 Salmon, which is only available from the middle of May until the middle of June, this recipe combines the elements of land and sea. The unique texture and rich flavor of the salmon is balanced by the earthy flavors of the truffles. The caviar and prosciutto provide a salty balance to the dish, which is countered by the Gremolata & the Yuzu, contributing a fresh bright citrus flavor. data-pin-do=)
Chinook Salmon with Caviar
September 2, 2014
Featuring Alaskan Copper River Chinook (King) Salmon, which is only available from the middle of May until the middle of June, this recipe combines the elements of land and sea. The unique texture and rich flavor of the salmon is balanced by the earthy flavors of the truffles. The caviar and prosciutto provide a salty balance to the dish, which is countered by the Gremolata & the Yuzu, contributing a fresh bright citrus flavor.
- Prep: 30 mins
- Cook: 30 mins
- Yields: 4-6 Servings
Ingredients
2 Tbs. clarified, unsalted Butter
2 Tbs. Yuzu juice or freshly squeezed 1 Tbs. Grapefruit Juice & 1 Tbs. Lemon Juice can be substituted
Sea Salt & White Pepper to taste
1 each 1”x3”x4” skin on, piece of Copper River Chinook Salmon filet
2 tsp. BeaverBrand or Inglehoffer Sweet Hot Mustard
1 tsp. quenelle of Beluga Caviar
For the Gremolata
Combine the zest from 1 lemon with 2 Tbs. minced flat leaf parsley and ½ clove finely minced garlic
Directions
1Prepare the Gremolata & set aside.
2In a saucepan, slowly melt the butter. Reduce the heat to as low as possible. Add the truffle oil, Yuzu juice and cognac. Stir to incorporate. Keep warm.
3Season the salmon with salt & pepper. Heat the oil on high in a non stick skillet until hot. Place the skin side of the salmon in the skillet for 2 minutes; turn it over and cook the other side for 2 minutes. Then quickly sear the four edges of the salmon. Cook to desired doneness.
4Place the truffle slice on a warm plate and place the salmon over the truffle. Spread the Sweet Hot Mustard on top of the salmon with a butter knife. Top with the prosciutto and then the caviar. Pour the sauce from the saucepan around the fish and dot the sauce with bits of Gremolata.
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