Pan-Seared Wild Copper River King Salmon

Pan-Seared Wild Copper River King Salmon with Eggplant Caviar,
Zucchini Blossom Beignet, and Tarragon Herb Sauce


Recipe provided by Patrice Rames

Recipe provided

Eggplant Caviar

2 oz. olive oil

4 eggplants

1 tbsp. tomato paste

3 sprigs fresh tarragon

2 shallots (finely chopped)

2 cloves garlic (finely chopped)

1 tsp ground cumin

1 tsp cayenne

Salt and pepper to taste

Heat oven to 350˚. Prick well with the tines of a fork your 4 eggplants and place them on a well oiled sheet pan and roast in the oven for 45 minute. When eggplant have cooled, scoop out the meat (and seeds) and reserve then discard the skin.

In large stock pot add oil on moderate heat. Cook shallots first for 1 minute the add the garlic, spices, herbs and tomato paste. Stir well then add your reserved eggplant. Cook on low heat for 1 hour or until liquid had evaporated. Season with salt and pepper.

 

Herb Sauce

1 bunch baby spinach leaves

Extra virgin olive oil

2 sprigs fresh tarragon

1 bunch parsley

Salt and pepper to taste

Quick blanch your spinach, tarragon and parsley then add to a food processor with a touch of olive oil, 2 ice cubes, salt and fresh pepper. Process until it becomes a finely grained mixture similar to a smooth paste.

 

King Salmon

4 6 oz. pieces King Salmon

2 oz. olive oil

Salt and pepper

In a 12” saute pan, heat the oil over medium heat. Season your salmon filets on both side with salt and pepper. Cook skin side up until nicely browned (about 3 minutes). Turn filets over and cook for an additional 3 minutes.

 

Zucchini Blossom Beignets

Zucchini blossoms

8 oz. flour (approx. 1 cup)

3 eggs

10 oz. milk (approx. 1 ¼ cup)

7 oz beer (Belgium white is best)

Cooking oil (peanut)

Pinch of salt

Mix all ingredients (except blossoms) until you have a smooth batter similar to a thin pancake batter. Heat oil in small sauce pan (350˚). Take your zucchini blossom by the stem and dip in the batter. Quickly place blossom in oil and cook for a few seconds. Blossom will float when done. Turn blossom over and cook for a few seconds more then remove from oil with slotted spoon and drain on clean towel.

 

Plating Your Dish

In the center of your dinner plate place a large spoonful of your eggplant caviar, then top with you cooked salmon filet. Next, spoon your tarragon sauce around the fish and garnish plate with your zucchini blossom beignets.
 

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