Salmon, Pomegranate Gastrique & Wasabi Pea Purée

Salmon is a very popular fish, but can be overwhelming in fish flavor for those who do not eat fish regularly. This recipe balances out the salmon flavor with freshness and acidity from pomegranate seeds and gastrique plus a little kick from the wasabi purée. Health-wise, salmon is a very nutrient-rich fish with many health benefits. It is an oily fish that is high in good fat, protein, vitamins, and minerals. Salmon contains phosphorus, zinc, potassium, vitamin B6 and B12, and is considered good for the heart, hair, and skin.

INGREDIENTS

4 servings

Pomegranate Gastrique

• 1 tbsp olive oil

• 1 shallot minced

• 1 cup (2.5dl) pomegranate seeds

• 2 tbsp sugar

• 3 tbsp dry sherry

• 3 tbsp balsamic vinegar

Pea Wasabi Purée

• 2 cloves garlic

• 8 to 12 ounces (300g) frozen pea

• 1 to 2 tbsp greek full fat yogurt

• 1 to 2 tbsp wasabi paste (depending on how hot you prefer)

• 1 tbsp olive oil

Herb Crusted Salmon

• 2 tbsp grilling olive oil or grape seed oil

• 4 6-ounce (170g) center cut king salmon fillets with skin on

• 3 garlic cloves peeled and minced

• 2 tbsp chopped leaves from sprigs of thyme

• 2 tbsp chopped leaves from tarragon

• Ground black peppercorn

• Sea salt

Please note: Other herbs can be used such as cilantro or flat leaf parsley and dill, all of which are so complementing to salmon.

Garnish

• Red Chard Microgreens

• Nasturtium

• Frisée lettuce

PREPARATION

Pomegranate Gastrique

1. Heat olive oil in a small saucepan over medium low heat.

2. Add shallots and cook until they are translucent (about 5 minutes).

3. Add the remaining ingredients to the pan.

4. Over medium-high heat, bring to a very light boil, then reduce the heat to low.

5. Simmer until the fruit is very tender (5 to 7 minutes) and remove from heat.

Pea Wasabi Purée

1. In a medium saucepan of boiling water, cook the peas with 1 garlic clove until just tender, 5 to 7 minutes.

2. Drain, reserving some of the water and transfer to a blender. Add the wasabi paste and a few tablespoons of blanching water, and puree until smooth. At this time you may also add 1 tbsp of greek yogurt and 1 tbsp of olive oil (optional).

3. Tip the purée into a fine sieve and use the back of a ladle to push it through for a silky-smooth finish.

4. Transfer the wasabi pea puree to a small bowl, cover, and keep warm.

Herb Crusted Salmon Method (on the top of the stove)

1. Mix tarragon, thyme, and garlic.

2. Cut 3 diagonal slits evenly spaced through the skin horizontal on the fillets, going about 1/4 into the salmon. Stuff the slits with the herb mixture. Season the fish with sea salt and pepper.

3. Heat olive oil or grape seed oil in a non stick fry pan.

4. Place the fillets skin side down, gently pressing each fillet with a fish spatula to prevent buckling. Do 2 fillets at a time if needed.

5. Flip the fillets after 2 to 3 minutes depending on thickness of fillet. You will know they are ready to flip the sides of the bright salmon flesh color will start to turn a bit whiter.

6. Before flipping to flesh side, squeeze on fresh lemon and flip adding a splash of dry sherry (optional).

7. Put a lid on the pan and take off the heat after searing for 2 to 3 minutes to finish cooking the on the flesh side.

Herb Crusted Salmon Method (under the broiler or baked)

1. Lay foil down on a sheet pan.

2. Drizzle a small amount of oil on the flesh.

3. Place the fillets flesh side down.

4. Drizzle the skin side with a touch of oil and layer 2 thin slices of lemon on each of the fillets. Broil 6 to 7" (12 to 17 cm) away from the grill and broil for 10 minutes. Or for baking, place on the center rack in a preheated 375°F (170°C) for 12 to 15 minutes, depending on thickness of the fillets.

PLATING

1. Spoon and drag the pea purée diagonally across the plate.

2. In the center, place a small handful of the frisée

3. Position the salmon fillets on top of the frisée and spoon on the gastrique over the fillets. Topping with red chard microgreens and a couple of nasturtium leaves.

Flavor and Healthy Eating in a Single Dish? That's Omega Tartare

A dish needn’t be unhealthy to be indulgent. case in point: a dish That comes to mind when I think of “Indulgence” is tartare – that wonderfully tantalizing combination of fresh meat or fish complemented by tongue-tingling seasonings and the creaminess of egg.

Sounds like a heart attack on a plate, right? It doesn’t have to be. This salmon tartare is one of those perfect little indulgences that’s deliciously craveable but light enough to leave you feeling energized. It’s got health benefits, too. Salmon is a great source of protein and loaded with heart-healthy omega 3 fatty acids; it’s also noted for reducing cholesterol levels and also home to many essential nutrients, including niacin, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium. The dish also offers alkaline-enhancing cucumber (which helps fight acidity in the body) and dulse seaweed (with great-for-your-bones calcium, magnesium and iron). Best of all, it’s surprisingly easy and makes a guest-wowing appetizer.

INGREDIENTS

• 1/2 lbs skinless king salmon

• 1 Tbsp chopped chives

• 1/2 tsp grated ginger

• 1 Tbsp dulse seaweed flakes

• 1/4 lemon + grated rind

• 1 cup cucumber, thinly sliced

• 1 tsp rice wine vinegar

• 1 Tbsp yuzu oil (olive oil/yuzu juice)

• 2 scallions sliced diagonally

• 2 Tbsp salmon caviar

• purple radish micro greens

PREPARATION

1. Place salmon in the freezer 15 minutes before slicing into cubes of about 1/8 of an inch.

2. In a bowl, mix the grated ginger, lemon, rice wine vinegar, yuzu olive oil and chives, then mix the salmon into this vinaigrette. Place the mixture in the refrigerator while you prepare the cucumber slices and scallions.

3. In the center of each plate, lay about six cucumber slices in a circle, slightly overlapping. Sprinkle with a pinch of dulse seaweed flakes.

4. With a ring mold, spoon tartare and gently press to flatten the top loosely.

5. Place scallion slice in the center to create a ledge to hold the salmon caviar and spoon it on.

6. Scatter a few of the radish micro greens around the tartare and a couple on the top.

7. Spoon 4 to 5 drops of aioli around the plate. Enjoy!

King Salmon Poke with Black Sesame and Quick Pickled Beet

One of my favorite colorful summertime dishes to serve at any special gathering is poke. This poke is packed with super rich, all the good for you fat from the king salmon and folate iron from the red beets. Pickled beets also contain high amounts of potassium, phosphorus, magnesium, and vitamins A, B, and C, among others. The acidic sweetness from the beets and the brininess from the seabeans bring the luscious rich salmon to a balanced unami bite.

INGREDIENTS

Salmon Poke

• 1 lb. sushi-grade salmon fillet, cut into 3/4-inch cubes

• 2 tbsp soy sauce

• 1 tbsp extra virgin olive oil

• 1 tbsp sesame oil

• 2 tbsp rice wine vinegar

• 2 tbsp rice mirin

• 1 tsp ginger, grated

• 1 tsp garlic, minced

• 1 tbsp black sesame seeds

Red Beets

• 3 red beets

• sea salt

• 1/4 cup apple cider or sherry vinegar

• freshly ground pepper

• 1/4 cup olive oil

Garnish

Seabeans and scallion

PREPARATION

Salmon

In a medium sized bowl, combine soy sauce, oils, rice wine vinegar, mirin, ginger, garlic and add salmon. Toss gently with 1/4 cup of the marinade. Sprinkle with sesame seeds, refrigerate for 30 minutes or serve immediately.

Beets

1. Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 1 tsp sea salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Using a mandoline, cut beets 1/4-inch-thick slices for medallions. Using a carrot peeler to make ribbons as well.

2. Whisk together vinegar, sea salt to taste, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets.

TIP

Before you begin making the poke, put the raw salmon in the freezer for about 30 minutes to partially freeze it. You want the salmon to be firm, but still soft enough to slice. The firmer texture allows for more sharply defined cuts.