GOLDEN VALLEY, Minn. - Fish fans know they don't have much time to enjoy one of their favorites. Fresh Copper River Salmon is now available at their neighborhod fish market.
St. Paul Grill Executive Chef Adam Bartos is sharing the proper way to prepare the fish for maximum benefits.
Grilled Copper River Salmon
Over Creamed Morels, and Chilled English Pea Salad with Bacon and Mint
Copper River Sockeye Salmon 8 oz
Morel Mushrooms 3 oz
Spring Onions 1 ea
Fresh Dill 1 sprig
Butter 4 oz
Heavy Cream 2 fl oz
Chilled Pea Salad 2 oz
Salt and Pepper To Taste
Chilled Pea Salad
English Peas, Shelled 8 oz
Bacon 2 oz
Pea Tendrils 1 oz
Fresh Mint, Chopped 1-2 sprigs
Olive Oil 1-2 fl oz
Fresh Squeezed Lemon ½ ea
Parmesan Cheese, Grated 2 oz
Salt and Pepper To Taste
In a small mixing bowl, combine peas, pea tendrils and mint. Cook bacon, drain well and dice. Add bacon to other ingredients. Pour oil and lemon over peas, and toss with a pinch of salt and pepper. Top with freshly grated parmesan cheese.
Salmon
Place salmon filet on well oiled hot grill seasoning both sides with salt and pepper. Depending on thickness, cook 3-4 minutes on first side, then an additional 2-4 minutes on other side. When first side is finished, flip over and brush with butter, and re-season. Set fish aside to rest. In a small sauté pan heat butter over medium high heat, add mushrooms and on onions and sauté for 2-3 minutes or until the mushrooms have released their water into the pan. Season with salt and pepper, and then add the cream and dill. Reduce to ½ of its original volume, re-check seasoning. Place creamed morels on the plate first, followed by the salmon on top of that. Garnish plate with chilled pea salad and serve.
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