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Scottish Salmon Fillet with Manchego Cheese

February 27, 2012

A beautiful, satisfying main dish featuring fish...and cheese!

Fresh fillets of Scottish salmon, at once tender yet meaty, rich yet mild, deserves special treatment. And that’s just what John-Carlos Kuramoto and his kitchen team at Michael’s Santa Monica give this inspired winter main course. After perfectly cooking our the pristine seafood, they shred imported Spanish Manchego cheese over the top and add toasted farro (a wonderful, nutty-tasting ancestor of wheat), tiny black trumpet mushrooms, and fines herbes. Fennel beurre blanc pulls it all together with its rich, warming, subtly sweet aroma and flavor. In place of the usual squeeze of lemon you might expect, we grace each plate with freshly grated lemon zest. You’re going to adore it!

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