By D23 Team
As a special treat, our friends at Disney Editions have served up three of delightful recipes for us from their cookbook, Delicious Disney: The Fresh Edition. So while you wait for your next Disney excursion—after all author Pam Brandon’s book is on-sale as an exclusive souvenir only available at the Walt Disney World and Disneyland Resorts—feast your eyes on these delicious dishes, Disney-style. This week, we have the perfect entrée for your next soiree.
Click here for the starter recipe.
Pan-seared Salmon, with Tomato Caper Relish, Sautéed Spinach, and Basil Beurre Blanc
DISNEYLAND PARK
BLUE BAYOU RESTAURANT
Crickets chirp, frogs croak, and it’s always twilight at the Blue Bayou Restaurant, a Disneyland Park favorite. Cajun- and Creole-inspired cuisine is on the menu, and luxurious beurre blanc sauce adds New Orleans flair to this dish. The sauce works well with all types of fish.
SERVES 4
TOMATO CAPER RELISH:
1 small tomato, diced
1 small onion, diced 2 tablespoons capers
1/4 cup olive oil
5 basil leaves, chiffonade
Coarse salt, freshly ground black pepper, to taste
BASIL BEURRE BLANC:
4 cups loosely packed fresh basil
1/2 cup chopped fresh chives
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/3 cup Chardonnay
2/3 cup heavy cream
1 teaspoon cornstarch
1 teaspoon water
2 tablespoons butter, at room temperature
Coarse salt, freshly ground black pepper, to taste
GOAT CHEESE MASHED POTATOES:
2 pounds red potatoes
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon salt
1/4 cup crumbled goat cheese
PAN-SEARED SALMON:
4 (6-ounce) salmon fillets, skin removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil
SAUTÉED SPINACH:
1/4 cup olive oil
4 cups spinach
Coarse salt, freshly ground black pepper, to taste
GARNISH:
4 tablespoons microgreens, optional
FOR TOMATO CAPER RELISH:
- Combine tomato, onion, capers, olive oil, and basil leaves in a small bowl. Season with salt and pepper.
- Set aside until ready to serve.
FOR BASIL BEURRE BLANC:
- Combine basil, chives, garlic, and lemon juice in a blender or food processor. Blend until herbs and garlic are finely chopped. Add oil and blend until smooth. Set aside.
- Heat Chardonnay over medium heat in a medium saucepan for 5 minutes, until reduced by half. Add in heavy cream and continue cooking for 7 minutes, until reduced by another quarter. Add reserved basil mixture and cook over medium-low heat, whisking constantly until fully mixed.
- Whisk cornstarch and water together in a small bowl. Return heavy cream mixture to a boil over medium-high heat. Whisk in cornstarch mixture and reduce heat to medium-low. Cook for 3 to 5 minutes, until sauce begins to thicken.
- Pour sauce through a fine-mesh strainer and whisk in room temperature butter.
- Season with salt and pepper. Keep warm until ready to serve.
FOR GOAT CHEESE MASHED POTATOES:
- Place potatoes in a large stockpot and cover with cold water. Bring water to a boil. Cover and reduce heat to medium. Cook for 20 minutes, or until potatoes are tender.
- Drain potatoes and place in a large bowl. Mash with butter, heavy cream, and salt.
- Fold in goat cheese. Keep warm until ready to serve.
FOR PAN-SEARED SALMON:
- Season salmon with salt and pepper.
- Heat oil in a sauté pan over medium heat for 5 minutes, until hot. Cook salmon for 3 minutes on each side, until desired doneness. Keep warm until ready to serve.
FOR SAUTÉED SPINACH:
- Heat oil until shimmering in a large sauté pan over medium heat. Add spinach and sauté just until spinach begins to wilt.
- Season with salt and pepper. Remove from heat and keep warm until ready to serve.
TO SERVE:
Evenly divide potatoes on 4 serving plates. Drizzle 1/4 cup of basil beurre blanc around the edge of the potatoes. Top with spinach, then salmon. Spoon tomato caper relish on top of salmon and garnish with 1 tablespoon of microgreens, if desired.
