While we at Catering by Design are delighted to cater for you and yours by creating delicious menus and exciting entrees for your special events, we think that every now and then it’s nice to share a few of our recipes that you can recreate on your own if you wish.
With more than 30 years of experience in the food, catering and hospitality industries, it’s not a stretch to say I’ve fine-tuned quite a few full-proof recipes over the years. One that stands out as a stellar go-to for anytime is this Grilled Filet of Salmon with Roasted Fennel and Chili Cream combination. Delicious and flavorful while not too complicated is what makes it a standout.
Since we are heading into the summer months, take advantage of plating this entrée on your favorite colorful piece of china and serve with a summer salad of mixed greens, shaved almonds, grapes, homegrown cucumbers and summer tomatoes drizzled with zesty vinaigrette. Pair with a chilled pinot grigio, and you are set.
Dinner is served – hope you enjoy!
Grilled Filet of Salmon with Roasted Fennel and Chili Cream
Prepping and Instruction for the Filet of Salmon:
• 2 lbs Boneless, Skinless Salmon Filet
• Rub with Olive Oil, Salt, Pepper, Garlic
• Grill on Hot Grill for 3-4 minutes on each side or until done
• Remove from Grill and serve with Sauce (see sauce instructions to follow)
Ingredients and Instruction for the Roasted Fennel and Chili Cream Sauce:
• 4 Cups Heavy Cream
• ¼ cup Onion
• 5 Cloves Garlic
• ¼ cup Chopped Roasted Fennel
• 2 Roasted Chili Peppers. You can vary this depending desired heat you want.
• Salt and Pepper to taste
-Bring to boil all ingredients. Lower heat to medium, simmer slowly.
-Let reduce until of sauce consistency while stirring frequently to prevent scorching.
-Once the sauce is of the desired consistency, strain and season with salt and pepper.
-Serve under the Salmon for better plate appearance.
-Garnish with Grilled Chilis and Slices of Grilled Fennel
Catering by Design has been offering catering in Raleigh, Durham, Chapel Hill, Cary, Wake Forest and areas in between the Triangle and the North Carolina coast since 2000. Give Executive Chef Greg Lewis and the Catering by Design team a call to help you customize menus for your upcoming corporate functions, social gatherings, intimate affairs, wedding receptions and grand galas.