Wilderness to Table, Season 1, Episode 2

About Video

Bread Crusted Pan Seared Salmon

Chef Bri gives us her take on a great fish dinner. She starts with a Soy Bean Salad with Pine Nut Pesto, Red Onion, Grana Padano Cheese, Shredded Romaine Lettuce with Red Wine Vinaigrette. For the entrée Chef Bri makes a Bread Crusted Pan Seared Salmon, Fingering Potatoes, Vidalia Soubise, and Pickled Green Onions. For the dessert is the Rhubarb Peach Compote with Chantilly Cream and Vanilla Bean Ice Cream.

To watch Chef Bri walk you through the steps to prepare your freshly caught or store bought whole salmon, select the link below.

MEAT PREPARATION:

SPONSORED BY:

Wusthof
Vortex
John Boos
Mossberg
Chefs Choice
Federal Ammo
HHA
Microplane
Anolon
Breville
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