This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. 

3 tbs of olive oil 

salmon filet with skin on 

pinch of salt

1 cup of cauliflower florets

5 tablespoons of butter

1tsp of shallots

pinch of minced garlic 

1 cup of spinach leaves

Heat up the pan and put olive oil in the pan. Keep the skin on the salmon and place it skin down on the heated pan. 

Sprinkle a little bit of salt on the salmon.

Place washed cauliflower florets around the salmon to cook at the same time. Place butter in the pan and once it's melted continue glazing it on top of the salmon for about 3 to 4 minutes. Flip the salmon over with a spatula. Add shallots, garlic and spinach and continue cooking for few minutes until you see salmon starting to separate.
 

Chef, Owner Peter Hamme

Stone’s Throw Restaurant

337 Roosevelt Dr, Seymour, CT 06483