I received this recipe in a Copycat email this morning: From David Burke & Donatella Restaurant - New York City
David Burke, one of NY City's premier chefs and a pioneer in
American cooking, is also an artist, entrepreneur and inventor.
He's won countless awards and accolades for his creative recipes.
David opened David Burke & Donatella in January, 2003 with
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!
This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.
Grains of Paradise were a common spice in Europe before the discovery of black pepper. It's still used in North and Western Africa. The flavor is similar to that of pepper, but it has a slightly more fruity flavor. It pairs very well with white fish.
From the Boulevard Gourmet Caterers in Palm Beach Gardens, FL. This is a very simple and extremely delicious recipe. If serving as a main dish, serve over rice. Simple preparation without many ingredients.