Signature Dish: XO Cafe's Salmon Lasagna
2- 6 oz pieces organic, farm-raised Scottish salmon
2 slices of smoked bacon, chopped
1 leek, green top removed
1 dash of Worcestershire sauce
2 tsp extra virgin olive oil
4 tbsp extra virgin olive oil + 12 oz
Mix the flour, water, olive oil, salt, and pepper in a mixer with a dough hook until completely combined. If making by hand pour the flour onto a work surface and make a well in the middle. Pour the liquid into the well, and using a fork, gradually incorporate the flour until a dough is formed. Knead by hand for 5 minutes.
Leave the pasta to rest for 20 minutes then put through a pasta roller until you reach number 4 on the pasta machine or roll out on a well floured surface with a rolling pin until the same thickness as a dime. Cut into 3" squares, cover, and save. (This pasta will freeze very well.)
Finely dice the red onion and place in a pan with 4 tbsp of olive oil. Cook gently over medium heat until the onion becomes translucent. Peel and dice the beet to 1/2" cubes then add to the red onion. Add the Madeira and reduce the liquid by 2/3. Add the honey, remaining oil, and salt and pepper. Chill.
Cut the root end off the leek and slice down the middle lengthwise. Lay flat and slice finely across the leek, blanch in boiling salted water for 1 minute then strain and cool.
Season salmon with olive oil, salt, and pepper. Cook on a pre-heated grill or grill pan for 2 ½ minutes on each side. While the salmon is cooking, heat a small pan and add the bacon, cooking for 2 minutes. Add the cream, leeks, Worcestershire sauce and salt & pepper, and cook until the cream is twice as thick. At the same time, bring a pot of salted water to a boil and cook the pasta sheets for 1 minute.
To assemble the dish, place a layer of sauce on the bottom of a shallow bowl, then layer a piece salmon, a sheet of pasta, and a layer of sauce, and repeat.
XO Café, led by Executive Chef Simon Keating, features a “farm-to-table" culinary philosophy, providing guests with fresh and inventive new dishes, while also serving original favorites, such as Rhode Island Calamari, lobster wontons, and the XO Filet.
XO is perfectly located on the East Side of Providence, in walking distance to Downtown! What a perfect place to dine on a night when Waterfire is blazing along the Providence rivers!
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