Tagged: chinook salmon 3 Results

  • Chinook Salmon with Smoked Salmon Leek and Potato Chowder

    Chinook Salmon with Smoked Salmon Leek & Potato Chowder

    • prep time 60 min
    • total time 90 min
    • serves 4


    Chanterelle & 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 pepper

    Smoked 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 pepper

    Chinook 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


    Chanterelle & 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.

    Courtesy of: 
    Lynn Crawford of Pitchin' In

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  • Spring Chinook Salmon with Sweet Potato Ravioli

    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


    Sweet Potato Ravioli
    400 grams roasted sweet potato
    2 egg yolks
    50 grams crème fraîche
    10 grams fines herbes, finely chopped
    500 grams semolina flour
    400 grams all-purpose flour
    400 grams eggs
    300 grams egg yolks
    egg wash
    Ravioli filling
    Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue
    200 grams whole butter, cold
    2 cloves garlic, cut fine brunoise
    1 small shallot, cut fine brunoise
    150 milliliters white wine
    10 baby zucchinis, cut in half ( leave blossoms on if possible)
    2 sage leaves, cut fine chiffonade
    1 small branch rosemary, finely chopped
    10 cherry tomatoes, quartered
    Astoria Spring Chinook Salmon
    4 200-gram portions spring salmon, pin bones removed and skin on
    Fine sea salt
    30 milliliters grapeseed oil
    To Assemble and Serve
    Salted water


    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.

    Compliments of:

    Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR

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  • Catch of the Month - BEAST ALERT!!! 32+lb Springer!

    Catch of the Month - BEAST ALERT!!! 32+lb Springer!

    Pavati Marine's own Steve Crisler sure knows how to put people on the fish and just how to catch them. This monster 32+lb Springer, (which currently is in 1st Place in Sportsman's Warehouse Salmon Derby) was caught by Tasha Crisler on the Rogue River in White City, Oregon during a 4th of July outing with one of Pavati's Destroyer powerboats that has been nicknamed "The Dragon Slayer".

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