Salmon Olympia Food

HALIBUT OLYMPIA

Steps:

• Whisk olive oil, dry mustard, melted butter, 1 tablespoon lemon juice, 1 tablespoon kosher salt, garlic powder, red pepper flakes, 1 teaspoon black pepper, and 1 teaspoon dried dill in a 9x13-casserole dish.
• Coat fish with seasoned olive oil mixture, turning several times to coat. Cover dish with plastic wrap and refrigerate for 1 hour (up to overnight) to marinate.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix sour cream, red onion, 3 tablespoons lemon juice, parsley, garlic, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dill in a bowl until combined.
• Spread sour cream mixture over fish.
• Sprinkle Cheddar cheese over sour cream mixture.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• Remove fish from oven and top with French-fried onions. Return to oven and bake until onions are lightly browned, about 10 more minutes.

SALMON OLYMPIA

Steps:

• Combine all ingredients in a shallow pan.
• Marinate for 30 minutes.
• Grill for 20 minutes, basting occasionally.
• Alternately, bake at 400 for 20 minutes or until it flakes easily when tested.

SALMON/HALIBUT OLYMPIA

Steps:

• Grease baking pan.
• Layer fish with onions and sliced tomatoes.
• Spread sauce over top of fish (cover thoroughly).
• Cover with foil.
• Bake 1/2 hour or so at 350 (until the contents simmer).
• Sprinkle mozzarella on top.
• Broil until cheese melts.

CHARLIE TROTTER'S SALMON WITH OLYMPIA OYSTERS, HIJIKI SEAWEED, AND GINGER-SHISO-MIRIN BROTH

Steps:

• Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and then reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leeks evenly into a shallow bowl. Place the salmon on top and spoon in the broth.

BAKED SALMON OLYMPIA

Steps:

• Preheat oven to 400 degrees F. Place fish in a small baking dish.
• In a small bowl, combine remaining ingredients.
• Spoon mixture over fish and bake 12 - 15 minutes until fish flakes.
• Serve immediately.