Bite with Belkys: Tuscan Steak Recipe

THE CHEF: Mike Wagner

THE RESTAURANT: Tuscan Steak

433 Washington Avenue

Miami Beach, Fl

305-534-2233

INGREDIENTS:

Salmon, skin on

Fennel

Granny smith apples, cut in half, core removed

Olive oil

1 tbsp. fresh squeezed lemon juice

Salt to taste

Ground black pepper

Chives, but into 1" pieces

Sweet basil, whole leaves

Italian parsley, whole leaves

Blood orange puree:

Red wine vinegar

Teaspoon mint, chopped fine

Olive oil

Egg yolk

Water to taste

FENNEL AND APPLES: Place the apples and fennel into a mixing bowl and toss with olive oil, lemon juice, salt and pepper. Grill lightly on both sides and place into a 350-degree oven for five minutes until soft. Chill in the refrigerator.

HERB SALAD: Combine basil, Italian parsley, chives in a mixing bowl, toss lightly with a pinch of salt and 1 teaspoon of blood orange vinaigrette.

BLOOD ORANGE VINAIGRETTE: In a cold mixing bowl, whisk together the blood orange puree, red wine vinegar, egg yolk and chopped mint. Slowly drizzle in the olive oil. The consistency might be thick so add water to reach the desired consistency. Finish seasoning with salt and pepper.

TO ASSEMBLE: Season the salmon filet with salt and pepper and grill on each side for 4 minutes. Place the charred fennel and apples on a plate, place the cooked salmon on top. The vinaigrette is then drizzled on top of the salmon and a little around the plate. The herb salad will top the salmon and it is ready to be served.