Fantastic Alaskan Salmon...
Hello Everyone,
Sorry the blog has been ignored and now is being updated feverishly. Here is one more recipe from Zac from Meghan and Will's wedding. The sauce is delicious!! I too have a freind who brings us fresh Alaskan Salmon and I can't wait to try this sauce with some of it.
GRILLED ALASKAN SALMON WITH ARTICHOKE TARTER SAUCE
Zac's Montana Kitchen
I am very fortunate to have access to these wild salmon from Alaska. A friend of mine is a commercial fisherman and is, like myself, a resident of Livingston, Montana. These are sockeye salmon and are harvested in Bristol Bay, Alaska.
Because these salmon are so flavorful I do not do much to manipulate their natural flavor. With just a quick brushing of olive oil and a light sprinkling of kosher salt they are ready for the grill. However, the following recipe for the artichoke tarter sauce certainly makes for a tasty accompaniment.
Brush however many salmon filets with some olive oil and lightly season them with some kosher salt. Make sure the grill surface is very hot, clean, and has just been brushed with a small amount of olive oil as well. Place the salmon filet on the grill with its skin side up. Allow the flesh side of the filet to sear and do not attempt to move it until it can be easily picked up using a spatula. This should be about 4-5 minutes. Turn the filet over on its skin side and allow to cook an additional 3-5 minutes. At this point the filet should be at a nice medium internal temperature.
ARTICHOKE TARTER SAUCE
1 cup mayonaise
4 artichoke hearts (chopped)
2 pepperocini peppers (minced)
1 small shallot (minced)
1 teaspoon parsley leaves (chopped)
1 teaspoon Old Bay seasoning
juice of 1/2 lemon
In a small mixing bowl combine all of the above ingredients and mix well. Serve as a condiment with the grilled salmon.
Sorry the blog has been ignored and now is being updated feverishly. Here is one more recipe from Zac from Meghan and Will's wedding. The sauce is delicious!! I too have a freind who brings us fresh Alaskan Salmon and I can't wait to try this sauce with some of it.
GRILLED ALASKAN SALMON WITH ARTICHOKE TARTER SAUCE
Zac's Montana Kitchen
I am very fortunate to have access to these wild salmon from Alaska. A friend of mine is a commercial fisherman and is, like myself, a resident of Livingston, Montana. These are sockeye salmon and are harvested in Bristol Bay, Alaska.
Because these salmon are so flavorful I do not do much to manipulate their natural flavor. With just a quick brushing of olive oil and a light sprinkling of kosher salt they are ready for the grill. However, the following recipe for the artichoke tarter sauce certainly makes for a tasty accompaniment.
Brush however many salmon filets with some olive oil and lightly season them with some kosher salt. Make sure the grill surface is very hot, clean, and has just been brushed with a small amount of olive oil as well. Place the salmon filet on the grill with its skin side up. Allow the flesh side of the filet to sear and do not attempt to move it until it can be easily picked up using a spatula. This should be about 4-5 minutes. Turn the filet over on its skin side and allow to cook an additional 3-5 minutes. At this point the filet should be at a nice medium internal temperature.
ARTICHOKE TARTER SAUCE
1 cup mayonaise
4 artichoke hearts (chopped)
2 pepperocini peppers (minced)
1 small shallot (minced)
1 teaspoon parsley leaves (chopped)
1 teaspoon Old Bay seasoning
juice of 1/2 lemon
In a small mixing bowl combine all of the above ingredients and mix well. Serve as a condiment with the grilled salmon.
posted by Melanie Nashan, Nashan Photographers at 8:05 AM
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