Recipes from Salty's Seafood Restaurant in Seattle and Portland
Salty's Seafood Restaurant Recipes

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GRILLED WILD SALMON WITH CLAM RISOTTO AND HEIRLOOM TOMATO CAPRESE

Serves 4

1 side wild-caught salmon, filleted, skin on, pin bone out
1 sheet foil (large enough to fold around the salmon)
Salt and pepper to taste
2 cups Caprese Salad (recipe below)
Risotto – serve on the side (recipe below)

  1. Season the salmon with salt and pepper.
  2. Spray foil with pan coating and lay salmon on foil skin down.
  3. Wrap in foil and then poke holes in foil with a skewer.
  4. Place on barbecue over medium heat and cook for 15 minutes. Check for doneness you should see white fat coming up.
  5. Take off the barbecue and then top with the Caprese salad or serve it on the side.

CAPRESE SALAD

3 each large heirloom tomatoes
1 clove garlic, minced
1 each shallot, minced
3 leaves basil, cut into thin strips
½ bunch parsley, chopped
3 sprigs thyme, pulled and chopped
¼ cup balsamic vinegar
1/8 cup olive oil
1 teaspoon salt
½ cup fresh mozzarella, cut into ¼ inch cubes

  1. Mix all ingredients except the mozzarella.
  2. When ready to serve mix the mozzarella.

Chef’s Note: The acid of the balsamic cooks the mozzarella so you do not want add it too early (unless you like eating erasers).

CLAM RISOTTO

2 tablespoon canola oil
½ yellow onion, diced
½ cup carnaroli rice or Arborio rice
1 cup white wine
4 cups clam juice
2 pounds clams fresh
¼ cup Parmesan cheese, shredded
2 tablespoons butter, chilled
Salt to taste

  1. All right! The wonderful world of risotto. There is a reason why this is soooo good. It takes skill, patience and mussel. Whenever I make risotto for dinner parties I always get the eager helper to stir for me.
  2. Heat oil to medium in a saucepan. I recommend using a wood spoon for the risotto. Be gentle with it so you do not break the rice up. Add onions and cook until translucent. Add rice and cook until slightly toasted. Add garlic and cook for 3 minutes stirring constantly.
  3. Add wine and cook until there is no alcohol smell left. This step is very important. If you do not cook the wine out in this stage the risotto will taste like wine.
  4. Add clam juice 1 cup at a time stirring constantly.
  5. Taste rice for crunchiness. When the rice is slightly crunchy or almost cooked add the clams. Cook until clams open then you can remove the meat out of the shells or you can leave the shells.
  6. Finish with the Parmesan, butter, herbs and salt to taste.
  7. The most important step is to enjoy it.