Sunday, August 11, 2013

Seared Wild Salmon with Grilled Bread Salad and Parsley Anchovy Aioli

This week Siren SeaSA came through with a drop of king salmon fillet as well as several recommended recipes. I've copied the recipe verbatim from their blog however noted the modifications I made and the alternate ingredients I used in italic below. 

anchovy fillets, garlic, parsley


grapeseed/olive oil mix

finished aioli

garden squash

Acme Levain

toasted on the grill

fresh from the sea


sliced red onion

fresh off the grill

bread zucchini salad

2 portions wild salmon, skin on (1 pound salmon fillet)

Bread salad:
1 loaf crusty sourdough bread, sliced one inch thick (Acme Levain)
1 avocado, diced half inch
1 red onion, julienned
1 zucchini or other summer squash, sliced in half-inch planks
1 handful arugula, washed (mesclun greens)
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil

Parsley Anchovy Aioli
2 egg yolks
1/2 bunch parsley, washed and picked
1 clove garlic, peeled and chopped
2 anchovy fillets
1 tablespoon Dijon mustard
1 cup vegetable oil (mix of 3/4 cup grapeseed oil, 1/4 cup extra-virgin olive oil)
Lemon juice
Tobasco (Chulula sauce)
Worcestershire sauce

Start the aioli first. Put egg yolks in a food processor with garlic, anchovies, Dijon mustard and parsley and puree on high until egg yolks turn from dark to very light yellow and double in volume. Slowly start to add oil, a few drops at a time to emulsify. Work quickly to avoid aioli from over heating. Continue to add oil until mixture thickens. If aioli gets too thick so oil is not incorporating, add a few drops of ice water to loosen. When all oil is incorporated, season with lemon juice, Tobasco and Worcestershire sauce. Refrigerate until ready to use. This can be done up to 24 hours before use.

Heat grill and season slices of sourdough and zucchini with olive oil, salt and pepper.  Grill until bread is bread is slightly toasted and zucchini is slightly browned. Take off grill and cool. When cool, dice bread into inch cubes and zucchini into half-inch cubes. Toss bread and zucchini with arugula, julienned red onion, avocado and red wine vinegar and olive oil. Season salad with salt and pepper to taste.

Heat sauté pan over high heat. When hot, add enough olive oil to coat the pan. Pat the salmon dry with a paper towel and season skin side with salt and pepper. When the oil is hot and slightly smoking, add salmon, skin-side first. It should sizzle and not stick to the pan. Immediately turn the heat down to medium-low and crisp the skin. When skin is crispy and salmon is half cooked, season the flesh side with salt and pepper and turn salmon over to finish cooking to medium-rare. When salmon is medium-rare, remove from pan. 

(Since the recipe called for using the grill to toast the bread and prepare the squash, I couldn't resist taking also using it for the salmon too so I didn't use the pan-cooked method called for.)

Place bread salad on plate, place salmon on top, and drizzle with parsley anchovy aioli. Enjoy with a nice Rosé.

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