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Salmon, the do’s and do nots. With a wine pairing.

A delicately balanced way to serve a hunk of fish. Followed by the worst ways imaginable.

By GrassFedSalmonPublished 3 years ago 2 min read
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You have salmon! That’s great news. Weather you broke the whole damn thing down by hand, or you bought a bit off a butcher, we should talk about it. Get your corkscrew ready, this will be a doosey.

This is my favorite way to prepare salmon and enjoy it with a lovely crisp glass of wine, I hope you enjoy.

First, I’d like to say you should only buy ingredients your comfortable with, and cook in a way that makes you the happiest. I’m simply sharing these recipes to spark some inspiration, you should run with it in any direction you want.

We will be serving with a garlic chili oil, arugula emulsion, blistered cherry tomatoes and pearl onions, atop a saffron orzo.

It’s a lot easier than it sounds, and it sells for a boatload of profit, or gratification.

So, the salmon is straight forward. Season it with salt and pepper, then drop it into a well oiled scorching pan, flip it and get it into the oven for a few minutes.

Now to decorate the rest of the plate.

Garlic Chili Oil

1 oz. Ginger, sliced

3 c. Blended oil

2 T. Kosher salt

2 T. Crushed red pepper

2 T. Paprika

1/3 c. Garlic, chopped

-Slowly bring to a simmer and then leave for 5 minutes, strain through a coffee filter.

This bright red oil is perfect for anything you want to kick up the heat with. It also doesn’t lean too heavily towards any cooking genre, so it’s a real workhorse. For this dish we will simply finish the with as few good spreads around the side of the plate.

Next for some bitter notes

Arugula Emulsion

2 c. Arugula

2 c. Parsley

.5 c. Lemon juice

2 oz. Water

1 c. Blended oil

Purée all ingredients while slowly drizzling in the olive oil, then season to taste.

Spread this just inside the ring of chili oil.

Moving on.

For the pearl onions and cherry tomatoes, start by coating them in olive oil. Char however is most convienient. I like to use a perforated pan over a grill, but broiling then works just as well. These will be staggered around the center of the dish which will be your salmon resting on your delicious starch.

Lastly.

For the Saffron Orzo, simple throw a few strands of saffron into some chicken stock as you boil out your orzo. Check for tenderness the same way you would for rice or pasta.

Place a good portion of the orzo in the center of the dish, it will be topped with your seared salmon. Surrounded by your blistered pearl onions and cherry tomatoes. The whole of the dish will be encircled by your arugula emulsion, and chili oil.

Now for the wine to go with it.

A lighter white wine is very nice for this filet. A Sauvignon Blanc or Chardonnay really makes this sometimes oily tasting fish feel fresh vibrant. Look for general herbal tones, notes of citrus, or something aged in oak barrels for a killer combination.

All you have to do now is decide how much to charge for the dish, or what favors are owed to you.

Let’s now talk about the worst things you can do with salmon.

-Have your waiters describe the filet to diners as being “bone-in” or “grass feed”.

-Make a smoked salmon creme brûlée.

-Serve with a gingerbread soup.

-Make a salmon strudel with vanilla sauce.

-Serve it with a black liquorice gruel.

See ya next time!

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About the Creator

GrassFedSalmon

Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!

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