kate Siber

About

Kate Siber has worked as a pastry cook, a small-time farmer, a ski-rental tech, and a thankless-accounting drone, among other distinctive vocations, but the career she tried on and kept was writing. For the last eight years, Siber, a freelance writer and correspondent for Outside magazine, has traipsed the globe in search of stories, shooting blowguns with Amazonian tribes in Ecuador, tracking rhinos in South Africa, and diving with— More about this author →