Rainbow Ceviche
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Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa |
| see also | deseo NEW Menu Items for 2013 Click for interview with Chef Madrid |
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| Pinot Gris |
Sage Salmon and Caesar Salad
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Chef Tony Hamati Formally with Bravo Bistro |
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| 2008 Wallace Brook Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Herb Marinated Salmon
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Curt Dunham Lawrence Dunham Vineyards |
As see on Episode 18 "Sky Island"
Yield: 2 Servings Ingredients: 1 Cedar Plank soaked in water for 1 hour 2 6-8 ounce skinless salmon filets Herbs (Rosemary, Thyme, Parsley sprigs) 1 cup water 1 cup dry red wine Salt and pepper to taste Procedure: Place salmon in shallow baking dish or zipper bag Add wet ingredients and herbs and marinate for 1 hour Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire Salt and pepper to taste Mustard Brown Sugar Glazed 1 Cedar Planks soaked in water for 1 hour 2 6-8 ounce skinless salmon filets 4 tablespoons Dijon Mustard ¼ cup brown sugar Salt and pepper to taste Spread thin layer of mustard on both side of salmon Sprinkler on thin coating of brown sugar Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire Salt and pepper to taste Serve with Lawrence Dunham Vineyards Grenache or Pinot Noir. For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.Dunham Poached Salmon
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Curt Dunham Lawrence Dunham Vineyards |
As see on Episode 18 "Sky Island"
Yield: 2 Servings Ingredients: 3 cups chicken or vegetable stock (depending on your pan and the size of your filet, poaching liquid should be about half way up the fish when placed in the pan) Bouquet Garni (sprigs of whole herbs tied into a bundle – may include Rosemary, Thyme, Parsley, Bay Leaf, Oregano) 2 6-8 ounce skinless salmon filets Salt and pepper to taste Procedure: Add stock and Bouquet Garni to pan and bring to simmer. Cook for 10-15 minutes to extract flavors from herbs. Remove Bouquet Garni Place salmon in pan and baste with poaching liquid or place lid on pan Cook 5 to 6 minutes to desired doneness Salt and pepper to taste Serve with light, fruity wine such as Lawrence Dunham Vineyards Sky Island Grenache (unoaked) For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.Culinary Underground
Salmon with Artichoke Caponata
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Laura Slama Celebrated Cuisine | Executive Chef, Owner celebratedcuisine.com |
Yield 2 servings
2 T extra-virgin olive oil, plus more for rubbing
2 tender celery ribs, diced (1 cup)
½ sweet yellow onion, finely chopped
1 large garlic cloves, thinly sliced
1/4 cup prepared crushed tomatoes
1/4 cup dry white wine
2 T white wine vinegar
4 oz marinated artichoke hearts, drained and chopped
1/4 cup pitted green olives, chopped
2 T pine nuts, toasted
1 ½ T sugar
1 T capers, drained
Kosher salt and freshly ground pepper
4 basil leaves, chiffonade
2 each 6-ounce salmon fillets, skin on
- Prepare caponata: Heat a large sauté pan with high sides over medium high heat. Add olive oil and heat until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
- Add the crushed tomatoes, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, about 6-8 minutes. Stir in the basil and let cool.
- Prepare salmon: Light a grill or preheat a grill pan (or preheat an oven to 425 degrees). Rub the fish lightly with olive oil and season with salt. Place fish on a small piece of foil (or parchment if placing in oven). Grill, skin side down, over moderately high heat, until no longer opaque, and a white liquid just begins to emerge from the top of the fish, for medium rare, about 9 minutes. Using a wide spatula, lift salmon from skin (it will stick to foil/parchment). Transfer the fish to plates, top with the caponata and serve.
Tasmanian Salmon Cakes
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 4
Ingredients: 1 pound of salmon chopped
Bread crumbs as needed
1 whole egg
½ red onion, fine diced
½ red pepper, fine diced
½ yellow pepper, fine diced
½ green bell pepper, fine diced
1 tablespoon Dijon
1 teaspoon minced garlic
Salt and pepper to taste
Directions: 1. Combine all of the ingredients. You’ve added enough breadcrumbs when the mixture is moist yet moldable. 2. Shape into 4 patties and let chill for 30 minutes to firm up. 3. Fry the cakes gently in a little oil until the are cooked through. 4. EAT!
Pairs Well With:
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| Chardonnay |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Dill Crusted Salmon
With a Fresh Tomato Buerre Blanc
Serves 2
Ingredients: 2 Salmon Filet Steaks
2 tablespoons dill weed or fresh minced dill
Salt and pepper
2 tablespoons canola oil
¼ cup white wine
Juice of ½ grilled lemon (cut a lemon in half and grill cut side down for 3 minutes)
1 cup peeled seeded and diced fresh tomato
1 stick of butter
Directions: 1. Season the salmon with salt, pepper and dill. Allow to sit in the refrigerator for 30 minutes. 2. Heat the oil in a sauté pan and sear the salmon. 3. Add the white wine and put in a preheated 350-degree oven for approximately 12 minutes. 4. When done remove the fish from the pan add the lemon juice and the fresh tomato. Cook briefly to heat through. 5. Add the butter a little at a time swirling constantly until fully incorporated. Season with salt and pepper and put the sauce under the salmon.
Pairs Well With:
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
| Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 2
Ingredients: 2 Salmon Filet Steaks
2 tablespoons dill weed or fresh minced dill
Salt and pepper
2 tablespoons canola oil
¼ cup white wine
Juice of ½ grilled lemon (cut a lemon in half and grill cut side down for 3 minutes)
1 cup peeled seeded and diced fresh tomato
1 stick of butter
Directions: 1. Season the salmon with salt, pepper and dill. Allow to sit in the refrigerator for 30 minutes. 2. Heat the oil in a sauté pan and sear the salmon. 3. Add the white wine and put in a preheated 350-degree oven for approximately 12 minutes. 4. When done remove the fish from the pan add the lemon juice and the fresh tomato. Cook briefly to heat through. 5. Add the butter a little at a time swirling constantly until fully incorporated. Season with salt and pepper and put the sauce under the salmon.
Pairs Well With:
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| Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
