CAPITAL CITY CUISINE 001
by Daniel Arroyo, Capital CIty Market, Area Lead (MEAT)
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Cooking has always been a passion of mine. I was fortunate enough to attend the Capital Area Career Center, a vocational school where I spent half my days learning techniques and how to cook. But it wasn’t until I began baking at the Grand Traverse Pie Company, that my true love for food came out.
I was baking pies overnight for Thanksgiving one year, and it was at that time, I realized the gravity of what I was doing. I was part of something bigger than myself. What I was creating not only provided nourishment, but provided happiness to the families that enjoyed those pies at their family celebrations. From there, I took my newly sparked passion for food and ran with it.
My fiancé, Amanda and I both wanted to see the country, so we decided to take our culinary passion on the road. We spent a couple years traveling across the USA. Our first stop was a season working as lead cooks on a buffalo farm in Utah. We learned butchery, farming, raising fish, and how to work with game meat. From there, we spent some time in Brooklyn, NY, hopping around different restaurants until I was offered an amazing opportunity to be the Culinary Director for Cherry Republic in Glen Arbor, Michigan. So back home we went. As the Michigan summer season was coming to a close, we decided to spend the winter in southern Colorado, where I was offered an Executive Chef position for a newly opened restaurant. It was an incredible experience to cook in the San Juan Mountains and surrounding areas. However, the restaurant eventually was sold, and we only spent one season there. I ended up accepting a position back home in East Lansing, MI as a Chef for a fraternity at MSU.
I spent the next 5 years working in the fraternity and sorority kitchens as a cook and in management. 5 years flew by and it was some of the most fun I have ever had cooking. My greatest joy, however, was the people I met. I was cooking for our future leaders, and my students would go on to do amazing things. The fact that I fed them during their educational years is something I take great pride in and truly enjoyed.
The last event I did during my time with MSU was a formal dinner event. I made an Amuse Bouche of a single scallop, with Orange Citrus Beurre Blanc and it was my favorite dish - both visually and to taste. Sauces have become a specialty of mine, and most of the things I cook now include a sauce or glaze component. I wanted to incorporate the Orange Citrus Beurre Blanc into the entrée I am sharing with you. I love to try new preparations and we have a great line of seafood at Capital City Market. Superior Seafood and Meijer have given me so many options to explore.
Coming to work at Capital City Market is one of the best decisions I have ever made. It was an adjustment not cooking every day or using my Chef’s knives, but I have been ecstatic that Capital City Market has allowed me to bring my culinary experience to the store and experiment with the amazing products we offer to our customers. I can’t wait to see what else I can cook up!
Pan-Seared Salmon with Orange Citrus Beurre Blanc
Salmon is a versatile superfood, packed with nutrients and Omega-3 fatty acids, making it a perfect protein option for any main course.
Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which, softened, whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine.
Serve this dish with roasted vegetables, such as caramelized Brussels sprouts and a flavorful side, such as jasmine rice.
ingredients
12oz Atlantic Salmon:
Salt and Pepper
4 T of Neutral Oil
Orange Citrus Beurre Blanc:
2 Oranges
½ Cup White Wine
1 T Finely Chopped Shallots
2 Sticks of Cold, Cubed Butter
Fresh Herbs (Optional)
instructions
12 oz Atlantic Salmon:
Place salmon on cutting board and drizzle with 1-2 T of neutral oil.
Season with salt & pepper.
Place salmon in a pre-heated pan over med-high heat.
Cook salmon, skin side up until golden (about 4 minutes), resisting the urge to move it around in the pan while cooking.
Carefully flip the salmon, and continue to cook another 4-5 minutes.
Orange Citrus Beurre Blanc:
Zest 1 orange and Juice both oranges.
Place the juice, zest, wine and shallots on medium heat.
Cook until the mixture is a syrup.
Slowly Whisk in the butter to make the emulsion.
Drizzle over cooked salmon and serve with roasted vegetables and/or rice.