Kitchen Party contender and Belgravia Hub exec chef Naga Singh has a full-on-flavour recipe for salmon—a terrific dinner party dish or just for two.
“For the fluffiest gnocchi, select potatoes high in starch, like Russet or Idaho. Handle the dough gently; excessive kneading can result in dense gnocchi. If the gnocchi feel sticky, lightly dust them with additional flour before cooking,” –Chef Naga Singh, Belgravia Hub.
| 2 fillets | Coho salmon, skinless (6 oz each) |
| 4 T | blackened spice |
| 1 c | potato gnocchi (recipe below) |
| 1 c | Romesco sauce (recipe below) |
| 2 T | grated parmesan |
| 2 t | parsley, chopped |
| 2 T | crumbled feta cheese, if desired |
| 2 | olive oil |
| salt and pepper, to taste | |
| handful | arugula |
Preheat oven to 365°F.
Coat the salmon fillets generously with blackened spice. Sear in a hot pan on one side until blackened. Flip over and transfer to the oven. Roast for 5-6 minutes until cooked through. Reserve.
Heat the oil in a pan, and sauté chopped garlic until fragrant. Add the Romesco sauce and incorporate the blanched gnocchi, tossing well to combine. Adjust seasoning with salt and pepper. Finish with a cube of butter, Parmesan and chopped parsley.
Potato Gnocchi
| 2 lg | Russet or Idaho potatoes (about 1 pound) |
| ½ c | flour |
| ¼ c | semolina flour |
| ¼ t | salt |
| ¼ t | black pepper |
| 1 T | olive oil |
| 2 | egg yolks, lightly beaten |
Preheat your oven to 350°F.
Bake the potatoes directly on the oven rack until tender, about 30 minutes. Once baked, let them cool slightly. Slice them in half and scoop the flesh into a large bowl. Using a potato ricer or a fine sieve, mash the potatoes until smooth.
Add the flour, salt, black pepper and egg yolks to the mashed potatoes. Mix gently until a dough begins to form. Transfer the dough to a floured surface. Knead for about 5 minutes until it becomes smooth and elastic, being cautious not to overwork it.
Divide the dough into 4 equal pieces. Roll each piece into a long rope, approximately ¾-inch thick. Slice each rope into 1-inch pieces. Using the back of a fork, gently press into each gnocchi to create ridges, which helps the sauce cling.
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook for 3-5 minutes until they float to the surface. Reserve.
Romesco Sauce
| 2 | roasted red peppers, seeded |
| 1 t | chopped garlic |
| 1 | tomato, chopped |
| 1 T | chopped parsley |
| 2 T | raw skinless almonds |
| 1 t | wine vinegar or lemon juice |
| ½ t | salt |
| ½ t | smoked paprika |
Blend all ingredients together in a food processor until smooth. Adjust seasoning to taste. Reserve.
Arrange the gnocchi on each plate. Place salmon on top and finish with a garnish of arugula salad tossed with olive oil, salt and pepper. Sprinkle crumbled feta over the arugula, if using.
Serves 2.