Wild Caught Salmon
By Chef Nick Lorenzen

Ingredients

For the Salmon

15 ounces Wild King Salmon, cut into 3 (5 oz) portions each
2 tablespoons Extra Virgin Olive Oil
Salt and Fresh Ground Black Pepper to taste

Parsnip Puree

1 pound Parsnips, peeled and quartered with the center removed and discarded
1/2 pound Butter
1/4 cup Cream
1 tablespoon Curry Powder Salt to taste
1 pinch Sugar

Nectarine Salsa

3 Organic Nectarines, diced small
1 each Jalapeno Chile, seeds and veins removed and chopped fine
1/2 Shallots, finely chopped
1 bunch Organic Cilantro, roughly chopped
6 leaves Mint, roughly chopped
1 whole Organic Oranges, juiced
1/2 Organic Lemon, juiced
1 pinch Sugar
1 teaspoon Grape Seed Oil

Peach Chips

2 Organic Peaches, ripe

Directions

Slice peaches with slicer or mandolin, lay flat on silicone sheet, place the sheet on top rack of a 250 degree oven for 24 hours.

If using a dehydrator, you know what to do! Steam parsnips until tender.

While parsnips are steaming, place butter, cream, curry powder, salt and sugar in a small pot and place over medium heat until butter has melted. Set aside.

When parsnips are cooked, remove from steamer, place in food processor, pulse to get parsnips moving, turn on and slowly add butter mixture until all has been incorporated.

Adjust seasoning if needed. Remove from food processor and place in a heat proof container and keep in a low temp oven.

Season salmon on both sides with salt and pepper. Place sauté pan over high heat and allow pan to get hot.

When hot, add oil and allow oil to get hot. When oil is hot, place salmon presentation side down in pan and sear, lowering heat (use a low flame), for five minutes.

Turn salmon over and cook another 3-4 minutes over medium heat. While salmon is cooking, place all nectarine ingredients in a bowl and mix thoroughly.

To plate:

Place a scoop of parsnip purée in the center of a plate, place salmon on top of puree, place some of the salsa on top of the salmon and place chips on top of salsa.

Wine suggestions by Julian Maine, Wine Specialist (Southern Wine & Spirits): Dr. Loosen -- Riesling Graacher Himmelreich Kabinett (Mosel) 2006

"Reflexively, I think about Pinot Noir whenever salmon is served. However, the Curry, Peaches and Nectarines will not pair as well with Pinot so much as they work so perfectly with German Riesling.

The tropical flavors and fruity character of this wine will harmonize with the peaches and nectarines, but provide a beautiful contrast to the curry spices. This wine finishes with a hint of lime that is a perfect final note!"