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Name Soundalikes - Nikita Khrushchev

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SAVEUR RECIPES Seared Salmon with Salsa Verde SERVES serves 4 AMERICAN DINNER OR MAIN COURSE FISH & SEAFOOD FRY NORTH AMERICAN Ingredients FOR THE SALSA VERDE: • ½ cup chopped fresh chives • 1/2 cup chopped fresh basil • ½ cup chopped fresh parsley • 1 clove garlic, peeled and chopped • Zest of 1 orange • ½ cup extra-virgin olive oil • Salt and freshly ground black pepper FOR THE SALMON: • 2 tbsp. white wine • Extra-virgin olive oil • ½ cup coarse cornm eal 2 tbsp. chopped fresh thym e dfall. 1.1. wound 11. blak 1. Colt Che Instructions STEP 1 hef hnny Schmitt-whose family is of French Laundry fame -ma us this flavorful green sauce by picking handfuls of fresh herbs om the bountiful gardens behind the Boonville Hote, then crushing hem with a mortar and pestle to preserve their color and flavo Ơ STEP 2 ||| = For the salsa verde Crush chives, basil, parsley, garlic, and orange zest into a coarse paste it mortar and pestle. Drizzle oil into the paste while stirring with the pestle. Season to taste with salt and pepper, then set aside. STEP 3 For the salmon: Mix together wine and 2 tbsp. oil on a plate and set aside. Mix together cornmeal, thyme, and salt and pepper to taste on another plate and set aside. Moisten salmon filets in the wine and oil, then dredge in the cornmeal mixture. Heat 1 tbsp. oil with the clarified butter in a large skillet over medium-high heat. Add salmon filets and sear, turning once, until fish is golden on both sides and just cooked through, about 3 minutes total. Transfer filets to a plate.

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