Chef Skylar Smith puts the finishing touches on a salmon dish at the Denver Broncos dining room in Dove Valley. (Photo by Cyrus McCrimmon, The Denver Post)
Ever wonder what it takes to fuel an NFL player? Well, at the Denver Broncos dining hall at their Dove Valley headquarters, it’s no longer big slabs of steak and baked potatoes. With a new professional-grade kitchen, a team of chefs — along with the team dietitian — are putting out tasty, creative fare for the athletes.
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Maybe you’d like to try one of the dishes at home. Here’s a recipe for pistachio-crusted salmon in a lemon-caper reduction that you can try at home. The recipe comes courtesy of Justin Domsch, the Broncos’ executive chef. “I was really proud of this one,” he says. “It went over well.”
Pistachio Crusted Salmon with Lemon-Caper Reduction
Justin Domsch, the executive chef for the Denver Broncos, created this dish for the team. He modified it for the home cook. Serves 4.
Ingredients
½ cup pistachios, shelled
¼ cup seasoned breadcrumbs or panko
2 tablespoons Italian flat-leaf parsley
2 tablespoons Dijon mustard
1 tablespoon agave nectar
4 salmon filets (Scottish or Alaskan), skin off
2 tablespoons clarified butter
Kosher salt and fresh cracked black pepper to taste
Directions
Preheat oven to 375.
Pulse pistachios in food processor and mix with breadcrumbs and parsley. Combine mustard and agave nectar. Season both sides of salmon with salt and pepper.
Heat sauté pan with clarified butter on medium-high heat. Sear one side of the salmon for 3-4 minutes and remove from pan and place on baking sheet pan. Let salmon cool slightly. Brush seared side of salmon with Dijon-agave mix. Roll pistachio bread crumb mixture on top of Dijon and agave.
Bake salmon for 7-10 minutes or until internal temperature is 125. Let rest for 5 minutes. Plate with lemon caper sauce and serve.
Lemon Caper Reduction
Ingredients
1 tablespoon olive oil
2 tablespoons peeled garlic, minced
3 tablespoons peeled shallot, small dice
1 cup chardonnay
3 cups fish stock
2 lemons with zest and juice
½ cup heavy cream
½ cup half-and-half
½ cup capers
Kosher salt and cracked black pepper to taste1 tablespoon Italian flat-leaf parsley
Directions
Heat pan on medium-high heat with olive oil. Sauté garlic and shallots. Deglaze with white wine, and reduce. Add fish stock, lemon juice and zest, lower to medium heat and bring to simmer. Add cream, half-and-half and capers and reduce.
Season with salt and pepper and add parsley. Present the sauce on the bottom of the plate and place the fish on sauce.
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