Vin'tij Wine Boutique & Bistro

Chef John Jacob
10859 Emerald Coast Pkwy. #103, Destin, FL 32541
850-650-9820

Molasses Roasted Salmon Salad with Red Wine-Saffron Vinaigrette,
Tuna with White Bean and Vegetable Fricassee, Lemon Pound Cake with Strawberries

Molasses Roasted Salmon Salad
with Red Wine-Saffron Vinaigrette

• 1 tsp. saffron
• 1 cup white vinegar
• 1 Tbsp. chopped garlic
• 1 cup herb oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup red wine

Whisk all ingredients together until blended.

Molasses Roast Salmon:

• 1 lb. boneless salmon filets
• 2 Tbsp. Bad Byron’s Butt Rub or Backyard Chef spice
• Molasses
• Mixed salad greens

Place salmon filets on a foiled pan and coat with the spice rub and molasses. Roast in a 375 degree oven for approximately 8 minutes. Let cool and flake onto salad. Top with Red Wine-Saffron Vinaigrette. May garnish with pickled onions, goat cheese, and pine nuts.

Serves 4

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• Tuna steak
• Roasted garlic
• All purpose flour
• Canola oil

Rub roasted garlic on tuna steak and press in a dusting of all purpose flour. Sear in a hot pan with canola oil and cook to desired doneness.

White Bean and Vegetable Fricassee:

• 2 Tbsp. butter
• 3 cups white beans, cooked
• 12 fresh green beans
• 2 fresh tomatoes, chopped
• 12 asparagus spears
• 3 portobello caps, diced
• 3 Tbsp. chiffonade of basil
• 1 Tbsp. chopped garlic
• 1/4 cup herb oil
• 1 tsp. salt
• 1 tsp. black pepper

Add the butter to a large sauté pan and sauté all vegetables. Add remaining ingredients to the pan and cook for 5 more minutes. Serve vegetables with tuna steak.

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• 1/2 lb. unsalted butter
• 1 cup honey
• 4 eggs
• 2 1/4 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• Minced zest of 3 lemons
• 1 1/2 Tbsp. vanilla extract
• Juice of 3 lemons

In a mixing bowl, cream together the butter and honey. Add the eggs one at a time and blend thoroughly. In a separate stainless steel mixing bowl, mix the flour, salt and baking powder. Add the eggs, butter, and honey mixture to the flour and fold in evenly. Add the minced lemon zest, vanilla and lemon juice. Butter and flour a baking pan. Add the batter and bake in a 325 degree oven for approximately 40 minutes or until a toothpick comes out clean.

For topping:

• 5-6 fresh strawberries, cut in half
• pinch of sugar
• 1/4 tsp. butter
• 1 tsp. balsamic vinegar

Cut 5-6 fresh strawberries in half. Saute with a pinch of sugar in a sauté pan. Add 1/4 tsp. butter and 1 tsp. balsamic vinegar and incorporate. Serve over lemon pound cake.

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