(WSVN) - WSVN — A South Florida chef reels in a fish he prepares crispy, rich and delicious. Time to grab a Bite with Belkys.

The Chef: Laurent Tourondel
The Restaurant: L-T Steak and Seafood inside the Betsy South Beach
The Dish: Oro King Salmon & Bean Salad

1 each Fillet Oro King Salmon
Fresh beans for salad
2 Tbs. yellow wax beans
2 Tbs. French green beans
4 Tbs. cranberry beans
2 Tbs. white coco beans
2 Tbs. fava beans
2 Tbs. sugar snap peas
** All beans should be fresh, blanched and sliced into half-inch pieces. Any seasonal beans can be substituted.
2 Tbs. Cerignola olives
4 Tbs. Fregola pasta
Cumin-Jalapeño Vinaigrette
1 jalapeño, seeded and minced
1 1/2 Tsp. cumin, ground
3 Tbs. rice wine vinegar
1 lime, zested
2 1/2 Tbs. fresh squeezed lime juice
1/2 cup olive oil
*Mix well and set aside.
Lemon Aioli
3 egg yolks
1/4 cup water
2 Tsp. Dijon mustard
1 1/4 cup lemon oil
1 3/4 cup grapeseed oil
2 each lemon juice
1 tsp. salt
pinch cayenne
*Process eggs in water until frothy. Add the Dijon and slowly incorporate the oils. Add lemon juice, salt and cayenne. Blend until creamy. Cover and place in refrigerator.
For Fennel Salad
Sliced Fennel
Sliced onion
*Mix with Cumin Vinaigrette and serve.

Method of Preparation:
– In a bowl add blanched yellow wax beans, french green beans, white coco beans, cranberry beans, fava beans and sugar snap peas. Chef Laurent likes this mix, but you can substitute any fresh seasonal blend. Add Cerignola olives and Fregola pasta. Toss it and set aside.

– Next, season a salmon filet with blackening spice. You can get the spice at any market. Make shallow incisions on the fat side so the fillet doesn’t draw up while cooking. Add sea salt and pepper on both sides

– In a hot pan, sear the salmon, skin side down, in olive oil. When the skin is crispy, turn it over to finish, about 2-3 minutes on each side. Remove from the pan and let it rest.

– Season the bean salad with cumin vinaigrette, add salt and pepper, and it’s ready to plate!

To Plate:
– Garnish the plate with lemon aioli, then place the bean salad in the center with the salmon on top. Fennel and onion salad finish off this delicious dish.

Serving Suggestion: Pinot Noir

Serves: 2

L-T Steak & Seafood
The Betsy South Beach
1440 Ocean Drive
Miami Beach, FL 33139
(305) 673-0044

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