RECIPES: Heart-healthy recipes from Rusconi's American Kitchen

Grilled filet of Salmon with Blackberry shellac brussels sprouts, marbled potatoes, carrot jus and tomatillo sauce

By Chef Michael Rusconi

(Serves 4)

Blackberry Shellac
1/2 pint             Blackberries
1/4 cup             Molasses
1/4 cup                Honey
1/4 cup                White balsamic Vinegar
1 tablespoon            ketchup

In a heavy sauce pot add your blackberries and vinegar. Reduce by half
Add all other ingredients and reduce by 1/3rd. Strain through a fine strainer and let cool.

Potato preparation

1 ½ lb            Fingerling potatoes (red B's may be substituted)
1 Tablespoon        Olive oil
1 Tablespoon         finely chopped garlic
¼ Teaspoon         Sea Salt of fine salt
1/8 Teaspoon         Ground Black Pepper

Toss your potatoes with the garlic, olive oil, salt and pepper.
Roast in a 350 degree oven until tender. The fingerlings take about 15-20 minutes.

Tomatillo Sauce preparation

4 each            Tomatillos
½ each         Poblano pepper (roasted, peeled and seeded)
½ each        large yellow onion (chopped coarsely)
1 clove            Fresh garlic (chopped)
¾ cup            Chicken stock
¼ bunch        Fresh cilantro
¼ cup            extra virgin olive oil
2 oz            Butter

Roast the tomatillos and the poblanos on a barbecue grill. Allow to cool and then peel the skin off of the poblano chili. Cut the chili in half and squeeze out the seeds.
In a small sauce pot slowly sweat your onions and garlic in a little olive oil. Rough chop your tomatillos and poblano chili. Add them to your pot along with your chicken stock and bring the sauce to a simmer for ten minutes. Blend your sauce in a blender rand add the cilantro, olive oil and butter. Season with salt and white pepper to your taste. Strain through a fine mesh strainer and reserve.

Carrot Jus
1 medium            carrot
1 small             Shallot shopped
1 Tablespoon             olive oil
½ cup                White wine
1 cup                 Chicken stock

On low heat in a small sauce pot sweat your shallots and chopped carrots until the shallots are translucent and the carrots are almost cooked ½ way. Add you wine and reduce until almost dry. Add you chicken stock and bring to a low simmer until the carrots are cooked through. Blend in a blender and strain. Season to taste.

For The Brussels sprouts and carrots
12 each            Brussels sprouts
1 oz                Butter
1 carrot            Cut in rounds

Blanch your Brussels sprouts in salted rapidly boiling water. Blanch your carrots in salted rapidly boiling water  Once they are tender sauté them both in butter and season with salt and pepper.

For the Salmon

4 each                6oz Salmon Filets


Lightly oil your salmon and season it with a little salt and pepper. Grill it on a very hot grill until almost completely done. When the Salmon are almost completely cooked brush on the shellac and allow it to caramelize on the grill. Be careful not to burn it. The glaze will darken quickly.

For the Plate up
Spoon your potatoes, Brussels sprouts, and carrots in the middle of a large dinner plate. Place your grilled Salmon on top. Spoon your sauce around the Salmon. Pare with a medium bodied Pinot Noir and have a great evening

Yellow Gazpacho Soup
For 4 ppl
By Executive Chef Michael Rusconi

3 each            Yellow Tomatoes, cored Seeded
1-1/2 each            English Cucumbers, peeled and seeded
1-1/2 each            Yellow Bell Peppers, Seeded
1/8  each            Yellow Onion, peeled
2 stalks            Celery, Washed, no Leaves
1 pinch            Chopped Garlic
1   oz                Olive Oil
1.5 oz                Sherry Vinegar
1/2 Tablespoon        Cilantro Chopped
½ Cup             Water
To taste             Salt
To taste            Ground white pepper
1/2 lb             Dungeness Crab
2 Tablespoons        Extra Virgin Olive oil
1 each            Juice of a fresh lemon

With a chefs knife rough chop all the ingredients.

Put half the water in a blender and add a small handful of your ingredients.

Turn the blender on.
You want to slowly add your ingredients so they liquefy and the blender continues to blend properly.
 If the ingredients in the blender stop blending add a little more water to thin the soup down.
 Add all ingredients until blended smooth. Strain through a medium course mesh strainer and chill.

You need to start with the cover off of the top of the blender. When you first start to blend the ingredients, use the pulse button on the blender to start the ingredients turning. Once it's blending properly slowly add more ingredients. If you put the ingredients in the blender and just turn it on you will have a surge out through the top of the blender. Pulsing prevents this from happening. If you don't have a pulse button adjust the blender to the low speed and toggle it on and off quickly so the ingredients blend properly.

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