Chef Nick Lorenzen

Wild Caught Salmon

Name: Wild Caught Salmon
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 3
Cuisine: American
Ingredients: 2 organic peaches, ripe; 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; 3 organic nectarines, diced small; 1 each jalapeno pepper, seeds and veins removed and chopped fine; 1/2 organic shallots, finely chopped; 1 bunch organic cilantro, roughly chopped; 6 leaves mint, roughly chopped; 1 whole organic orange, juiced; 1/2 organic lemon, juiced; 1 pinch sugar; 1 teaspoon grape seed oil; 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

Rated 5.0 stars by 1 users

Cuisine

American

Servings

3 servings

Prep Time

40 minutes

Cook Time

30 minutes

Rich, parsnip purée seasoned with curry powder is the perfect accompaniment for this mild fish.

Ingredients

Peach Chips

2 organic peaches, ripe

Parsnip Purée

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 pepper, seeds and veins removed and chopped fine
1/2 organic shallots, finely chopped
1 bunch organic cilantro, roughly chopped
6 leaves mint, roughly chopped
1 whole organic orange, juiced
1/2 organic lemon, juiced
1 pinch sugar
1 teaspoon grape seed oil

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

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Directions

Peach Chips

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!

Parsnip Puree

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.

Salmon

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 (flesh 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.

Nectarine Salsa

While salmon is cooking, place all nectarine ingredients in a bowl and mix thoroughly.

Plating

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.

Recipe Note

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!".

Wild Caught Salmon