Salmon with Proscuitto, Butternut Squash,
Arugula and Guajillo Port Reduction
6 oz salmon, block cut, proscuitto wrapped
3 oz roasted butternut squash
1 oz arugula
2 oz Guallijo Port Reduction
Roasted Butternut Squash
2 each butternut squash, peel and large dice.
Toss with olive oil, salt and pepper and grainy mustard.
Roast in oven at 350 degrees for twenty minutes until done and ready to eat.
Guallijo Port Reduction
1 bottle of port
3 guallijo peppers
3 cinnamon sticks
1 tablespoon of whole black pepper corns
2 bay leaves
1 tablespoon of sugar
2 sprigs of thyme
Reduce until syrup consistency.
Walnut and Basil Pesto
2 cups toasted walnuts
½ cup grated parmesan
3 cups fresh basil
Salt and pepper
Add olive oil till desired thickness.
1 oz quenelle
Garnish with pomeganate seeds