Salty's Seafood Restaurant Recipes

GRILLED COPPER RIVER SALMON
Coconut Steamed Red Jasmine Rice
Pea vines with tomatoes
Raspberry Vinaigrette

Yield: 4 servings

Grilled Salmon:
4 ea. 6 oz. portions of Copper River King Salmon
4 tsp. Salty’s Seasoning
2 tsp. Canola Oil

Method:

1. Brush salmon with oil and season.
2. Place on pre heated grill and rotate every 3 minutes. Total cook time is approx. 9 minutes.

Coconut Steamed Rice:
12 oz. Red Jasmine Rice
7 ½ oz. Coconut Milk
1 Tbls. Kosher Salt

Method:

1. Combine ingredients and steam for 1 hour in rice steamer.

Pea vines with tomatoes:
1 lbs. Fresh pea vines
1 tbls. Garlic, minced
1 tbls. Shallots, minced
8 ea. Roma tomatoes
1 oz. Canola oil
2 tsp. Salty’s Seasoning

Method:

1. Quarter roma tomatoes and slice out centers. Cut into ¼” strips.
2. Heat sauté pan with oil until oil shimmer. Add pea vine with garlic and shallots, allowing to sauté for 1 minute. Add tomatoes and seasoning salt and cook for an additional minute.

Raspberry Vinaigrette:
1 pint Fresh red raspberries
2 oz. Cider vinegar
6 oz. Canola oil
1 tsp. Kosher Salt
½ tsp. Black pepper, ground
1 Tbls. Garlic, minced

Method:

1. Combine raspberries, vinegar, salt, pepper and garlic in blender and blend until smooth.
2. Slowly add oil until well emulsified and hold in refrigerator until needed.

Plating instructions:

1. Place rice in center of plate and top with sautéed pea vines and tomatoes.
2. Place cooked salmon on top of vegetables and pour vinaigrette around the rice.