Remington's 3-course menu for Valentine's Day

Can't go out for dinner this Valentine's Day?  Why not make a fancy meal right in your own kitchen.

Ken Kochenash, the Executive Sous Chef at Remington's restaurant, shares some tips and tricks to making the perfect meal.

3-course menu for Valentine's Day
Available Feb. 14 - 16, 5pm - 10pm
Remington's at the Scottsdale Plaza Resort
7200 N. Scottsdale Rd.
Scottsdale, AZ 85253
Reservations: (480) 951-5101
*$65 per person. Sales tax not included, 20% gratuity automatically added on all holidays.
www.scottsdaleplaza.com

Seared fillet of Atlantic salmon topped with a sauté of jumbo lump crab meat, oven roasted tomatoes and capers in a lemon cream sauce.  

Equipment

Two non stick sauté pans

One pair of kitchen tongs

One small stainless steel bowl

One large dinner plate

Ingredients

2 ounces vegetable oil

2 ounces salt and pepper mixture

8 ounce salmon fillet, skin removed

2 ounces heavy cream

1 ounce lemon juice

½ ounce minced garlic

1 ounce oven roasted tomatoes

½ ounce capers

2 ounces jumbo lump crab meat

1 lemon, cut into quarters

Method

Preheat sauté pan over medium heat for 2 minutes and add 1 ounce of vegetable oil.  Season both sides of salmon fillet liberally with salt and pepper mix and place into pan.  Sear salmon fillet on one side for 4 minutes and using kitchen tongs, flip salmon fillet to other side and sear for an additional 4 minutes.  Flesh of salmon should have a crisp caramelized appearance.  Remove salmon from pan and set aside in a warm place.

In second sauté pan add 2 ounces of heavy cream and 1 ounce of lemon juice.  Reduce by half.  Pour reduced sauce into small stainless steel bowl and set aside.

Return sauté pan to medium heat and add remaining 1 ounce of vegetable oil.  Add ½ ounce of minced garlic to the pan and sauté for 45 seconds.  Add oven roasted tomatos and capers and continue to sauté for an additional minute.  Gently add jumbo lump crab meat to the pan with reduced sauce and heat through.

Plating 

Place salmon into the center of a large dinner plate and top with crab, tomato and caper sauce.  Serve immediately with lemon wedges for garnish.