Page 10 - Boca Club News - August '19

Page 10, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s Executive

Chef Joe Longo: Maple Mustard Salmon Skewers

There is a reason why one of the
areas of culinary skills on which
Chef Longo has earned his deserved
reputation is seafood—along with
Italian cuisine and American fusion.
This month’s recipe---which, like
the others in these Boca Club News
columns, are selected from his personal
collection---is a wonderful example of the creativity
and taste that marks them all. Chef Longo’s recipes are
presented here with the cooperation of Clubhouse Manager
Ed Cichielo; Director of Food and Beverage Lorant Botha
and, in some cases, Pastry Chef Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves 8.
Ingredients
2 tbsp. pure maple syrup
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
3 tbsp. grapeseed or vegetable oil
2¼ lbs. skinless salmon fillet, cut into 1½-inch pieces
16 six-inch metal skewers, or wooden skewers soaked in
water for 1 hour
Salt
Pepper
Directions
In a small bowl, whisk the maple
syrup with the lemon juice, both
mustards and 1 tablespoon of the
grapeseed oil.
Thread the salmon onto skewers and
season all over with salt and pepper.
In a large cast-iron skillet, heat 1
tablespoon of the oil until shimmering.
Add half of the skewers and cook over Photo by Jon Ricco
moderate heat until browned on the
bottom, 1 to 2 minutes.
Flip the skewers and cook, basting with the mustard glaze
and turning occasionally, until glazed and nearly cooked
through, about 5 minutes total. Repeat with the remaining
oil and skewers. Transfer to a platter and serve right away.