Recipes

Ginger-Soy Salmon With Splendido's Risotto

As featured on KOLD-TV in November 2006!

4 5 oz salmon fillets

Marinade:

1 cup Tamari sauce

½ cup water

¼ cup white vinegar

2 T minced garlic

2 T minced ginger

1 qt apple juice

Divide marinade in half.  Marinate salmon overnight in half of the marinade. Discard marinade after removing the salmon.

Take remaining half marinade and bring to a boil on the stove, thicken to a syrup consistency with a slurry.  (Slurry is a mixture of cornstarch and water to use for thickening broths.)

Season salmon with salt and pepper, sear each side until golden brown, then bake in 375° oven for five minutes (medium rare) or until done to your preference.

While salmon is in oven, take fresh pineapple, peal rind, and core fruit.  Cut into ¼s , lengthwise, and grill pieces for about two minutes on each side and let cool.

Heat sauté pan with olive oil and sautéed vegetables.  Suggestions for vegetables: nappa cabbage, sliced shitake mushrooms, chiffnoade red onions, and red peppers.  Sauté vegetables for one minute, add pinch of garlic, salt, and pepper and deglaze pan with half of the thickened marinade.  Cover and remove from heat.

Arrange platter with pineapple slices at 12, 3, 6, and 9 positions, place stir-fry vegetables in center, and top with salmon filets.  Pour remaining thickened marinade from sauce pan over salmon, garnish with fresh herbs, and enjoy!

Holiday Risotto

1 cup Arborio rice

¼ cup each onion, celery, carrots

½ cup sundried cranberries

1 T garlic

¼ cup asiago cheese

1½ cup chicken stock

1 cup heavy cream

Sauté onions, celery, carrots and cranberries in equal parts butter and olive oil.  Add Arborio rice and sauté for another two minutes.  Add garlic, chicken stock and cream and bring to a simmer, cover and cook for 20 minutes.  Then fold in asiago cheese and salt and pepper to taste.

Bacon-Wrapped Shrimp With Horseradish Basil Cream Sauce

4 large shrimp, shelled and de-veined

4 strips of apple-smoked bacon

Wrap bacon around shrimp and secure with small skewer. Cook on grill until bacon is crisp.

Horseradish Basil Cream Sauce

1 tsp olive oil

1 T horseradish

1 tsp garlic

1 tsp basil cut paper thin

¼ cup Chablis wine

4 oz heavy cream

Heat pan, add olive oil, add garlic, basil, horseradish.  Sauté one minute and add wine and reduce.  Add heavy cream and simmer until sauce just coats the back of the spoon. Pour sauce on a plate, arrange shrimp in a circle and garnish with the basil leaf.  Add salt and pepper to taste.

Candied Lemon Aioli Sauce  

4 fresh lemons cut in half

1 cup granulated sugar

5 egg yolks

1 cup olive oil

Cut lemon in half in sauce pot, then put lemons in juice after squeezing. Add one cup sugar and simmer until golden brown.  Strain the juice and discard the lemons.  Bring juice down to approximately 80° and add to a food processor with egg yolks, blend to smooth consistency while heat is cooking yolks.  Slowly add olive oil and blend to a homemade mayonnaise base. Pour sauce over your favorite seafood which you’ve already cooked!

Tequila Chicken With Jalapeno Fettuccini

4 oz diced chicken

¼ cup red onion, julienne

¼ cup each red, yellow and green peppers

1 tsp garlic

1 tsp cilantro

1 oz lime juice

2 oz tequila

4 oz heavy cream

Heat in a sauté pan one teaspoon of olive oil.  Add all ingredients including the cilantro and sauté until you smell the garlic (but don’t brown the garlic). Add the lime juice and then the tequila (pull pan from heat before adding tequila) and then flame. Add cream and reduce the mixture over heat to thicken. Add salt and pepper to taste and toss with jalapeno fettuccini.

Menus 

Splendido features four restaurants, all with their own unique menu choices. We also have a private dining room where you may host your own events. Below is just a sampling of what you might find in our dining venues.