Copper River Salmon with maitake mushrooms, sea beans, tentsuyu broth and shiso tempura
Executive Chef John Sundstrom | Lark
- 4-6oz Copper River salmon filets
- 1 tbsp. Butter
- 1 tsp. Olive oil
- Kosher or sea salt
- Fresh ground pepper
Heat a medium-sized saute pan, add oil, add salmon skin side down until golden and crispy, turn over, then place entire pan in a 400-degree oven for 2-4 minutes, drain excess oil from pan, then add butter, as it melts baste top of salmon carefully, cook until salmon is medium rare to medium. Remove from pan, rest 2 minutes before plating.
Mushroom Tentsuya Broth
- 1 pkg. Honshimeiji mushrooms, trimmed
- 12 each Shiitake mushrooms, trimmed
- 2 each Carrots, peeled, this bias slices
- 1 each Onion, peeled, julienne
- 2 qts Water, cold, filtered
- 1 sheet Kombu seaweed
- 1/4 cup Tamari or low sodium soy
- Sea salt
Combine mushrooms, carrots, onions, and kombu in sauce pot, top with cold water, simmer 30 minutes, then steep 30 more minutes off of heat. Season with tamari and salt, strain through fine mesh strainer. Reserve.
To finish broth:
- 4 each Baby turnips, washed and thin sliced on mandoline into profiles
- 10 each Sunchokes, scrubbed, thin sliced on mandoline
- 1/2 cup Seabeans
- 1/2 cup Sugar snap peas
- 1 cup Maitake mushrooms
- 1 pkg. Enoki mushrooms
- 4 each Scallion, thin bias slices
- 8 each Shiso leaves
- 2 cups Tempura batter
- 1/2 tsp. Kosher salt
- 4 cups Canola oil for frying
Heat canola oil in sauce pot to 340 degrees. Dip individual shiso leaves in batter, letting excess drip off, gently lay into hot oil, and fry on each side for 1-2 minutes, or until crispy and light golden, drain on paper towels, lightly salt. Reserve.
To Prepare and Plate Dish:
Spoon hot vegetables and broth into large bowls, gently place cooked salmon filet on top of mixture. Top with tempura shiso leaves. Serve.
Crispy Skin Copper River King with Washington Asparagus Salad, Crème Fraiche
Executive Chef Paul Duncan | Ray’s Boathouse
www.rays.com | 206-789-3770
Twitter, Facebook & Instagram: @Raysboathouse
- 4 – 8-oz portions of Copper River King Salmon
- 1/4 cup Canola or Neutral Oil
- Kosher Salt to season
- Large Crystal Sea Salt to finish
In a heavy bottom sauté pan add oil and heat over a medium flame. Then pat the salmon dry and season with kosher salt. Sear salmon skin side down, adding gentle pressure (this will allow the skin to get crispy while cooking). Once the skin has a crispy texture turn once and remove from heat.
- 2 lb. Fresh Washington Asparagus (trimmed into thirds, tips shaved and blanched)
- 1 Ib. English Peas (removed from shell, blanched in salted water)
- 3 TBLS. Diced preserved Lemon and Preserving Liquid
- 3 Breakfast Radishes
- 1 TBLS. Micro Arugula and Sorrel
- 4 TBLS. Crème Fraiche
- 1 sprig Fresh Tarragon (stripped and chopped)
Wash and dry the asparagus, and then cut half of the asparagus into thirds. Reserve the third for blanching. Next shave the other half of the asparagus on a Mandolin Slicer lengthwise, until the asparagus is very thin. Then blanch the asparagus thirds in salted boiling water for 30 seconds. Then shock in ice water.
Shave radish on Mandolin Slicer, until it’s as thin as the asparagus.
Clean and remove English peas from pod and blanch in salted boiling water for 20 seconds. Then shock in ice water. Drain asparagus and English peas and allow to dry thoroughly in refrigerator. Preserve all ingredients separately, until plating.
- 3 cups Heavy Cream
- 6 TBLS. Buttermilk
Combine the cream and buttermilk in a plastic container. Then cover with plastic film wrap and let sit at room temperature (70-degrees) for 10 to 24 hours or until the mixture thickens to a spreadable viscosity. Then mix again and cover.
- 8 Lemons (peeled, seeded, diced small)
- 2 TBLS. Granulated Sugar
- 1 TBLS. Kosher Salt
- 1/2 cup Honey
- 10 sprigs Fresh Thyme
Add all ingredients into a stainless mixing bowl and toss to combine. Once all ingredients are evenly combined place into vacuum seal bag and seal (zip lock bags may be used as an alternative, but seal so no air gets inside). Place in refrigerator for at least 48 hours. During that period, a syrup will form, which will be used as the dressing for the asparagus salad.
To Prepare the Dish:
After the salmon is seared with a crispy skin at an internal temperature between 120 to 125-degrees, allow the fish to rest briefly while preparing the salad. In a stainless mixing bowl, add shaved asparagus, blanched asparagus, shaved radish, diced and preserved lemon, English peas, kosher salt and a drizzle of the syrup from the preserved lemons. Toss the salad items together to combine.
Using the back of a spoon, spread 1 tablespoon of crème fraiche evenly on to the plate. Then place the tossed salad ingredients on the crème fraiche. Add additional preserved lemon and finish with a pinch of each type of micro green for color. Place the seared fish skin side down and finish with sea salt to taste. Finish with trimmings of fresh baby dill and serve.
Copper River Salmon with Beet & Asparagus Salad
Executive Chef Chris Bryant | WildFin American Grill
www.wildfinamericangrill.com | 425-427-0127
Twitter, Instagram and Pinterest: @WildFinGrill
- 4 oz Salmon, Copper River, Skin Off, Pin Bones taken out
- ¼ tsp. Salt, Kosher
- ¼ tsp. Pepper, Black, fresh cracked
- 2 tsp. Butter, Lemon garlic
- 1/16 Lemon, Fresh
- 1 ½ tsp. Salt, Kosher
- 2-3 pieces Roasted Beets Red (cut approx. 1”x1”)
- 2-3 pieces Roasted Beets Golden (cut approx. 1”x1”)
- 3-4 pieces Cucumbers, English (seeded, cut approx. 1”X1”)
- 3-4 pieces Asparagus, Blanched & Shocked (cut approx. 1 ½” on a bias)
- 1 TBSP. Lemon Oil (see recipe)
- 5-6 pieces Salmon Skin, Crispy (½”-1” pieces)
- 2 TBSP. Horseradish Aioli
- 1 tsp. Chive Oil (see recipe)
- ½ tsp. Chives (sliced thinly)
- ¼ oz Pea Shoots
To make lemon oil, peel the zest from a lemon and cover with Olive Oil, let sit in the refrigerator overnight before use
To make the chive oil, slice chives thinly and cover with Olive Oil, puree in a blender and let sit in the refrigerator overnight before use
- 2 each Beets, Red & Gold, Medium in size
Preheat oven to 425 F. Trim each bulb and individually wrap in foil, place on a bed of salt and roast in the oven for 30-45 minutes until there is little to no resistance when pierced with a knife (like a cooked potato). Peel, cool and cut the beets to the desired size.
- 1 cup Mayonnaise
- ½ cup Horseradish, Prepared X-Hot
- 1 TBSP. Chives, Sliced 1/8”
- ½ cup Sour Cream
Combine all ingredients in a bowl and mix until well incorporated
Butter, Lemon and Garlic
- 4 oz. Butter, Salted, softened
- 1 lemon Lemon Zest, minced small
- 2 cloves Garlic, minced
- 1 TBSP. Vermouth, Dry
Combine all ingredients in a bowl and whip until well incorporated
Crispy Salmon Skin
To achieve a crispy salmon skin, you can grill the fish with the skin on and it will remove easily from the flesh once fully cooked (Make sure you lightly brush it with oil beforehand. If it is not too crispy, you can finish it in the oven at 350 degrees monitoring every 5 minutes.
You can also take the skin off the fish and place it on a sheet tray in the oven, brushed with a little oil and salt and cook it at 350 degrees for 10-20 minutes, monitoring after 10 minutes to check its doneness. Placing wax paper on top of it and another tray or something flat will help it maintain its shape.
To Prepare the Dish:
Season the fish with salt and pepper, brush with ½ of the lemon butter and place on grill to achieve diamond marks. Flip over to finish cooking, internal temp 115-120 degrees or to your desired temperature. Glaze with the remaining butter and a squeeze of fresh lemon.
Meanwhile, swirl the aioli in the middle of the dish to create a base for the dish bringing it to the edge of the bottom of a large bottomed bowl or to about 5” in diameter of a rimmed plate.
Dress the beets, individually by color, with lemon oil and kosher salt and artfully place them in the pool of sauce.
Continue this process with the Asparagus, making sure to display the florets up, and the cucumber (it is important to not mix the beets with the other veg as the color will blead onto the others.)
Strategically place the salmon skin between the vegetables leaning on and between them and sprinkle the chives on the vegetables and aioli. Drizzle the chive oil tightly around the outside of the horseradish aioli.
Carefully place the cooked fish off-set on the vegetables, leaning to the bottom left area of the bowl and garnish with the Pea Shoots.