Dining

A very Vegas Thanksgiving menu: Grilled salmon

Grilled salmon on braised leek and brie cheese orzo

Jean Paul Labadie of Marche Bacchus

This flavorful salmon and orzo dish is a fantastic turkey substitute for friends who prefer fish to poultry. Serve this as a composed dish or allow guests to assemble their own plates.

Ingredients:

4 5-oz. pieces salmon

4 cups cooked orzo pasta

4 oz. brie cheese, rind removed*

2 cups leeks, sliced into ½ rings

3 tbsp. butter

½ cup chicken stock

1 qt. spinach

1 tbsp. shallots, chopped

1 cup extra virgin olive oil

½ ea. orange, juiced

Salt

Black pepper

White pepper

*To remove the rind of the brie cheese, heat a nonstick skillet until very hot. Place the cheese on the pan for about 45 seconds on each side. Remove and promptly peel the rind off. It should come off very easily.

Directions: Season and grill the salmon until desired doneness. Warm the olive oil, orange juice and the shallots in a pan, then transfer to a blender and puree with the spinach until smooth. Season with salt and pepper to taste. Set aside. In a small sauce pot, melt the butter. Add the rinsed leeks, salt and white pepper and cook very slowly until leeks are very tender. In a medium skillet, bring the chicken stock to a simmer, add the brie and stir for a couple of minutes until it starts to melt. Stir in the braised leeks and the orzo and mix until all the ingredients are well incorporated. Season with salt and white pepper. To plate, place about a cup of the orzo mix in center of plate, place salmon on top and drizzle the spinach oil over and around the salmon.

Next: Chorizo and jalapeno stuffing by Dos Caminos.

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