Pan-Seared Salmon (Recipe serves 4)
Blistered Tomato Ragoût, Ricotta Gnudi, Wild Mushrooms,& Balsamic-Scented Watercress
For the Gnudi
1 Cup Ricotta Cheese
3/4 Cup All-Purpose Flour, divided
1/2 Cup Freshly Grated Parmigiano-Reggiano
2 Egg Yolks, Lightly Beaten
1/4 Teaspoon Freshly Grated Nutmeg
2 Teaspoons Freshly Ground White Pepper
2 Teaspoons Sea Salt, or More to Taste
½ Lemon, Juiced (optional)
Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add white pepper, and salt; mix until gnudi mixture is well-combined.
Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain and set aside.
For the Dish
4-7 oz Salmon filets
1-Pint Heirloom Cherry Tomato
6 each Sliced Garlic Cloves
1 Cup White Wine
4 oz Unsalted Butter
2 Tablespoon Chopped Parsley
1.5 Cups Ricotta Gnudi
2 Cups Sliced Wild Mushrooms (Shitake, Trumpet, and Oyster)
2 oz Olive Oil
1 Lemon Juiced
1 Teaspoon Aged Balsamic
Kosher Salt and Black pepper for seasoning
Preheat oven to 425F. Season and sear salmon put in the oven and cook to medium about 5-6 minutes. In a separate pan sauté mushrooms until they start to color. Add Gnudi garlic and tomato sauté until tomatoes start to pop. Add wine and reduce 2/3 down and emulsify butter. Finish with parsley. In a separate cold bowl mix lemon juice balsamic and watercress season with salt and black pepper.
Mound Ragu in the center of 4 pasta bowls. Place salmon on top of Ragu and garnish with watercress salad and serve.