 |
|
|
|
|
|
|
|
|
|
| Chef Robert Clark, C Restaurant, Vancouver, BC |
| Since pink salmon is abundant it often ends up canned. Yet, fresh pink salmon is deliciously versatile. Try this recipe baked with zesty and delectable flavourings. | |
Orange-Baked Wild Pink Salmon with New Potato and Bean Salad
Serves 6
Salmon
»2 lb (1 kg) wild pink salmon fillet
»2 tsp (10 mL) kosher salt
»Zest and juice of 1 orange
»2 tbsp (30 mL) butter
»1 cup (250 mL) diced white onion
»1/2 cup (125 mL) dry white wine
»2 tbsp (30 mL) tarragon vinegar
»1/2 cup (125 mL) chopped parsley
»Salt and pepper to taste
Mayonnaise
»2 large egg yolks
»Juice of 1 orange
»1 tbsp (15 mL) tarragon vinegar
»2 tsp (10 mL) dijon mustard
»Pinch sugar
»Pinch salt
»1 cup (250 mL) grapeseed oil
»1 tbsp (15 mL) hot water
»2 tbsp (30 mL) chopped tarragon
»Salt and pepper to taste
Salad
»4 cups (1 L) green beans,
blanched in salted water
»1 1/2 lb (750 g) cooked nugget potatoes,
cut in halves
»1/4 cup (60 mL) chopped dill pickles
»2 cups (500 mL) heirloom (or vine ripened)
tomatoes, cut into wedges, for garnish
»2 Mix mayonnaise, mango purée,
1 tsp (5 mL) of the ginger, 1 tsp (5 mL)
of the garlic, lime zest and juice and
cilantro in a small bowl. Add salt and
pepper to taste. Set aside.
1. Preheat oven to 400F (200C). Place fillet, skin side down, on aluminum foil large enough to completely wrap fillet. With a sharp knife, cut fillet into six equal pieces, cutting the flesh but not through the skin. Season with kosher salt and orange zest. Refrigerate for 20 minutes to 1 hour.
2. Sauté butter and diced onion in a large pan over medium heat until onion is translucent. Add 2 tbsp (30 mL) of orange juice, white wine, and tarragon vinegar and reduce the mixture until liquid has completely evaporated, about 5 minutes. Remove pan from heat and stir in parsley. Add salt and pepper to taste.
3. Spread this mixture over fish fillet. Seal aluminum foil around fish and place on a baking sheet. Place pan in the preheated oven for 12 to 15 minutes, or until fish is just slightly undercooked and still moist.
4. Mayonnaise: place egg yolks, orange juice, tarragon vinegar, mustard, sugar and a pinch of salt in a medium bowl. Slowly add oil and hot water to the mixture, whisking in a slow, steady stream until it has all been emulsified. Add chopped tarragon and season to taste with salt and pepper.
5. Salad: toss beans, potatoes and pickles with tarragon mayonnaise.
To serve: Divide salad evenly onto six plates and garnish with tomato wedges. Place cooked pink salmon on top.
Back
|
|
|
|
|
Send To Friend
Print
