Fish with Mango-Avocado

This dish came together this winter when salmon, avocadoes and mangos were all on special.  For the salmon at least, this is an easy variation of Plantation Fish. Since we were in Colorado at the time and I usually had a fresh batch of flour tortillas, I served the pieces of fish on a tortilla.  Very well received at a couple of dinner gatherings.

Back East, I did a similar thing (without tortillas) with fresh cod/haddock. Instead of the Salmon Rub I used Cilantro Pesto and it was equally tasty. 

Both recipes serve 2 - with a very generous amount of  "salad," scale accordingly.

SALMON VERSION

2/3 pound salmon filet

Drizzle filet with: 

1 T fresh lime juice 

Then sprinkle with:

~1 t Salmon Rub (more or less to taste - I sprinkle on until filet is lightly but completely covered)

~1/4 t cumin (sprinkle lightly over the filet)

Let sit for at least an hour.

Meanwhile make the "salad" by mixing:

1 mango, peeled and cut in chunks

1 avocado, peeled and cut in chunks

1T fresh lime juice

Cook fish in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.

Just before fish is ready, mix into the "salad":

~1/3 c cilantro leaves, very coarsley chopped.

Place fish on a warmed tortilla (optional) and top with the "salad".

WHITE FISH VERSION (WORKS WELL WITH SALMON TOO)

2/3 pound cod or haddock filet

Coat with:

1 oz.  Coriander Sauce (Cilantro Pesto)

Return to refrigerator if not cooking immediately.

Make "salad" as above. Cook fish in 350 degree F oven or grill until the fish is opaque and flakes easily with a fork - time will depend on thickness of filet. 

Serve with "salad" and additional cilantro pesto (optional - I usually don't).

Maple Mustard Salmon

Although I am still partial to Salmon Rub on fresh salmon, this sauce has become a favorite to top frozen salmon. Its inspiration is a recipe I saw in The New York Times, but I have deleted the mayo and added lime juice. This recipe serves two, scale accordingly.

Marinade:

1 T maple syrup

1 T Dijon grainy mustard

1 T lime juice

                                                      6 cilantro stems, chopped very finely*

Coat with the above mixture and marinate for about an hour:

2 ~6 ounce  piece of salmon

Cook in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively  grill over a low fire.

Serve garnished with fresh cilantro leaves.

. *If I don't have any fresh cilantro I use 1 loosely packed T of frozen cilantro mixed into the marinade.

Salmon Rub

For Christmas Chris, Alex and Dan gave Ed and me Alaskan Sockeye Salmon, caught by friends of Alex and Dan --- sort of a CSA of fishing --- to be delivered this spring along with some sugar rub made from a recipe on The Alaska Seafood Website. Eager to try the rub even before the gift salmon arrived, we purchased some salmon.  Yummy!  And particularly good served with grilled scallions. We went through Dan's batch of rub and made another.  Now we are eagerly waiting for our Christmas salmon to arrive.

The first step is to combine:

2 T sugar
1 T chili powder
1 t black pepper
1/2 T [1 1/2 t] ground cumin
1/2 T paprika
1/2 T salt [Dan and I both omit]
1/4 t dry mustard
Dash of cinnamon [I used 1/16 t]

The recipe says this rub will  do 4 to 6 fillets, but does not specify the weight.  Dan just spreads a little olive oil on the fillet(s) then liberally applies the rub.  The Alaska Seafood Recipe calls for heating 2 T of canola oil in a large heavy pan over medium-high heat, carefully placing salmon fillets in the pan, seasoned side down, cooking about 2 minutes to sear then turning fillets over, reducing heat to medium and continuing to cook 6 to 8 minutes just until fish is opaque throughout.  For a good demonstration on applying a rub (albeit a different one) and pan cooking see Mark Bittman's video, Four Spice Salmon.

Ed grills the fish on a gas grill, on low heat with the cover down. He places the salmon on aluminum foil, skin-side down, rub-side up and cooks for ~10 minutes until the fish is ~120 degrees. After he removes the fish from the grill the tempertaure continues to rise to ~125 degrees. He previously cooked it, based on the "fish setting" on our thermometer to ~130 degrees (135 by the time it reached the table). We've recently gone rarer based on Harold McGee's recommendation in On Food and Cooking:  "In general, fish and shellfish are firm but still moist when cooked to 130 - 140 degrees F.... Some dense-fleshed fish, including tuna and salmon are especially succulent at 120 degrees F, when still slightly translucent and jelly-like. ...some fish, Atlantic salmon, for example - can develop an almost custard-like texture if heated gently to 120 degrees F...."* We have achieved this custard-like texture but so far only with King  Salmon.

* Pages 209 and 211

June 2013: This is an excellent rub for shrimp too!

Grilled Scallions 
Serves 2, scale accordingly

Wash, trim and dry
3 large or 6 small scallions.

If the scallions are large, slice then in half vertically.  Lightly coat with

olive oil

and grill until soft but not charred.

July 2013:  The salmon arrived and what a treat!  Better than the fresh sockeye we have been getting in the local market.

Revieewed 5/23/2017

Gallimaufry

© 2012 Edward C Kern, Jr.

When cruising, Ed and I usually eat on board. One of the few exceptions is when were are near Little Cranberry Island in Maine.  Then, often with other sailing friends, we make a special effort to have dinner at Isleford Dock. * For the past few years our favorite entree has been "Gulf of Maine Halibut white beans, fennel, spring onions", but this past summer a new offering caught my eye: "Gallimaufry of Steamed Maine shellfish whole lobster, clams, mussels, and crab claws in slightly spicy seafood broth (corn and fingerling potatoes)".  The catch, it was served for two.  It took a bit of persuading to get Ed to give up the known halibut for the unknown, but he finally agreed to give it a try (photo left).  While Ed was not enthralled with the whole lobster (cut in half) or some of the other in-shell creatures, he did like the spicy sauce/broth, spicy in part due to the rings of jalapeno in the mix.

I decided to try a version of this at home.  My first step was to define "gallimaufry", maybe it would reveal some key ingredient(s) or technique. Sadly not,  "gallimaufry" is defined as a confused jumble or medley of things; hodgepodge.  So this is one of those anything (almost) goes dishes.  The variety of seafood in this dish works if cooking for a large crowd or shopping at a fish market that sells in small quantities.  Cooking for just two and starting with a whole bag (smallest quantity available) of Moosabec mahogany clams, I decided this would be enough seafood and focused on the sauce.

In a large pan heated to ~350 degrees add:

1 T olive oil 
4 cloves garlic (about 1 T), finely minced
1  jalapeno chili, in small slices (or more to taste; Isleford Dock cuts in rings)
10 - 12 "creamer" size or fingerling potatoes

Sautee a few minutes until garlic and potatoes are slightly browned, then add

1/3 c white wine

Stir for a couple of minutes and then add:

14.5 ounces diced tomatoes (I used Muir Organic Fire Roasted with Green Chilies)
1/2 c corn kernels**

Bring mixture to a boil and then add

2 # Moosabec mahogany little neck clams, previously washed and scrubbed*** 

Check every few minutes to see if the clams have opened; continue to cook over medium high heat until most/all of the clams have opened. Discard any unopened clams. Add:

2 T  fresh minced cilantro
Pepper to taste

Garnish with fresh cilantro leaves. (Didn't have any garnish for photo, 2nd from top, and color is definitely missing.  Tasty, but does not compare photographically with the inspiration-dish in Ed's color saturated cell phone photo at top.)

Note:  This recipe makes a lot of sauce/broth but the quantity seems consistent with the amount in the Isleford Dock dish.  Serve in shallow bowls or on plates with higher rims.

* Isleford Dock is special not only because of its excellent food but also for its magnificent views across Eastern Way to Mount Desert Island.  Vacationers from Mount Desert come to Little Cranberry Island by private boats and a small public ferry to dine, visit the few galleries on the dock and take in the awesome views, especially the sunset over Mount Desert.  The Secret Life of Lobsters by Trevor Corson, recommended to us by a  kayaker we met on a nearby island, is a good read while visiting this part of the world. This book,  which among many other things provides a good description of life on Little Cranberry and the role Isleford Dock plays in the small lobstering community, provides an excellent overview of the scientific and commercial aspects of lobsters and lobstering.

** Isleford Dock used ~ 1 1/2 slices of fresh corn on the cob; I would do the same when corn is in season.

*** Made with just clams, this is almost a spicy tomato based rendition of Linguine with Clams. But, remember this is really meant to be a  jumble or medley. Improvise and add a mix of seafood based on availability and/or personal taste.  While Isleford Dock used lobster, clams, mussels and crab claws,  shrimp, scallops,  and/or chunks of white fish, even chunks of sausage and/or chicken (as in Seafood Gumbo) would work. Adjust final cooking time accordingly.

Reviewed 7/9/2017

Ginger Lime Mahi-mahi with Pea Tendrils

This recipe first came together after I purchased some Pea Tendrils and then found that mahi-mahi was on special.  Although I've eaten mahi-mahi on several occasions, most often coated with macademia nuts, I have never cooked it.  Wanting the fish to work with the pea tendrils, I though of my Tuna Steaks with Wasabi Butter recipe and modified it accordingly.

Serves 2

Marinate for ~1/2 hour

~2/3 pound piece of mahi mahi
in
2 T lime juice
1 t tamari/soy sauce
1 t sesame seed oil
1 t grated fresh ginger

Spread ginger and return liquid to top of fish frequently.

Grill fish on aluminum foil over medium heat for approximately 12 minutes or until mahi-mahi is white (check with a knife between the flakes). Just before the fish is cooked, in a small wok heat:

1 t sesame seed oil  then add
2-4* ounces pea tendrils (any tough stems removed)

Cook, stirring a minute or two just until the leaves are coated with oil and slightly wilted.  Remove immediately and divide between two plates.

Cut fish in half, remove from foil (skin should stick to and remain on foil) and place a piece of fish on top of the pea tendrils on each plate.

Served with asparagus this makes a wonderful spring meal.

* Use ~2 or ~4 ounces total depending on fondness for pea tendrils, other components of the meal and desired plating effect.  ~2 ounces of pea tendrils per person is shown in photo at top of page; ~ 1 ounce per person in photo at left and in photo below.

VARIATION: GINGER LIME CHICKEN

Follow directions given above but use 1 chicken breast per person (or if breast is large, 1 breast and slice after cooking).

VARIATION: GINGER LIME SALMON

Substitute wild salmon for mahi mahi.




Reviewed 5/22/2017

Demi-Glace/Demi-Glace with Olive Oil Roux

Introducing some new items that have just found their way into my kitchen. My brother, Jason, has long used More Than Gourmet products, particularly their Demi-Glace Gold.  He gave Chris a 16 oz container of this for Christmas and me several containers of the Red Wine Sauce and White Wine Sauce. I have used some of the White Wine Sauce to make Chicken and Wild Mushrooms Supreme . In making this recipe I used 1 t fresh thyme instead of dried thyme, substituted lemon juice for cream and served over Trader Joe's Lemon Pepper Pappardelle Pasta instead of in pastry shells. For my taste the recipe is a bit heavy on sauce (I used 1/3 container for 10 oz of chicken) but that's what More Than Gourmet is selling.

© 2012 Chris Kern

Chris immediately used some of his Christmas present to make a mushroom-onion demi-glace which he served over a dry aged sirloin strip.  He posted photos (inculding the ones at left) on Google+ (and gave me permission to use them here). The ratio of demi-glace to hot water is 1:4 as noted on the container. Chris made the roux from flour and butter, using equal parts by weight, but it seemed too thick to him so he added more butter. Jason, the demi-glace pro's advice is, "Do it by feel".   Alexandra saw Chris's post and photos and convinced Chris to make this when we were together last week.

© 2012 Chris Kern

Prior to Chris's arrival,  I ordered the Demi-Glace Gold from Amazon Prime (didn't spring for the overpriced 1.5 ounce packages at Whole Foods and elsewhere).  When it arrived I was amazed to discover that the label lists only 0.5 g of fat per 2 t (before water is added) serving; the cholesterol comes from the butter in the roux. Chris made a demi-glace like he had made in New York and it was awesome.  I used some of the leftover demi-glace on some mashed potatoes and cod (see below) a few nights later.  It too was very tasty, and I began to ponder how I might make a healthier version of this.

© 2012 Chris Kern

For a long time I have used Stonewall Kitchen's Mushroom Sage Steak Sauce (this sauce is no longer available) with additional sauteed mushrooms to accompany steaks and with caramelized onions and mushrooms over cod. The Demi-Glace Gold would be a tasty, less expensive alternative and if I used an olive-oil roux, it also would contain no cholesterol.

Demi-Glace made with Olive Oil Roux
Serves ~2-3; scale accordingly

Whisk together, then simmer, about 6 minutes, until well mixed:

2 T Demi-Glace Gold

1/2 c hot water

In a small skillet brown

1 T flour (I used 2 T in photo above and it made way too much roux)

Stir constantly until it is slightly golden then whisk in

1 T olive oil

Whisk constantly until flour and oil are well blended, adjust quantity "to feel." Then whisk enough roux in with the demi-glace to achieve the desired thickened, smooth consistency.  Add mushrooms and/or onions if desired (see below).

© 2012 Chris Kern

Mushroom Demi-Glace

Chris sometimes complains I serve mushrooms with sauce over steak rather than mushroom sauce and admonishes, "Don't put in too many mushrooms."

When Chris made Mushroom Demi-Glace last week he used a big cup each (actually about 1 1/4 c each) of finely chopped mushrooms and onions and 1/3 c Demi-Glace Gold.  For the recipe above that would translate to

~ 1/3 c mushrooms, (I use crimini and/or shitake), chopped
~ 1/3 c onion, finely chopped

Sautee mushrooms and onions in

1 t olive oil until they are soft and onions are golden

Mix into demi-glace.

Cod with Caramelized Onions and Mushroom Demi-Glace

Follow the recipe for Cod with Carmelized Onions and Mushrooms but instead of using Stonewall Kitchen's Mushroom Sage Steak Sauce use Demi-Glace made with Olive Oil Roux (photos left and below).

Note: When using demi-glace on cod/other similar fish such as hake, I prefer to make basic demi-glace then follow instructions in cod recipe and leave onions and mushrooms in thin slices.














Reviewed  5/7/17

Sesame Crusted Tuna with Scallions and Ginger Sticky Rice

This recipe owes three big thank-yous to Alex and Dan: first, for giving me The Paley's Place Cookbook for Christmas last year; second, for suggesting we eat at the Moonstone Grill when Ed and I were recently in Trinidad Bay (CA) and third, recommending we order the tuna.  The tuna* was sesame crusted, seared rare and served with ginger sticky rice, fried leeks and a trio of sauces: Sriracha aiolo, chive oil and beet emulsion. Ed and I seldom order the same thing, but this time we did, a double good choice.  When I asked how the tuna was cooked I was told it was rolled in sesame seeds and then pan fried. However, for my first two tries I chose to try a technique found in the Paley's Place recipe for Poppy Seed-Crusted Albacore Tuna with Chickpea Puree and Fennel Salad: rolling the tuna in seeds, poppy in their recipe, sesame in mine, then wrapping it in aluminum foil.

Serves 2

In a small skillet over medium high heat, toast until they are golden brown:

1/2 c sesame seeds

Stir constantly.  If the seeds start to pop, lift the pan off the heat and continue stirring until popping subsides.

If planning to use Ginger Sticky Rice make recipe below.


Cut into two equal strips with a ~ 1 1/4"  x  ~ 1 1/4" cross-section

2/3 #  yellow tail tuna (keep strip size in mind when buying tuna)

Roll the tuna pieces in the sesame seeds.  Do not use all the sesame seeds at once; there may be more than enough.  In this case, if they have not touched the tuna they can be saved for future use.

Tightly wrap the tuna pieces in one layer of aluminum foil.

Brush

6 small scallions with
Sesame seed oil

Heat a large dry skillet over high heat (we do this on a skillet on the grill) until very hot, about 5 minutes.  Sear the tuna, still wrapped in foil on all sides, about 5 minutes altogether. Cook the scallions for approximately the same time, until wilted and tender. The tuna will cook fairly fast and keep cooking after being removed from heat. Unwrap each piece right after cooking to reduce speed at which it will continue to cook. To also reduce further cooking slice in 1/2 thick pieces. I serve with wasabi, wasabi butter and pickled sushi ginger.


Ginger Sticky Rice

Serves 3 (quantities for 2 servings shown in parens)

In a rice cooker or small pot with cover combine:

1 c (2/3 c)  sushi rice
3 t (2 t)  crystalized ginger, finely chopped
1 5/8 c (1 c + 1 T) water
2 T (1 T + 1 t) preserved lemon**, include juice (optional - water may be substituted)

Cook until all water is absorbed; keep warm until tuna is ready to serve. I form rice in ramekins and then unmold on individual plates.

* If you go to the Moonstone Grill site and see Big Eye Tuna (not one of the more sustainable tunas) on the menu please be advised the menu is from when the Moonstone Grill opened in 2003. Chris Smith, the restaurant's owner told me that Moonstone no longer serves Big Eye but first grade tuna - the best that they can purchase that is safe catch. 
 

** Preserved Lemon Peel


This recipe is from The Paley's Place Cookbook


"Makes 2 tablespoons


The conventional way of preserving lemons can be time consuming, I devised this quick and easy alternative.


1 lemon, washed and dried
1/2 teaspoon kosher salt
1/2 t sugar


With a paring knife, remove the peel from the lemon in large pieces, then cut it into julienne strips.  In a small saucepan, place the peel and enough cold water to cover and cook over high heat until water boils. Drain and repeat this process twice.


Juice the peeled lemon and strain into a small bowl; add salt and sugar, then the blanched peel.  Let the peel macerate at room temperature for 1 hour so the flavors marry. Store, refrigerated, in a tightly sealed plastic [I would use glass] container. It will keep for about a week." (page 219)



VARIATION:  This works with salmon too. Top some Salmon with Red Miso Sauce with roasted sesame seeds, wrap tightly in aluminum foil and grill approximately 5 minutes on a side until temperature reaches 125 degrees F. 

Reviewed 5/22/2017

Fish Cakes

Fish cakes were one of my Dad, Ja's, "favorite foods".  My brother Jason often indulged Dad by making them for him.  I am quite fond of them too, but had not had them in a very long time.  It was a special treat when Jason made them for us for breakfast this fall. The following recipe is basically the one Jason uses.  I have added a few steps based on my experience making crab cakes.

Soak

1 pound boneless salt cod

in water for 1 - 3 days changing water at least 3 times a day.  The saltier the cod the longer it will need to go though the soak - rinse cycle.  Drain cod and place in a pot and cover with 2 inches of water.  Bring water to a simmer and let cod sit until it flakes,  Do not boil or cod will become tough. Drain, flake and mix with:

2 cups (1 pound) cooked and mashed Russet potatoes

1/2 cup onion, grated

2 eggs, lightly beaten

Form  into 10 - 12 cakes (about 3 inches in diameter) dip both sides in 

Corn meal

and refrigerate for at least 30 minutes (or overnight) or place in freezer for 10 minutes.

Heat in a skillet, covering the bottom surface at least 1/8 inch deep:

Olive oil or a mixture of olive oil and butter.

Place a few cakes at a time in the hot oil mixture and fry until lightly browned all over, 3 to 4 minutes per side. Placing too may cakes in the pan at one time will release too much moisture and compromise the form of the cakes (see photo at left - fewer cakes would have been better).

Pat with paper towels to remove excess oil and serve with lemon wedges and cocktail sauce and/or a mayo-mustard sauce.

Reviewed 5/22/2017

Sole Variations

Serves 2

If necessity is the mother of invention, then necessity = available ingredients.  I had pureed pumpkin left over from Thanksgiving (the vote was for Pecan Pie and Apple Tart this year) and Ed was getting sick of Pumpkin Soup.  Hence a variation on Sole Florentine.

Dry:

2/3 pound sole/flounder filet (4-6 pieces, approximately the same size) and rub with:

Nutmeg

Blend:

1 c pumpkin puree
2 T dark maple syrup
2 T dried cranberries
2 T fresh sage, chopped

Divide mixture among the filets, spreading evenly over the top of each filet.

Roll the fillets and place them in a  lightly oiled baking dish..

Sprinkle ground nutmeg on the tops of the rolled filets.

Bake at 425 degrees F for 15 minutes (less time if pumpkin is warm to start) or until fish flakes.

I served this with fall crop Haiku Turnip Sautee dressed with a bit of tarragon vinegar - a good contrast to the sweetness of the pumpkin.

Reviewed 5/22/2017

Cod with Carmelized Onions and Mushrooms

This recipe was inspired by Ed's and my recent trip to Spain. At La Table in Perpignan Ed had turbot and porcini -  with "net crusted" potatoes. And, at Naia Restaurante Bistro in Madrid I had confit cod with carmelized onion and boletus (a kind of mushroom) ali-oli sauce.  For some reason, although I cook a lot of cod, it had never occurred to me to serve it with a mushroom sauce.  And, although I serve cod on crisp potatoes (Cod with Roasted Veggies), it had not occurred to me to serve it on a mashed potato base.  For the record "net crusted" potatoes are mashed/whipped potatoes covered with a pastry crust lattice.  Ed has encouraged me to add this to my version of the dish but it is not going to happen!

Serves 2, scale accordingly.


Prep and start cooking the sauce and potatoes (see below) so that both will be done at the same time as the fish. If scaling up for a dinner group, sauce could be made ahead and reheated.

COOK THE FISH

On the top of a broiling pan that has been lightly coated with olive oil place:

2/3 - 3/4 pound fresh cod

Sprinkle the fish with:

1 t herbes de Provence

Bake at 400 degrees F, approximately ~15 minutes*, depending on thickness of fish, until fish is opaque and flakes easily with a fork. Note: In his cookbook Fish Mark Bittman advises starting the fish on broil and cooking less time,   “(about 8 to 10 minutes per inch of thickness, measured to the thickest point). If the fish is cooking too quickly, turn off the broiler and finish cooking with the oven set at 500 degrees F. Cod begins to “gape” – its sections separate – when it is done, is opaque throughout, and will offer no resistance to a thin-bladed knife; avoid overcooking."

CHECK AFTER 10 minutes to see how done the fish looks (see criteria above).

MAKE THE SAUCE:


In a small sautee pan heat:


1 T olive oil 
1/2 large sweet onion thinly sliced (cut rings in half)


Cook until the onions are wilted, about 2-3 minutes and then add:


1 t sugar


Cook an additional 2-3 minutes until the onion is browned, then add:


6-8 mushrooms thinly sliced (I use shitake, crimini or baby bella)
Fresh sage, several leaves, coarsely chopped


Cook until the mushrooms are soft.


Then add: 


4 T  Demi-Glace/Demi-Glace with Olive Oil Roux and cook until heated through. If you have no premade Demi Glace on hand, in a small pan combine:

1 T Demi-Glace Gold
1/4 c boiling water water

Wisk over medium heat until all of the demi-glace is dissolved and sauce is smooth. Then add this to the onion-mushroom mixture.


COOK THE POTATOES: 


In a small pan half filled with boiling water put:


2-3 small potatoes, cut in half 
1 large clove garlic (do not peel)


Cook just until potatoes are tender, drain well, squeeze pulp out of garlic skin into potatoes and mash with a potato masher.


ASSEMBLE FISH, SAUCE AND POTATOES:


Divide potatoes between 2 plates, top with 1/2 of the cod and then 1/2 of the sauce. Garnish with fresh sage.

VARIATION - NOVEMBER 2012

I had a little leftover Mushroom Risotto (made with sage and no cheese) and spotted a nice piece of cod in the market. I warmed the risotto adding a bit more chicken stock and serverd the cod and the mushroom sage sauce over the risotto.






Reviewed 5/22/2017

Herbed Wild Salmon

Christopher cooked some king salmon we got at the Lobster Place Seafood Market in Chelsea Market when we were visiting him in Brooklyn a few weeks ago. He used the Red Miso Sauce recipe which he had previously shared with me. The salmon was awesome but still I decided I wanted to explore other ways to cook this fish while it is still in season. This recipe is loosely adapted from Cory Schreiber's  Wildwood:Cooking from the Source in the Pacific Northwest, a cookbook Alexandra gave me shortly after she moved to Portland. My version has been modified to reflect ingredients I had on hand when I found the recipe and personal preferences.

The author writes, "When a salmon fillet is properly cooked, you'll find that it flakes off the skin with relative ease. Baking the fish on rock salt tempers and distributes the heat, resulting in moist evenly cooked flesh."

Serves 2 - 3

Prepare the vinaigrette my version follows, Wildwood recipe below*, by whisking together:

1 T olive oil
1 T tarragon vinegar
1/2 t Dijon mustard (or Ducktrap River Mustard Dill Sauce)
1/2 medium red onion (or equal amount of sweet white onion), thinly sliced
1/2 small fennel bulb, thinly sliced (optional)
1 t capers, drained
1 t chopped fresh fennel weed
Freshly ground pepper to taste

Cover and refrigerate if not using within the next few hours. Can be made up to two days ahead, but I serve at room-temperature.

Prepare:

1 pound wild salmon

remove pin bones, leave skin intact. Rub with:

1 T minced mixed fennel weed, sage and thyme (Wildwood uses 2 T of mixed minced fresh herbs such as tarragon, basil, flat-leafed parsley and thyme  for 4 pounds of fillet)

1 1/2 t fennel seeds cracked **
Salt (or to taste)
Freshly ground black pepper (or to taste)

If not cooking immediately, cover and refrigerate.

Preheat the oven to 325 degrees F. Cover a roasting pan large enough to accommodate the fish with aluminum foil turning up the edges slightly. Cover the surface of the foil with

Rock or kosher salt

Place the salmon, skin side down on the salt.












Bake in the oven until opaque on the outside and slightly translucent in the center. Wildwood says 35 to 45 minutes for 4 pounds of fish; I cooked 20-25 minutes (convection oven) for one pound of fish. Time will vary according to the thickness of the piece too. Remove from oven and let stand for 5 minutes (the salmon will continue to cook).


To serve use a wide spatula to remove the salmon from the salt. Remove the skin and portion the salmon onto plates or a large warm serving platter. Spoon the red onion-caper vinaigrette over and serve or serve sauce on the side - especially with the more delicate king salmon.

Author's note: "Though the salt on which the salmon is baked will absorb juices from the fish, there's no reason to throw it out. Instead set it aside for use the next time you prepare this dish or one similar to it."***


I served this for Ed's Birthday dinner - 1 June 2010 (photo below).

*WILDWOOD RED ONION-CAPER VINAIGRETTE

 (for 2 pounds of salmon/8 servings as an entrée):

1 c olive oil

1/4 c sherry vinegar

1 t Dijon mustard

1 red onion, thinly sliced

2 t capers, drained

1 t chopped fresh basil

1 t salt

3/4 t freshly ground black pepper

**[WILDWOOD] CRACKED FENNEL SEEDS
Preheat the oven to 325 degrees. Put the desired amount of seeds in a single layer on a jelly-roll pan. Toast in the oven for 10 minutes, or until they begin to darken in color, occasionally shaking the pan so the seeds will toast evenly. Remove the seeds from the oven and pour them onto a cool pan.

To crack the seeds, use a large knife; with the wide side of the blade, press down on the seeds.

*** Wildwood Cooking from the Source in the Pacific Northwest, page 13.

Reviewed 5/22/2017