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Copper River Salmon with Balsamic Cherries, Asparagus, Wild Mushrooms and Braised Red Spring Onions

Mark Payne - The Ritz Carlton

Seasonal
Entree
Summer

For the Balsamic Cherries:
  • Balsamic vinegar
  • Fresh cherries, seeds removed

Place washed cherries in small pan and add enough balsamic vinegar to just cover the cherries. Bring to a gentle boil, reduce heat to simmer, and cook for 15 to 20 minutes, until cherries are soft. Remove from heat and reserve.

For the Braised Red Spring Onions
  • Red spring onions
  • Chicken stock or broth
  • Unsalted butter
  • Salt and pepper
  • Small sprig fresh thyme

Wash and cut onions into desired size. Green tops should be removed, but can be used for garnish. Place in small pan, adding a knob of butter and the sprig of thyme. Add chicken stock or broth, just enough to cover the onions. Season with salt and pepper. Cover onion mixture with greaseproof paper or lid, bring to a gentle boil and cook until onions are soft. Remove from heat and reserve.

For the Asparagus:

Wash asparagus and peel stalks if woody. Blanch asparagus in boiling salted water for one minute. Drain and refresh in ice water to maintain color. Remove from ice water, drain, and place on paper towel to dry.

For the Cremini Mushrooms:

Simply wash, cut into pieces, and dry on kitchen towel.

Preparing the Salmon:
  • 4-5 oz. portion of wild salmon fillet
  • Unsalted butter
  • Canola oil
  • Shallots, chopped
  • Chopped garlic
  • Kosher salt
  • Fresh lemon
  • Extra-virgin olive oil

Warm saute pan, add a small amount of canola oil. Add mushrooms, season with salt and pepper, and saute until brown. Add some chopped shallots and garlic, cook for one minute. Adjust seasoning to taste.

Add cooked, blanched asparagus and braised red spring onions. Cook one minute. Add a knob of unsalted butter, mix through, remove from heat and reserve.

Warm a separate saute pan, adding some canola oil. Season salmon with kosher salt. Sear fish in pan over medium heat for three to four minutes. Fish should be medium rare. Add a knob of butter to pan, brown slightly, then add a squeeze of fresh lemon juice. Remove from heat. Baste fish with the lemon butter mixture off the heat for one minute. Set aside.

Using desired plate, spoon the asparagus/red onion/mushroom mixture on to the plate. Dress balsamic cherries around the edge of the asparagus mixture. Place wild salmon on top of asparagus mixture. Sprinkle with some fleur de sal sea salt and a dash of extra virgin olive oil. Enjoy!

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