Bi Level King Salmon Fillet Recipes

SEARED SALMON FILLET

Steps:

• Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

ALDER ROASTED KING SALMON WITH WILD FENNEL POLLEN

Steps:

• Mix sugar, salt, water, and anise flavored liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours. Remove from brine and pat dry. Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper. Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon. Serve right off the plank.

WILD ALASKAN SALMON FILLET

Steps:

• Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.

BI BIM BAP

Steps:

• Place the vinegar, liquid aminos, garlic, ginger, oyster sauce, sriracha and fish sauce in a blender and blend until smooth. Transfer to a large bowl, add the beef, pork and cilantro and mix thoroughly. Cover and marinate overnight in the refrigerator.
• When the meat is ready, heat 1 tablespoon of the oil in a large skillet over high heat. Add the meat and cook, breaking it up with a spatula, until completely cooked through. Remove from the heat and keep warm.
• Heat the remaining 3 tablespoons oil in a large skillet over high heat. Add the mushrooms, season with salt and pepper, and cook, stirring often, until softened. Remove from the heat and keep warm.
• Preheat a grill to medium high with a grill basket set on the grate. Add the Marinated Kale and grill.
• Spoon the rice into 4 bowls, top with some Korean BBQ Sauce, then form "nests" on top with the cooked meat, cooked mushrooms and grilled kale. Add portions of Kimchi, Pickled Jalapeños and Pickled Onions, arranging them in neat little nests and contrasting colors. Fan the avocado over the center of the bowls, then place an egg on top, but slightly offset. Finish by drizzling Soy Aioli over the entire dish and sprinkle with scallions.
• Combine the olive oil, ginger, liquid aminos, lemon juice, sesame oil, white pepper and 1/8 teaspoon salt in a blender and blend until thoroughly combined. Toss the marinade with the kale in a large bowl. If not using right away, cover and refrigerate.
• Combine the sriracha, sugar, liquid aminos, vinegar, garlic, ginger, lime juice and sesame oil in blender and blend until smooth.
• Stir together the pureed peppers, garlic, ginger, green onions, pepper flakes, agave and 1 1/4 teaspoons salt in a small bowl. Toss together the Napa cabbage, red cabbage and carrots in a large bowl. Work the pepper paste into the cabbage mixture with your hands. Transfer the kimchi to a 1-quart mason jar, cover and set aside at room temperature for 3 to 5 days.
• Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes.
• Meanwhile, bring a pot of water to a boil. Place alternating layers of jalapeños and onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening.
• Place the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger and 1 tablespoon salt in a large saucepan. Bring to a boil, then simmer the brine for 5 minutes.
• Meanwhile, bring a pot of water to a boil. Place the onions in a quart-size mason jar. Add the brine, cover with the lid, then process for 10 minutes in the boiling water. Remove the jar from the water, let cool, then refrigerate for at least 1 week before opening.
• Whisk together the mayonnaise, liquid aminos and sriracha in a small bowl.

SALMON ROASTED IN BUTTER

Steps:

• Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
• Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
• Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

WILD KING SALMON WITH SAVORY WHIPPED CREAM

Steps:

• Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
• Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
• Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
• Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.