CHEF'S BLOG - SOUTH SEATTLE

by Gabe Cabrera,
Executive Chef for Salty's at Redondo Beach [ Email ]

May 2008

Starting in May Wild Salmon arrives at Salty’s at Redondo and we will of course feature these gorgeous fish all summer long. Just call us at (253) 946-0636 to see which wild salmon will grace our plates during the month.

In the interim we have the following inspirations from our kitchen:

GRILLED SALMON with our fresh herb infused olive oil, served over sautéed garden fresh tomato, zucchini, yellow squash, red pepper, carrots, garlic, shallots and barley surrounded with creamy tomato coulee. We are lacing the salmon with basil oil and a garnish of scallions.

PAN-SEARED ALASKAN HALIBUT laced delicately with white truffle oil, served over leek risotto, asparagus, grilled Portobello mushroom and garnished with pea vine tendril.

BARBECUED PRAWNS dusted and grilled with a rub made from chipotle, paprika, chili powder, mustard, brown sugar and kosher salt. The prawns are laced with barbecued hollandaise and served over creamy mashed potatoes and roasted vegetables.

The sun sparks the start of Redondo’s deck season when we open our “Funshine Decks.” We have wrap-around decks that showcase our gorgeous location on the south Puget Sound with views of Maury Island and the Olympic Mts. Come on down and have fun in the sun while enjoying a new summer dinner menu (starts soon) and trendsetting Café menu. You can toast the ones you love or enjoy great food with old friends while meeting new ones. Looking forward to seeing you and yours this summer.

April 17, 2008

Hi folks, time for another great market sheet here at Salty’s on Redondo Beach. Read away, and get your mouth watering!

Grilled Halibut and Spring Risotto
Tender, flaky, fresh Alaskan halibut is grilled to perfection with shallot-garlic butter sauce, and then laced with beurre blanc. We are then serving the halibut over a wonderful spring risotto containing Portobello mushrooms, garlic, shallots, tomatoes, scallions and Parmesan cheese. Just for a little extra, we are adding some fresh and delicious asparagus to go alongside the risotto. Yum!

Grilled Salmon
Fresh and delicate salmon is grilled with an herb-infused olive oil, then laced with a tasty Béarnaise sauce and served atop creamy, delicious Yukon Gold mashed potatoes and fresh asparagus.

Albacore Tuna with Soy-Miso Vinaigrette and Balsamic Syrup
First, we take a beautiful piece of center-cut Albacore tuna and sear it rare. Then we lay it down on a bed of horseradish mashed potatoes and broccolini with soy-miso vinaigrette. We finish the dish with a quick glaze of balsamic syrup, and a garnish of wasabi and pickled ginger.

I hope that you are as excited for my delicious dishes this week as I am. Come on in and enjoy the offerings! Spring is here just south of Seattle in Des Moines on Portage Bay. Bring on the sun! And get ready for more great dishes to come!

March 27, 2008

Hello everyone, this week I have created some more fun dishes for your enjoyment. Here is what we have to offer on our newest Market Sheet starting this Thursday, the 27th, come on in and try them out!

Thai-style Seared Alaskan Halibut
We start by marinating a fillet of fresh Alaskan halibut in a mixer made with fresh cilantro, lemongrass, garlic and curry. Then the marinated halibut is seared and served over ginger-jasmine rice surrounded with snow peas and laced with beurre blanc and sweet chili sauce. To finish it off, we garnish the dish with pickled English cucumbers, daikon (kawaire) sprouts and toasted sesame seeds.

Grilled Salmon
A generous portion of fresh salmon is grilled and basted with lemon-vermouth butter sauce and crowned with a tasty salsa home-made with red sweet peppers, yellow sweet peppers, red onions, cilantro, balsamic vinegar and olive oil. Served over creamy mashed potatoes and roasted vegetables, this dish is simple yet delectable!

Halibut Festival Dish (featured at all Salty’s during April)
This dish is absolutely to die for! My mouth is watering just thinking about it! Starting from the bottom up… purple potato salad made with stoneground mustard, mayonnaise, sour cream, thyme, chives, apple cider vinegar and shallots. Then we top this scrumptious potato salad with pea vines and corn that are sautéed with garlic, shallots, butter and bacon. Now comes the heart of the dish… grilled fresh Alaskan halibut with herb-infused olive oil and laced with piquillo pepper aioli and the icing on the cake… a caper berry wrapped in a delicious Spanish white anchovy.

I hope that you are as excited about this week’s menu as I am! Check back next week for another great new market sheet!

March 24, 2008

Hi folks! Sorry for the delay, I’ve been busy in the kitchen the past week getting ready for Easter. We have some fun dishes this week, including one from our “Wild Ones” recipe contest, submitted by Mr. Don Walkup.

Orange-Ginger Salmon (Recipe Contest submittal by Mr. Don Walkup)
First, the salmon fillet is marinated in an orange-ginger sauce made with soy sauce, sugar, ginger, garlic, pineapple juice, orange juice, green onions and Grand Marnier. After the salmon has soaked up the tasty flavors of the marinade, we seasoned the fish with a rub made with dry shiitake mushrooms, thyme, lemon zest and white pepper. The salmon is then grilled to perfection and served atop jasmine rice surrounded by stir-fry vegetables and a zesty orange-ginger glaze.

Alaskan Halibut
Fresh halibut is now available and looking great! We start this dish by grilling a fillet of halibut basted with hot pepper oil made with crushed red peppers, garlic and kosher salt. The fish is then crowned with home-made salsa made with tomatillos, Roma tomatoes, white onions, cilantro, avocados, lime juice and olive oil. We finish off by serving the delicious halibut over a generous bed of creamy mashed potatoes and asparagus.

Oscar Mahi-Mahi
This tasty Hawaiian fish is grilled with herb-infused olive oil, topped with crabmeat and then laced with delicious hollandaise sauce. This tasty treat will be served over steamed red potatoes and asparagus.

Stay tuned for my upcoming market sheet starting this Thursday, March 27 th. See you down here at the beach!

February 6, 2008

Hi folks, it’s time to tantalize your taste buds with my new market sheet, running from Thursday, February 7th through Wednesday, February 13th. Come on in and check it out!

Simply Grilled Salmon
The salmon is grilled and basted with a wonderful lemon-vermouth butter sauce and served atop a bed of creamy Yukon Gold mashed potatoes and seasonal vegetables. Simple, yet succulent!

Blackened Albacore Tuna
First, we start by dusting the Albacore Tuna with our own Salty’s Blackening Seasoning. Next, we sear the Tuna on a burning hot skillet, it is then laced with buerre blanc and served rare… just the way a high-quality Tuna is meant to be eaten. The tasty Tuna lies on top of ginger-jasmine rice, accompanied by a wonderful sauté medley consisting of red cabbage, carrots, tricolor mini sweet peppers and onions. After enjoying your meal, stop by the front desk to purchase your own tin of Salty’s Blackening Seasoning to enjoy at home!

Caribbean Mahi-Mahi
We start by using Jamaican sweet and spicy sauce, jerk seasonings, coconut milk and lime juice to make up the delicious marinade for the Mahi Mahi to swim in overnight. Then we grill it, and serve it over mouth-watering Caribbean-style rice, made with Serrano peppers, bacon, coconut milk, onions, garlic and chicken stock. Next, we surround the rice with buerre blanc, mango coulee and black bean sauce and finish it with a beautiful and tasteful garnish of tangy mango salsa, lime and cilantro. If this dish doesn’t get your taste buds excited, I’m not sure what will. Enjoy!

Come on in and try these dishes out, you won’t be disappointed! Go to www.saltys.com/reservations for reservations.

January 17, 2008

With every new week, comes a new market sheet at Salty’s at Redondo. Come in between January 17th and January 23rd to get a taste of what we have to offer this week!

Grilled Salmon
If you are a Salmon lover, you’ve got to try my Grilled Salmon on this week’s Market Sheet. A fillet of Fresh Salmon grilled with fresh herb infused olive oil, then laced with a delicious Spanish Aioli made with anchovies, red pepper, fresh garlic and olive oil. I’d be selling the dish short if I didn’t mention that it is served over braised spinach with grilled oyster mushrooms along side fingerling potatoes sautéed with shallots, capers, chives and seasonings, and garnished with crunchy toasted almonds. Yum!

Local Clams and Mussels over Risotto
Fresh local clams and mussels are perfectly sautéed with garlic, shallots and crushed red pepper, then deglazed with white wine and served atop a creamy risotto. Then for the perfect finishing touch… I crown the dish with fresh Arugula, Roma Tomatoes and shredded parmesan cheese.

La Bouillabaisse
Originating from the port of Marseilles, France, this stew is made with clam juice, saffron and a tasty array of fresh produce; onions, tomatoes, leeks, garlic, fennel, orange, lemon, and thyme: This magnificent broth is then used for stewing Dungeness Crab Sections, Fresh Salmon, White Fish, Fresh Local Clams and Mussels, and Calamari. If that doesn’t sound appetizing enough, it is all topped off with roasted garlic baguettes, laced with red pepper aioli.

Come on in and give your taste buds what they deserve!

 

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