Rakkasan Chef’s Rio-Salmon 
Delicately prepared Salmon with a brazil nut crust placed a top vitamin and mineral rich bed of delicious butternut squash, French green beans and julienne red pepper crowned with steamed Swiss chard ribbons; Finished by a lite-hollandaise sauce
Recipe ingredients: Sauce recipe is below (optional)
5oz. Salmon portion Omega 3, vitamin B12, Iro
2 fl.oz. Brazil nuts crushed Selenium
3oz. Swiss chard cut Vitamin A, Selenium, Calcium, Potassium, Iron, and Silica
3oz. Butternut Squash diced Vitamin A, vitamin E, Iron, Selenium, Potassium
1oz. French Green beans Fiber, Potassium, Calcium, Selenium, Zinc
1oz. Red Bell pepper julienne Antioxidants
1 ea. Egg whipped egg-wash Biotin, Vitamin B12
Directions:
Put on a pot of water and bring to a boil (by placing a lid on the pot the water will come to a boil quicker). You’ll use this to cook all the vegetables
Wash the vegetables; cut the tips off of the green beans; Julienne red bell pepper; Swiss chard lay the leaves on top of each other and cut horizontal ¼ inch wide strips; Using a very sharp knife cut the skin off of the butternut squash. Cut into large dice.
Squash: Place the butternut squash in the boiling water and cook till slightly firm in the middle (using a small knife to test a piece of squash looking for resistance to determine doneness, when the squash is just firm in the middle remove from the water). The squash will finish cooking on its own. Using the same water steam the remaining vegetables once the salmon finishes cooking.
Salmon: Coat one side of the salmon with egg wash; gently apply the crushed brazil nuts (season the crushed nuts with salt & pepper before adding to the salmon); Press firmly down on the crust to ensure it adheres to the salmon before laying gently in to the sauté pan crust side down first; On the side that’s face up in the pan, season the Salmon with pinch of salt and pepper.
[HOL-uhn-dayz] Sauce is optional: Using a traditional hollandaise sauce recipe you will us water to thin the sauce to the desired thickness if you feel your sauce is too thick. [HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.
Ingredients: Yields 1 cup.
2oz white-wine or rice vinegar
1-2 tbsp. Lemon juice
4 tbsp. hot water
3 large egg yolks
1/2 cup unsalted butter I prefer to sub with 4oz. olive oil or avocado oil
1/4 tsp. cayenne or hot sauce
1/2 tsp kosher or sea salt
Directions: Important never stop whisking while making this sauce
Heat the vinegar and reduce till there is only 1/3rd of it left in the pan. Bring a small saucepan with water to a boil. (The steam from this water is what’s going to cook the sauce so you may need an oven glove to protect your hand while holding the mixing bowl over the steam). Have a damp towel sitting on the counter near you to place the mixing bowl on. This will allow you to add each ingredient with the free hand while briskly whisking them in. This damp towel will prevent bowl from spinning on the counter.
Pour in a stainless steel mixing bowl the hot vinegar (or wine) and then add the egg yolks. Immediately begin briskly whisking the eggs as you place over the steam. Do not let the mixing bowl touch the boiling water this will cook the eggs to quickly. Whisk the egg and vinegar mixture for about a minute before add the next ingredient.
Place mixing bowl on damp towel, and using your free hand pour the olive oil in slowly while whisking at the same time. Place back over the steam and whisk for another 30 seconds. Remove bowl, placing on the towel and add the lemon juice, cayenne/hot sauce and salt. Return to heat and whisk for another 30 seconds (so to ensure its thoroughly blended). If the sauce is to thick add one teaspoon at a time of hot water while whisking until you achieve the desired smoothness.
Plating:
In the center of the plate place all the butternut squash; Gently top the squash with the green beans and red bell pepper; Then place the Swiss chard a top of the beans and peppers; Take the Salmon crust side up, place on top of the Swiss chard; Using a tablespoon, spoon 6 tablespoons on Salmon and around the place.
You have just completed the preparation of Rakkasan Chef’s Rio-Salmon
Recommend wine: Domaine Houchart Cotes De Provence/Australia Tyrrells Wines Old Winery Rose/ California