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The Cleverley Show airs live on Saturdays on
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Prior to "The Cleverley Show," Cleverley
was co-host and executive producer
of the "Stevens & Cleverley" show,
with Mark Stevens on KRTS 92.1 FM; BizRadio 1320 & KFNC-97.5 FM in Houston.
Recipes Featured in
Cleverley's Restaurant Minutes on K-Hits
from McCormick & Schmick's Seafood Restaurants
Grilled Salmon Recipe
Poached Salmon Salad
Cedar-Planked Salmon
Pistachio Crusted Salmon
- Easy! Only 4 ingredients!
Sockeye Salmon with Wild
Mushrooms
McCormick & Schmick's Recipes
June 19, 2008 - Grilled
Salmon with a Strawberry and Blueberry Salsa
Recipe provided by George Snyder, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Minneapolis, Minnesota
Serves 1
1 (6 -8 oz.) filet of salmon
1 cup blueberries
1 cup strawberries, diced
1 Tbs. red onions, finely chopped
1 Tbs. red pepper, finely chopped
1 tsp. jalapeno, finely chopped
1 oz. fresh lime juice
1 oz. extra virgin olive oil
1 oz. balsamic vinegar
½ tsp. cumin
2 Tbs. cilantro, finely chopped
Salt and pepper to taste
1. Combine all ingredients except salmon and mix well to make salsa.
2. Drizzle salmon with a little olive oil and season with salt and pepper.
Sear in a hot pan until desired doneness.
3. Serve salmon topped with berry salsa.
July 3, 2008 -
Teriyaki Poached Salmon Salad
Recipe provided by Stephen Calise, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Philadelphia, PA
Serves 1
The Salmon
(This is best done a day before serving)
1 Salmon filet (5 to 7 oz.)
¼ c. Teriyaki sauce (store bought)
1½ c. Water
1. Combine salmon, water and teriyaki sauce in oven proof pot or pan.
2. Cover with lid or tin foil and place in pre-heated 350 degree oven.
3. Bake for 20 minutes.
4. Remove pot or pan and place in refrigerator to cool (about 30 minutes or
overnight).
The Dressing
1 tsp. Minced Ginger (fresh)
2 Tbs. Soy Sauce
3 Tbs. Sesame Oil (Toasted)
¼ c. Mayo
2 Tbs. Peanut Butter
¼ c. Rice Wine Vinegar
3 Tbs. Sugar
1. Mix all ingredients in blender. Set aside.
The Salad
1/8 c. Napa Cabbage, thinly sliced
1/8 c. Baby Bok Choy, thinly sliced
1/8 c. Carrots, thinly sliced
1/8 c. Red Pepper, thinly sliced
1/8 c. Green Pepper, thinly sliced
1/8 c. Snow Peas, thinly sliced
½ c. Cooked Soba Noodles (tossed in 2 Tbs. teriyaki sauce)
2 Tbs. Chopped Peanuts
1. Toss all salad ingredients (except peanuts) in a bowl with a ¼ cup
dressing.
2. Place on a chilled salad plate.
3. Sprinkle peanuts on top.
4. Place chilled poached salmon on top of salad.
5. Enjoy!
top
Yield:
4 servings
1 cedar
wood plank, finished on at least one side
1/4 cup vegetable oil
4 (6 to 7-ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Northwest Berry Sauce (recipe below)
1. Preheat
the oven to 400°F. Brush the sides of the cedar plank with oil.
2. Place the salmon on the board, and moisten the fillets with a small amount of
oil. Sprinkle with salt and pepper.
3. Place the board in the hot oven and roast the fillets until done, 7 to 8
minutes.
Salmon is perfectly cooked when it is still slightly pink in the center of the
fillet.
Drizzle the Northwest Berry Sauce on the side.
Northwest Berry Sauce
Yield: 2 cups
1 1/2 cups frozen, mixed berries
1/4 cup water
1/4 cup white wine
1/4 cup white wine vinegar
1 large chopped shallot (or 2 tablespoons chopped onion)
4 to 5 whole black peppercorns
1/4 cup heavy cream
1/4 pound very cold butter, cut into 1/2-inch cubes
Place the berries in a sauce pan with 1/4 cup water and simmer on low heat until
the berries are mushy and the mixture is slightly thickened, about 10 minutes.
While the berries are cooking, place the white wine, the vinegar, shallot, peppercorns, and heavy cream into another sauce pan. Reduce the mixture over medium-high heat, stirring occasionally, until it reaches the consistency of corn syrup. Strain out the shallot and peppercorns. Strain the berry mixture into the wine mixture and discard the berry solids. Remove the mixture from heat and whisk, adding the butter 2 to 3 cubes at a time.
July 17, 2008 - Pistachio Crusted Salmon
Recipe
provided by Domhnall Malloy, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Kansas City, Missouri
Serves 2
2 salmon
filets (5 oz. each)
1/3 c. pistachios
1/8 tsp. cayenne pepper
2 Tbs. fresh cilantro
1. Preheat oven to 350 degrees.
2. Place
pistachios, cayenne pepper and cilantro in a food processor.
Pulse several times to coarsely chop the nuts.
Pour mixture into a shallow bowl.
3. Mist
salmon filets with olive oil spray, or brush lightly.
Press flesh side of salmon into nut mixture.
4. Spray
oven safe pan with olive oil spray and place salmon in pan.
Bake in oven for 15 to 20 minutes or until fish flakes easily.
Yield: 2 servings
3 cups chopped Swiss chard
4 tablespoons light olive oil
3 ounces fresh chanterelle mushrooms
3 ounces fresh morel mushrooms
8 roasted and skinned cipollini onions
4 ounces unsalted butter
2 (6 to 7-ounce) Sockeye salmon fillets
4 teaspoons chopped shallots
4 teaspoons chopped garlic
3/4 cup white wine
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons sundried tomato oil
1. Blanch the Swiss chard in boiling water until tender. Rinse in cold water.
Sauté the chard in the olive oil and set aside.
2. Sauté the mushrooms and onion in butter until tender and add to the Swiss
chard.
3. Season and grill (or bake) the salmon.
4. While the fish is cooking, return the mushrooms and chard to a hot sauté pan
and add the garlic.
5. Add the wine and reduce by half. Season with salt and pepper.
6. Place the vegetable mixture in the center of each serving plate.
Lay the fillets on the vegetables and drizzle a ring of sundried tomato oil
around the fish.
