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Chinook Salmon with Smoked Salmon Leek & Potato Chowder
- prep time 60 min
- total time 90 min
- serves 4
IngredientsChanterelle & Sweet Corn
2 Tbsp (30 mL) unsalted butter
2 Tbsp (30 mL) extra virgin olive oil
1 lb. (454 g) chanterelle mushrooms, cleaned and quartered
1 shallot, minced
1 cup (250 mL) sweet corn kernels
2 Tbsp (30 mL) finely chopped flat leaf Italian parsley
salt and pepperSmoked Salmon Chowder
¼ cup (60 mL) unsalted butter
2 large leeks, white part only, halved lengthwise and cut into 1/4-inch slices
2 sprig thyme
¼ cup (60 mL) white wine
1 cup (250 mL) good quality fish stock
1 cup (250 mL) heavy (35% MF) cream
1 lb. (454 g) skin-on parboiled fingerling potatoes, cut crosswise into 1/4-inch coins
1 cup (250 mL) smoked salmon chunks
2 Tbsp (30 mL) chopped dill
1 Tbsp (15 mL) minced preserved lemon rind, optional
salt and pepperChinook Salmon
¼ cup (60 mL) unsalted butter
4 skin-on Chinook centre-cut salmon fillets (each about 8 oz/227 g) seasoned on all sides with kosher salt and freshly cracked black pepper
DirectionsChanterelle & Sweet Corn
1. In a large skillet set over medium-high heat, add butter and oil.
2. Add mushrooms and sauté until most of the liquid has evaporated, about 10 minutes, stirring frequently, then stir in shallots and corn and cook until heated through, about 5 minutes more, stirring frequently, then add parsley and season to taste with salt and pepper.Smoked Salmon Chowder
1. In a Dutch oven set over medium heat, melt butter, add leeks, and cook until softened, about 10 minutes, stirring occasionally, then stir in thyme, wine and stock and cook 5 minutes more.
2. Stir in cream and bring mixture to a boil, then gently fold in potatoes, smoked salmon, dill and preserved lemon, if using, and season to taste with salt and pepper.Chinook Salmon
1. Set a large heavy bottomed skillet over medium-high heat and add butter.
2. Working in batches if necessary, place filets skin-side-down and cook until skin is crispy, about 4 minutes. Turn filets over and cook 4 minutes more, basting occasionally with butter. Turn filets on side and cook for another 4 minutes per side; total cooking time is 12 minutes for medium doneness.
3. To Plate: Spoon chowder into each of 4 bowls, place filet on top and spoon over chanterelle-corn and serve immediately.
Lynn Crawford of Pitchin' In
Astoria Spring Chinook Salmon, Sweet Potato Ravioli, Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue from Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR
INGREDIENTS:Sweet Potato Ravioli400 grams roasted sweet potato2 egg yolks50 grams crème fraîche10 grams fines herbes, finely chopped500 grams semolina flour400 grams all-purpose flour400 grams eggs300 grams egg yolksegg washRavioli fillingZucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue200 grams whole butter, cold2 cloves garlic, cut fine brunoise1 small shallot, cut fine brunoise150 milliliters white wine10 baby zucchinis, cut in half ( leave blossoms on if possible)2 sage leaves, cut fine chiffonade1 small branch rosemary, finely chopped10 cherry tomatoes, quarteredAstoria Spring Chinook Salmon4 200-gram portions spring salmon, pin bones removed and skin onFine sea salt30 milliliters grapeseed oilTo Assemble and ServeSalted waterparsley
For the Sweet Potato Ravioli Dough:
In a Kitchen Aid mixer with the paddle attachment mix together the sweet potato, 2 egg yolks, crème fraîche, and fines herbes on medium speed until well incorporated. Reserve. Mix the semolina and all-purpose flours together until well incorporated, then transfer to the mixer with the dough hook attachment. Slowly incorporate the eggs and the egg yolks until a ball forms around the hook. Continue to knead the mixer for 5 minutes or until the dough begins to lighten in color. Using the pasta attachment, roll out the dough to the number 6 setting and reserve sheets. Cut pieces of pasta into 3 inch squares, brush two perpendicular sides of the square with egg wash, put 1 tablespoon of the sweet potato filling in center, and fold over to make an isosceles triangle, ensuring that there are no air pockets in the ravioli.
For the Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue:
Take a small knob of the butter and sweat the garlic and shallots, do not caramelize. Add wine and reduce to au sec. Add zucchini, sage and rosemary, then mount with butter. When butter is fully emulsified, add the tomatoes to keep texture and freshness.
For the Astoria Spring Chinook Salmon:
Dry the salmon very toughly, and season all surfaces with fine sea salt. Over medium heat, warm the grapeseed oil in a skillet. Once hot, put salmon, 1 portion at a time, skin side down, in the pan, allowing 15 to 20 seconds for pan to recover before adding the next piece of fish. To ensure crispy skin, do not disturb pan and make sure the heat stays constant for 7 minutes. Once skin is crispy, flip and sear the other sides of the salmon for 1 minute. Put on a cooling rack to rest.
To Assemble and Serve:
Boil the raviolis in salted water for 2 minutes. To plate, divide the ravioli and coat with the Beurre Fondue. Top with a fillet of Astoria Spring Chinook Salmon and garnish with parsley.
Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR