Citrus Madeira salmon


Seared salmon filet, with sautéed red onion, garlic, mushrooms leeks and fresh basil. Deglaze with Madeira wine, add about 2 oz of heavy cream, 2 oz of chicken stock, an ounce o sun salted butter, a pinch of brown sugar, a squirt o fresh orange juice, salt and pepper.

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About the Renegade Chef

We started this company a few years back because we love food. More importantly we love great food. Myself, i love weird food. We started off doing tapas paired wine tastings, and the occasional private dinner or event, and have enjoyed working all over metro detroit putting on pop up restaurants or brunches. We aim to build a network of like minded and passioned people. We hope you'll enjoy following our journey, and seeing what cranks out of the renegade kitchen.

3 thoughts on “Citrus Madeira salmon

  1. When I suggest to my dining friends that a good cook doesn’t need a recipe – just a list of ingredients – they often look at me as if I’m nuts. But until we have an idea of what each ingredient will bring to the party, there’s no way we will cook well – recipe or not!

    Is cooking an art or a science? It may well be that the finest food is created by those who best wed the two.

    Keep truckin’, amigo.

    • I must agree. Cooking is an art. That being said, understanding the science behind the ingredients and techniques allows you to bring out the artfulness in not only appearance, but in taste and texture as well.

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