Cast Iron Seared Copper River Salmon Food

CAST IRON SKILLET SEARED SALMON

Steps:

• Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes.
• Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately.

CAST IRON SEARED COPPER RIVER SALMON

Steps:

• SALMON Pre heat oven to 425* Rub salmon fillets with olive oil and season with salt and pepper. Heat cast iron skillet to very hot. Put a couple drops of olive oil on the cast iron skillet, place salmon flesh side down on the skillet, and sear until lightly browned and caramelized (approx. 2-3 minutes). Turn salmon over and place in oven for 7-10 minutes or until your desired doneness is reached (the salmon could require less or more cooking time depending on the thickness of the fish). A few minutes before the salmon is ready make sure the potatoes and sauce are hot and ready. (You may have to adjust the consistency of the sauce with a little water or stock.) Also make the spinach. PLATING THE DISH Start with a serving of potatoes in the center of the plate. Stir the spinach and butter around in the pan, divide it equally, grab one portion of spinach and shake off some of the excess liquid but not all and place on top of the potatoes (be sure not to cover the potatoes completely). Place one portion of salmon on top of the spinach (caramelized flesh side up) allowing some of the spinach and potatoes to show. Drizzle with 1 ½ - 2 oz of demi glace around the plate and slightly over the salmon. And for the final touch, toss the micro shoots with a little truffle oil season with a pinch of kosher salt and place a little bundle on top the salmon. BON APPETITE! SPINACH As you like DEMI GLACE You can make your own Demi Glace or you can purchase a store bought mix or a pre made by Culinarte. 1 Minced Shallot ½ cup Red Wine (such as Merlot or Zinfandel) 2 cup Demi Glace 1tsp Vegetable oil (to sauté shallots) Sauté shallot and add ½ cup red wine and reduce by half. Add demi glace and reduce to 1 ½ cups or to a sauce consistency. Strain and set aside until ready to serve. MASHED POTATOES As you like.

SEARED COPPER RIVER SALMON WITH ONIONS AND RHUBARB

Steps:

• In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes.
• Melt the butter in a medium saucepan. Add the onions, cover, and cook over low heat, stirring, until softened (about 15 minutes). Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes.
• In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the favas and add them to the onions.
• Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt and pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely cooked through, about 4 minutes more, depending on the thickness of the fish.
• To serve, discard the thyme sprigs and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once.

COPPER RIVER SALMON

Steps:

• Preheat oven to 275.
• Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
• Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.

REAL COPPER RIVER SALMON

Steps:

• Chop garlic and onion coarsely.
• Melt butter Rub salmon with butter and then salt well (salt makes things taste good).
• Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better).
• Grill until done and serve immediately (remember it's about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly).
• You will impress people!