Wild Alaskan salmon is lightly seasoned with fine sea salt and freshly-ground black pepper, then quickly seared in butter and olive oil. Minced shallots are added to the pan along with fresh dill, white wine and a teaspoon of the liquor from a jar of preserved lemons. A knob of cold butter is whisked in at the end, then the sauce is poured back over the salmon. Served with a small salad of winter cress, dandelion greens, slivered radishes, preserved lemon peel, champagne vinegar and raw olive oil. The flavors are clean, fresh and distinct..
Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..
For the Salmon
2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper
Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees. Remove pan from heat and stir in genmaicha. Allow to steep until the oil reaches room temperature, about 30 minutes. Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.
Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.
For the Sauce (adapted from a recipe by Michael Symon)
2 tablespoons pastured butter, divided
4 thick slices lemon
1 teaspoon capers
1 1/2 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup parsley, coarsely chopped
Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam. Add the lemon slices and cook until they begin to caramelize, about 3 minutes. Flip the lemons over, add the capers and sauté 30 seconds. Add the shallots and sauté another 30 seconds. Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.
Spoon sauce in the center of a plate. Place roasted salmon on top and garnish with lemon slices. Serve immediately.
Made from homemade mayonnaise, fresh herbs, capers and cornichons, sauce rémoulade is a perfect contrast for spicy, pan-fried salmon cakes..
Makes 4 large Salmon Cakes
2 cans wild Alaskan Salmon, drained
2 tablespoons red bell pepper, diced
2 tablespoons celery, diced
2 tablespoons scallions, sliced
2 tablespoons red onion, chopped
2 tablespoons flat leaf parsley, chopped
2 large pastured eggs
2 tablespoons homemade mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon smoked black pepper, more-or-less
1/2 tablespoon half sharp paprika or cayenne, more-or-less
1/2 teaspoon celery salt
2 pieces stale sprouted wheat bread, toasted and torn into 1/4 inch pieces
2 tablespoons ghee or clarified butter
Warm diced red bell pepper, celery and red onions in a little butter over medium-low until softened, about 3 minutes. Refrigerate.
Lightly toss together salmon, scallions, parsley, eggs, mayonnaise, lemon juice and seasonings. Fold in cooled vegetables and refrigerate 1 hour.
Fold enough toasted bread pieces into the salmon mixture so that you can form patties that are cohesive and moist, but not wet.
Fry salmon cakes in ghee over medium-high heat until browned on 1 side, then flip over and cook 1 minute longer.
Place the pan in a 400 degree until the cakes are sizzling, about 5-7 minutes.
Allow to cakes to rest in the pan for 2-3 minutes before transferring to a serving plate.
Dress each cake with a tablespoon or more of cold rémoulade and optionally garnish with a bit of caviar.
For the Rémoulade
1 cup homemade mayonnaise
1/2 tablespoon fresh chives
1/2 tablespoon fresh tarragon
1/2 tablespoon fresh parsley
1/2 tablespoon fresh chervil
1 tablespoon capers, coarsely chopped
2 cornichons, finely diced
1 small anchovy fillet, minced
Combine all ingredients in a small bowl. Wrap tightly and refrigerate at least 1 hour before using.
This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..
For the mustard beurre blanc
1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste
Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.
Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.
Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time. Season with sea salt and cayenne and keep warm until ready to use.
Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper. Set aside.
Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.
Fry pieces of fresh pork belly or uncured bacon until crisp. Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme. Cook until peas are fork-tender, perhaps 5 minutes. Keep warm.
Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.
Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.
Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate. Place salmon on top of sauce and dress with a squeeze of fresh lemon.
This post is part of the Real Food Wednesdays Blog Carnival
Salmon casserole has been a favorite in my family for some years now. Here’s a simple, frugal version that doesn’t skimp on flavor..
For 2 servings
1 tablespoon pastured butter
1 1/2 tablespoons all-purpose flour
1 cup fresh cream
1 tablespoon fresh lemon juice
2 oz dry white wine
2 stalks celery, thinly sliced
2 teaspoons tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon Shichimi Togarashi (optional)
sea salt & freshly-ground pepper
1 can premium quality wild Alaskan salmon
1 cup spelt or quinoa pasta (optional)
1 sheet puff pastry dough
1 teaspoon water
Prepare pasta, if using, leaving it very slightly underdone. Drain and set aside.
To make roux, melt the butter in a non-reactive pan, whisk in flour and cook stirring continuously until the raw flour taste is gone, about 5 minutes.
Heat the cream in another pan until simmering, then whisk in the roux and cook until sauce is thickened, about 3 minutes.
Reduce heat, add lemon juice, wine and the liquid from the salmon and simmer a few minutes more.
Add tarragon, parsley, salt and pepper and togarishi (if using). Stir to combine, then remove from heat.
Combine pasta, salmon, celery, chives and cream sauce in a bowl, taking care not to mash up the salmon.
Spoon salmon mixture into a buttered casserole, loosely filling the dish almost to the top. Pour a little more white sauce over the top of the salmon.
Roll out puff pastry dough to 1/4 inch thickness and 1 inch greater in diameter than the casserole itself.
Brush the outer inch of the dough with some egg beaten with water, then flip it up and over the casserole so that the egg mixture is on the inside, against the sides of the casserole.
Brush the rest of the egg & water over the top of the dough, then cut several vent holes with the tip of a knife.
Bake casserole in a 350 degree oven until the dough has risen and is golden brown in color, about 30 minutes.
Allow to rest 5 minutes before serving.
The post is part of the Pennywise Platter Thursday at The Nourishing Gourmet