Serves: 4
Clams and Sausage Ingredients:
3 tablespoons olive oil
1 medium red onion, finely diced (about 2/3 cup)
2 tablespoons chopped garlic (about 3 cloves)
1/4 cup seeded and chopped tomatoes (about 1 Roma tomato)
1 tablespoon Old Bay seasoning
8 ounces chorizo or kielbasa, diced
16 littleneck clams
1 cup white wine
Sea salt and ground pepper to taste
3 tablespoons butter
1 lemon (about 2 to 3 tablespoons), Juice of
1/3 cup chopped fresh parsley, more for garnish
Salmon Ingredients:
1/4 cup canola oil, plus 1 tablespoon
4 (4 ounce) salmon fillets
Salt to taste
1/4 cup freshly cracked black pepper
Procedure:
Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook until translucent, 7 to 9 minutes. Add garlic, tomato and Old Bay seasoning. Cook 1 minute, stirring occasionally, until spices smell toasty. Add chorizo and littleneck clams. Add wine, cover and simmer until clams open, 3 to 5 minutes. Add salt and pepper to taste. Turn off heat, stir in butter. Add lemon juice and parsley.
While onions cook, heat 1/4-cup oil in another sauté pan over medium heat. Rub salmon with one tablespoon oil and season with salt. Press a generous amount of pepper on one side of the fillets. Sear fish, pepper side down for 5 minutes, turn fillets over and sear an additional 3 to 5 minutes, until the fish is cooked through. Set aside and cover with foil to keep warm.
To serve, spoon clams and kielbasa over salmon and garnish with additional parsley.
Restaurant: East Coast Grill, 271 Cambridge St, Cambridge, MA, USA
Recipe Type: Authentic
Submitted By: Chef Chris SchlesingerRecipe Type: Authentic
Recipe Author: Chef Chris Schlesinger
Original Photograph By: Chef Chris Schlesinger/wholefoodsmarket.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.wholefoodsmarket.com/recipe/black-pepper-crusted-salmon-littleneck-clams-and-chorizo