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Salmon is delicious baked, broiled, poached, kabobbed, grilled, steamed and even chilled. You can make it without any special recipes by simply cooking it with a little butter, a little spice and a squeeze of lemon.
You can buy Salty's Blackening Spice and Seasoning Salt at any Salty's restaurant and use it in the following recipes. We also have for sale Salty's Recipe Book with our famous Blackened Salmon on a Caesar recipe.
4 each 8-oz wild salmon fillets, skin off
2 Tbsp. olive oil
SAFFRON VINAIGRETTE:
2 cups dry white wine
2 cups rice wine vinegar
1 Tbsp. shallot, chopped
5 each peppercorn, crushed
1tsp. dry thyme
1/2 tsp. saffron
1 cup extra virgin olive oil
1 Tbsp. Honey
SUMMER RADISH SALAD:
1 bunch icicle radish, julienne
1 cup daikon radish, julienne
1 Tbsp. shallot, minced
2 Tbsp. fresh parsley, chopped fine
1/2 cup scallion, sliced fine
1 pint radish sprouts
4 portions your favorite mashed potato recipe
salt and pepper to taste
FOR VINAIGRETTE: Slowly reduce wine, rice wine vinegar, shallot, peppercorn, thyme and saffron by half to yield 1 cup of liquid. Strain, mix with honey and olive oil. Season to taste with salt and pepper, chill.
FOR RADISH SALAD: Combine radish, shallot, parsley, scallion and salt and pepper, toss well. Add a small amount of vinaigrette to salad to just coat.
FOR SALMON: Place a large sauté pan on medium high heat; when hot add olive oil. When the oil begins to smoke add well seasoned salmon fillets. Sear until the flesh is well caramelized; turn fillets and repeat; cook to a doneness of medium well.
ASSEMBLY: Place salmon fillet on top of mashed potatoes, top fish with radish salad, place a small amount of radish sprouts on top of salad, sauce plate with two ounces of the saffron vinaigrette.
