Monday, June 6, 2011

In season: Alaskan salmon!

Alaska’s summer salmon season has kicked off and executive chef Paul Marks and the Bellevue Club’s culinary team are thrilled to have one of their favorite ingredients back in the kitchen. According to Paul, “Every year the excitement and anticipation seems to grow for the first Alaska salmon shipments. The season starts with King and Sockeyes and finishes with Coho.”

There are few foods as nutritious as Alaska salmon according to the Club’s Registered Dietitian, Cindy Farricker. “It is rich source of protein, omega-3s, vitamin D, calcium and many other vitamins and minerals.  In fact, Alaska salmon is one of the best sources of omega-3 fats because of the large amounts it contains plus they can be easily absorbed and utilized by the body.”

Now that the fish have arrived, our culinary team is using its talents to create fresh, flavorful menu items. Our fantastic salmon entrées will be featured this week in Polaris Grill and in Splash. You won’t want to miss our Salmon Bowl in Splash, a delicious blend of rare-seared salmon seasoned with black pepper and sesame seeds, served over brown sushi rice with edamame, wakame salad and miso dressing or the  our nightly salmon special in Polaris Grill. Also watch for a variety of salmon dishes in Luna, ready to eat here or take home.  This is just a sampling of the delicious creations the culinary team is excited to offer.

Recently, Chef Paul provided tips for cooking fresh salmon at home plus some simple-to-prepare, out-of-this-world sauces to complement perfectly prepared salmon at one of his cooking classes. These fool-proof, chef-created recipes include hints for grilling, baking and searing fresh fish as well as recipes for roasted corn salsa and citrus salsa. Find all his tips below.

Cooking fresh fish
In a hot sauté pan pour in your oil. Once the oil is just barely smoking it’s ready.
The salmon can either be seasoned only with salt and pepper, dusted with flour and seasoned with salt and pepper, or dusted with flour and rolled in fresh herbs.
Carefully place your prepared portion of fish in the pan. Once one side is crisp carefully turn over and crisp other side.
You can also crisp one side, turn over and finish cooking in a hot oven.

Make sure your grill is hot and oiled.
Oil and season your fish and place on the grill.
After a minute twist fish 90 degrees (to get nice grill markings).
When cooked one-third of the way, turn over and finish cooking.

Heat oven to 400 degrees.
Place fish on a large piece of foil, place small pats of butter down the length of the fish, season well and lay slices of oranges down the length of the fish.
Place another piece of foil over the top of the fish and seal top and bottom together.
Place your wrapped fish on a sheet pan.
Bake until fish is cooked three-quarters of the way and remove from oven.  Set it on the counter (still sealed in foil) and allow to rest about 10 minutes. This will allow fish to finish cooking and absorb back some the moisture in the foil, producing a juicy, perfectly cooked salmon.

Simple sauces for fresh fish
Roasted corn salsa
2 ears of fresh corn
1 small sweet onion
1 small red bell pepper
1 small green bell pepper
2 limes (juiced)
Salt and pepper
Olive oil

Either roast corn with husk off in oven or grill corn with husk on just until done.
Once cool, cut the corn of the cob.
Dice onion and bell peppers.
Toss vegetables together with just enough oil to coat them.
Season with sugar, salt and pepper.
Serve cold.

Citrus salsa
2 oranges (one just for juice)
1 lime
1 lemon
2 green onions
1 ounce basil
Olive oil
Salt and pepper

Cut the rind off the lemon, lime and one of the oranges and discard. Slice peeled fruit and mix together.
Juice remaining orange and add to fruit.
Slice green onions and add to mix.
Toss with a little olive oil and season to taste.
Toss torn basil with salsa just before serving.

No comments:

Post a Comment