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This recipe makes the best of the Alaskan wild salmon and Pacific Northwest
farm-fresh produce.
Shop at your local farmers’ market for the best you can find: www.seattlefarmersmarkets.org
or www.portlandfarmersmarket.org.
Yield: 4 Servings
Ingredients:
2 pounds wild salmon cut onto 4-ounce pieces
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds red potatoes, cut in half, blanched
1 pound asparagus, blanched
1/2 pound summer squash
2 ears sweet corn, cut into quarters, blanched
8 red kale leaves
Lemon Seasoning:
3/4 cup olive oil
2 tablespoons shallots, minced
4 tablespoons parsley, chopped
4 tablespoons lemon zest
Preheat oven to 375 degrees
In a large bowl combine red potatoes, asparagus, summer squash and corm. Add half the lemon seasoning and salt and pepper. Toss to combine. Place vegetables (except asparagus) on a cedar plank or baking pan and place salmon on top. Brush salmon with remaining lemon seasonings. Cook for 8 to 10 minutes, turn salmon over and brush with pan juices and cook 8 to 10 minutes more. Transfer to serving plate arranging potatoes in the center with asparagus leaning on potatoes as high as possible. Arrange salmon at the foot of asparagus spears. Place remaining vegetables on the right side of plate. On the left side of plate arrange red kale and dipping sauces individually in small ramekins, garnish with lemon and chopped parsley.
Saffron Aioli:
1 teaspoons saffron, lightly toasted
2 egg yolks
2 tablespoons lemon juice
2 tablespoon shallots, minced
1 teaspoon Italian parsley, chopped
salt and pepper
1 cup olive oil
Mix all ingredients except olive oil in a blender. Turn on low speed and add olive oil slowly to emulsify.
Lemon Grass Cilantro:
7 ounces coconut milk
2 tablespoons cilantro, chopped
2 tablespoons lemongrass, chopped
1 bunch green onion, chopped
1 jalapeño, seeded, chopped
2 garlic cloves, chopped
Salt and pepper
½ cup canola oil
Mix ingredients in blender except canola oil. Turn to low and add oil slowly to emulsify.
Cilantro-jalapeno Sauce:
1/2 cup plain yogurt
1/2 cup sour cream
1 jalapeno, finely chopped
1 tablespoon cilantro, finely chopped
1 tablespoon green onion, chopped
1/4 teaspoon salt
1/4 teaspoon ancho powder
1/2 teaspoon sugar
2 tablespoons Thai Chili sauce
1 teaspoon lime juice, fresh
2 1/2 tablespoon Sambal olek
Mix all ingredients well and refrigerate.