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Best Copper River Salmon Recipes in Seattle

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credit: GABRIEL BOUYS/AFP/Getty Images

When the first king salmon of the season came in to SeaTac Airport this week, via Alaska Airlines, there were cooking stations set up next to a cargo facility for a cook-off by three top Seattle chefs. The winner for the second year in a row was Executive Chef Pat Donahue from Anthony’s. Runners up included Executive Chef Robert Spaulding from Elliott’s Oyster House, and Executive Chef Jeff Maxfield
SkyCity at the Needle. Here are all their recipes!

Winning Recipe: Copper River King Alder Planked With Morel Strata, Rhubarb Huckleberry Relish & Rhubarb Coulis
Executive Chef Pat Donahue
Anthony’s Restaurants
http://www.anthonys.com
425.455.0732
@AnthonysRestsNW

Ingredients:
2 pounds- Copper River king filet
4 each- Morel strata (see recipe)
2 ounces- Citrus butter
To taste- Kosher salt
3⁄4 cup- Rhubarb huckleberry relish (see recipe)
1-2 cups- Rhubarb Coulis (see recipe)
1 each- 1⁄2” thick x 12” long alder plank (optional)
Prepare morel strata, rhubarb coulis, and citrus butter up to two days ahead. Cover and refrigerate. Make relish the same day.

Anthony’s Wild Morel Strata
Yield: 6 servings

Ingredients:
33⁄4 cups (11 oz. wt). Cornbread- (make your favorite recipe or purchase already made)
1⁄2 ounces- Melted unsalted butter
1 cup- Diced onions 1⁄2” x 1⁄2”
6 ounces- Jack or pepper jack cheese, grated
2 teaspoons- Chopped parsley
1⁄2 teaspoon- Chopped fresh rosemary
1⁄2 teaspoon- Chopped fresh thyme
2 cups- Whip cream
3 each- Whole eggs
11⁄2 teaspoon- Kosher salt
2 ounces- Wild morel mushrooms – washed and rough chopped
Procedure:
Cut cornbread into 1” cubes. Put cornbread cubes into a well oiled 8×13 glass baking dish or pan. Add onions, jack cheese, parsley, rosemary and thyme. In a separate bowl, mix whip cream, eggs and kosher salt until well incorporated. Pour egg mixture over cornbread mix and sprinkle with chopped morel mushrooms Bake at 350o for 15-20 minutes until golden brown. Strata can be made 1-2 days prior and chilled.
To cut: Cut down the middle lengthwise then crosswise to achieve proper amount.

Rhubarb Coulis
Yield: 2 cups
Ingredients:
1⁄2 pound 11⁄2 cup 1⁄2 cup 2 tablespoons To taste
Rhubarb, rough cut Northwest merlot – like Buried Cane Sugar, Butter, Salt and Pepper
Procedure:
Wash and trim rhubarb. Rough cut rhubarb into 11⁄2” pieces. Place in heavy bottom saucepot with wine, sugar and butter. Reduce to 2 cups and purée with hand blender or mixer until smooth. The shelf life is four days covered and refrigerated. If sauce appears too thick the second day, it may be thinned slightly with water.

Citrus Butter
Yield: 2 cups
Ingredients:
1⁄2 pound- Softened butter
2 tablespoons- Orange juice concentrate
2 tablespoons- Lime zest
2 tablespoons- Lemon zest
1 teaspoon- Shallots, minced
Procedure:
Whip butter by hand or in food processor until smooth. Stir in remaining ingredients.

Rhubarb Huckleberry Relish
Yield: 1 1⁄2 cups
Ingredients:
1 cup- Rhubarb, sliced thin across grain
1⁄2 cup- Wild huckleberries (or strawberries)
1⁄2 cup- Orange juice
1 tablespoon- Orange zest
1⁄2 cup- Slivered red onions
2 teaspoons- Jalapeno, fine dice
1⁄4 cup- White vinegar
2 tablespoons- Olive oil
To taste- Salt & pepper
Procedure:
Mix all ingredients and let sit for 1⁄2 hour.

To cook:
Cut salmon into serving size pieces (4-6 pieces), moisten with olive oil and season with kosher salt. Place salmon on the alder plank along with chilled strata in a separate pan in a 400° oven. Cook until just done (pull salmon out of oven at 130-140° internal temperature, strata at 165°). Top salmon with 1-2 tablespoons citrus butter and let melt slightly. Cook your favorite seasonal vegetable. I prefer asparagus tossed with olive oil and seasoned with salt and pepper then char grilled.

To plate:
Place a stripe of rhubarb coulis across serving plate, place warm strata at one end and lean salmon over top. Mound a small amount of rhubarb relish next to salmon and serve. Enjoy!

Broiled Copper River King Salmon
Executive Chef Robert Spaulding
Elliott’s Oyster House
http://www.elliottsoysterhouse.com
206.623.4340
@ElliottsSeattle

Serves: 4

Ingredients:
4 filets- Fresh king salmon, 6-8oz each
1⁄4 cup- Canola Oil
Pinch- Salmon rub
To taste- Kosher salt
4 portions- Vegetable torte (see below)
1⁄4 cup- Lemon-poppy seed vinaigrette (see recipe below)
1 cup- Picked pea tendrils (optional)
1⁄4 cup – Salmon butter, melted (1/4 c unsalted butter mixed with 1 T Salmon rub; optional)
Procedure:
1. Preheat grill and brush the grate or set oven on low broil. Brush salmon with a thin coat of canola oil and season with salt.
2. For fish being grilled, place fish on the grill skin side up and grill mark turning fish 40° after a minute and then cooking for another minute.
3. Place the salmon onto an aluminum or steel baking sheet with skin sidedown, season with salmon rub as desired and place the pan into the grill or oven and shut the lid or door. Cook fish to 120° or until the flesh is beginning to turn opaque and starting to firm up. Remove and plate for service. Total cooking time will be 7 to 10 minutes depending on the thickness of salmon used.
4. Heat the vegetable torte and place a little left of center on a warm plate, toss the pea tendrils with the lemon vinaigrette and place next to the tort on the plate. Place the salmon leaning across the torte and tendrils then spoon a tablespoon of warm salmon butter around the outside of the plate.

Salmon Rub
Makes approximately 1 lb
Ingredients:
3⁄4 pound- Brown sugar
1 teaspoon- Chili powder
1 tablespoon- Thyme dry spice
10 tablespoons- Kosher salt
1 tablespoon- Pepper, black coarse
1⁄2 cup- Paprika
1/4 teaspoon- Cayenne pepper
2 tablespoons- Thyme, herb fresh chopped
1/4 teaspoon- Pepper, white ground
Procedure:
1. Combine all ingredients and toss until evenly mixed.
2. Store in a clean container until needed.

Vegetable Torte
yields about 20 servings
Ingredients:
2 each- Jumbo carrot, peeled and sliced 1/16″
2 each- Red beet, peeled and sliced 1/16″
2 each- Gold beet, peeled and sliced 1/16″
1 each- Rutabaga, peeled and sliced 1/16″
2 each- Turnip, peeled and sliced 1/16″
1 each- Large celery root, peeled and sliced 1/16″
2 each- Russet potato, peeled and sliced 1/16″
2 tablespoons- Garlic, peeled and chopped
3 tablespoons- Shallots, peeled and chopped
2 ounces- Asagio cheese, shredded
21⁄2 teaspoons- Italian parsley, chopped
21⁄2 teaspoons- Rosemary, fresh chopped
21⁄2 teaspoons- Thyme, fresh chopped
1 cup- Heavy whipping cream
2 3⁄4 teaspoons- Kosher salt
1/8 teaspoons- White pepper, ground
3 ounces- Chevre goat cheese
Procedure:
1. Cut a piece of parchment paper to the size of the bottom of a 10×12 inch baking pan, spray the bottom of the pan with non stick spray then place the paper in the pan and spray the paper.
2. Shingle the vegetables in layers one variety at a time in the following order. In between each layer sprinkle a little of the garlic, shallots, herbs, asiago, chevre, salt, pepper and cream.
3. Red Beet, potato, red beet, turnip, rutabaga, red beet ,potatoes, celeryroot, carrot (three layers), yellow beets, potato, yellow beets, goat cheese.
4. Spray the final layer with the pan spray then cover with parchment paper.
5. Place another 10×12 baking dish on top of the torte and place two washed bricks
in it. Place the torte on a cookie sheet in a 300° oven for 2 to 3 hours. Check the internal temperature after two hours. The torte is done when it reaches 210°. Cool it completely, preferably overnight. Run a knife around the edge of the pan to loosen and then turn over quickly on a cutting board. Cut the rounded edges off from all the way around the torte so it is square on the edges. Cut 4 times lengthwise and 5 times short wise or cut in half and then cut 1⁄2 inch thick strips to lie sidewise on the plate.
6. Unused portions may be wrapped and frozen for use later.

Lemon Poppy Seed Vinaigrette
Makes approximately 1 1⁄2 cups
Ingredients:
3⁄4 cup- Extra virgin olive oil
3⁄4 cup- Fresh lemon juice
1 clove- Garlic, minced
1⁄2 teaspoon- Sugar
1⁄4 teaspoon- Pepper, black fresh ground
1/8 teaspoon- Kosher salt
1 tablespoon- Poppy seeds
1 teaspoon- Lemon zest, finely grated
Procedure:
1. Combine all ingredients, whisk and chill. Serve at room temp.

Grilled Copper River Salmon Dungeness Crab and Morel Mushroom Fondue and English Pea Flan
Executive Chef Jeff Maxfield
SkyCity at the Needle
http://www.spaceneedle.com
800.937.9582
@Space_Needle

Ingredients:
2 pounds- king salmon filet (4 each 8oz. portions, brushed with olive oil and grilled)
5 ounces- fresh Dungeness crab
5 ounces- Morel mushrooms (cleaned and sliced into rings)
1⁄4 pounds- smoked bacon, thinly sliced
1 each- medium sized leek, thinly sliced
1⁄2 cup- Heavy whipping cream
1 cup- Whole milk
3 ounces- Sherry wine
3 tablespoons- All-purpose flour
2 tablespoons- Butter
1 each- lemon, juiced
1 tablespoon- Fresh thyme
Fondue Method:
In a non reactive sauce pan over medium heat, render bacon until crispy, drain grease and add leeks and cook until translucent, add mushrooms and cook until tender. Deglaze with sherry, add butter and dust mixture with flour. Stir until butter and flour are incorporated as if making a roux. Slowly add milk and cream until mixture thickens. Reduce heat to low and cook for 10 minutes to release glutens. Remove from heat and add crab meat, lemon juice, thyme and season with sea salt and fresh cracked black pepper.

English Pea Flan
Ingredients:
1⁄2 pound- Fresh English peas (removed from cob)
1 each- onion, sliced
3 tablespoons- Butter
2 cups- Whole milk
6 each- eggs, beaten
2 teaspoons- salt
Method:
Pre-heat oven to 350°. Blanch peas in salted water until tender, remove and puree in a high speed blender with the onions. In a mixing bowl, mix all ingredients together. Lightly coat four 4 oz oven safe custard dishes with non stick spray or olive oil. Pour custard mixture in 3⁄4 of the way to the top. Place dishes in a casserole dish with enough water to come half way up the side of the dish. Cover with foil and bake for 25 minutes. Remove from oven, the center should be just set up (jiggles slightly).

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