West End Tavern
Traverse City, Michigan
Scottish Salmon Plate
7 Oz. Scottish Salmon
4 Oz. Asparagus Spears, grilled
5.5 Oz. Risotto, cooked
1 Tbsp. Herb Butter
1 Pinch Parsley, fresh
2 Tbsp. Prosciutto, diced
1 Tbsp. Garlic, fresh, minced
3 Grape Tomatoes, halved
¼ Cup Chicken Stock
¼ Cup Heavy Cream
¼ Cup Parmesan Cheese, shredded
- Season salmon with salt and pepper and place on grill. Cook for 5-7 minutes, then flip and continue to cook until desired doneness is reached.
- In a sauté pan, add 3 Tbsp. oil over medium heat. When oil is hot, add the diced prosciutto and cook for 2 minutes.
- Add the minced garlic.
- Deglaze the pan with white wine, then add the chicken stock and heavy cream. Add risotto and toss to incorporate.
- Season with salt and pepper to taste and finish the risotto by adding shredded parmesan cheese.
Using a scoop, place one scoop risotto in center of plate. Place asparagus spears on top of risotto and then place salmon on top and at an angle. Do not cover the tips of the asparagus spears. Place herb butter on top of fish to melt. Place charred lemon wedge and charred grape tomatoes around the fish. Sprinkle with fresh parsley.