Pan-Seared Salmon with Smoked-Shallot Butter, Romanesco, Maitake Mushrooms and Fine Herbs

Cinder + Salt, The Charter Hotel Seattle, Curio Collection by Hilton / SEATTLE Amber Lancaster, VP of Culinary, TableOne Hospitality

SERVES 2

Ingredients:

FOR THE SMOKED-SHALLOT BUTTER

• 1 pound whole butter
• 17 ounces shallots, smoked (we suggest 50 percent applewood chips, 50 percent cherrywood chips)
• 10 ounces tomatoes, diced
• 3 ounces chives, finely sliced
• 3 ounces parsley, finely chopped
• 1½ ounces BBQ seasoning
• 1 tablespoon Espelette pepper
• 1½ ounces kosher salt
• 1½ ounces cayenne
• 1 tablespoon pimenton

FOR THE FINE HERBS

• 9 ounces parsley, finely sliced
• 9 ounces chives, finely sliced
• 9 ounces tarragon, finely sliced
• 9 ounces chervil, finely sliced

FOR THE PAN-SEARED SALMON

• 2 ounces, neutral oil (such as grapeseed)
• 1 each 6-ounce portion of salmon (skin on)

FOR THE VEGETABLES

• 1 large piece of maitake mushrooms, with bottom cut off to separate
• 10 each cipollini onions, peeled and quartered
• 1 head romanesco, cleaned and portioned similar to broccoli florets
• Smoked-shallot butter (see recipe)

Instructions:

FOR THE SMOKED-SHALLOT BUTTER

1. Gather, prepare and scale all ingredients.
2. In a stand mixer with the paddle attachment, add in your whole butter, and whip until light in color and soft. Add in remaining ingredients, and mix thoroughly.
3. Once combined, store in the appropriate container, and place into refrigerator.

FOR THE FINE HERBS

1. Finely slice all four herbs, and mix together for an aromatic medley.

FOR THE PAN-SEARED SALMON

1. Heat a small sauté pan. Add in your neutral oil. Place your salmon skin-side down in your pan, and sear until the skin is crispy and browned. Rotate, and sear the bottom side as well.
2. If cooking to medium rare, cook to an internal temperature of 125 degrees. If you’d like it cooked well done, place on a sheet pan in the oven at 375 degrees for 5 minutes, and let rest.

FOR THE VEGETABLES

1. In a medium sauté pan, add grapeseed oil, and sear the maitake mushrooms. Next, add the cipollini onions, and start to caramelize.
2. Finally, when both maitake mushrooms and onions have nice sear and caramelization, add in the romanesco to lightly sear as well.
3. Add in a large tablespoon of the smoked-shallot butter to glaze your vegetables.

TO SERVE

1. Place mixed vegetables and glaze into a medium bowl with a lip.
2. Place salmon on top of vegetables, and garnish with fine herbs.

Spaghetti with Chinook Wild Salmon, Washington Asparagus, Anchovy Butter, Gaeta Olive Dust and Fresh Dill

Pasta Casalinga at Pike Place Market / SEATTLE 
Michela Tartaglia, owner and chef

SERVES 4

Ingredients:

FOR THE ANCHOVY BUTTER

• 4 anchovy fillets, preserved in oil and salt
• 4 tablespoons unsalted butter

FOR THE PASTA

• 3 tablespoons extra-virgin olive oil
• ½ shallot, finely minced
• 12 ounces asparagus stems, cut into 1-inch pieces
• ¼ teaspoon dried oregano
• Salt and pepper, to taste
• 10 ounces wild Chinook salmon fillet, cut into 1-inch strips
• 12 ounces spaghetti
• Anchovy butter (see recipe)
• 2 dill fronds, just the leaves gently removed from the stem
• ½ teaspoon Gaeta olive dust

Instructions:

FOR THE ANCHOVY BUTTER

1. Heat the anchovies at low temperature in a saucepan until they melt. Combine with softened butter. Set aside.

FOR THE PASTA

1. In a large skillet, over medium heat, warm the extra-virgin olive oil. Add the shal-lot, and sauté for 2 to 3 minutes. Add the asparagus, oregano, salt and pepper to taste, and cook covered for 5 minutes over medium-low heat.
2. In the meantime, in a large pot of salted boiling water, cook the spaghetti al dente (look for time instructions on the box).
3. Add the Chinook salmon to the pan, increase the heat and stir a few times for a couple of minutes. You don’t want to overcook your salmon.
4. Once the pasta is cooked, drain and add it to the skillet, making sure to keep a couple of tablespoons of pasta water.
5. Quickly add the anchovy butter, and sauté for a minute or two over medium heat, constantly mixing the ingredients to guarantee a creamy result.
6. Taste and add salt and pepper if needed.
7. Plate right away. Finish with dill fronds, and sprinkle some Gaeta olive dust on top.

Oven-Baked Chinook Salmon with Spinach and Wild Mushroom Cream Sauce

Lighthouse Grill at Hotel Bellwether / BELLINGHAM 
Omar Anzaldua, executive chef

SERVES 2

Ingredients:

FOR THE SALMON

• 2 6-7-ounce pieces of Chinook salmon
• Salt and pepper

FOR THE CREAM SAUCE

• 2 tablespoons olive oil
• ½ teaspoon shallot, chopped
• ½ teaspoon garlic, chopped
• 3 ounces wild mushrooms
• 6 cherry tomatoes
• Salt and pepper
• ¼ cup white wine
• Pinch of chili flakes
• ½ cup heavy cream
• 1 cup spinach

FOR THE ROASTED POTATOES

• 1 pound fingerling potatoes
• 3 tablespoons olive oil
• 1 teaspoon each of fresh thyme and rosemary, coarsely chopped
• Salt and pepper

FOR THE BROCCOLINI

• 4 ounces broccolini
• 2 cubes of unsalted butter, about 2 ounces
• Salt and pepper

Instructions:

FOR THE SALMON

1. Preheat oven to 300 degrees. Pat salmon with a paper towel, and season with salt and pepper to your liking.
2. Place salmon on baking dish, and bake for 10 to 12 minutes or until the salmon’s internal temperature reaches 125 to 145 degrees, depending on your preference. Pull salmon out of the oven at least 5 degrees below your desired temperature, and let sit for 5 to 10 minutes.

FOR THE CREAM SAUCE

1. In a saucepan, add oil, shallot and garlic over medium heat. Sweat garlic and shallot for 1 to 2 minutes. Add wild mushrooms, cherry tomatoes, salt and pepper, and cook for 2 minutes.
2. Deglaze pan with white wine, and add chili flakes. Let reduce by half. After reducing, add heavy cream and spinach. Let cream reduce and thicken. Sauce should be thick enough to cover the back of a spoon.

FOR THE ROASTED POTATOES

1. Preheat oven to 350 degrees. Wash fingerling potatoes, and cut potatoes lengthwise in half. In a bowl, mix oil, thyme, rosemary, salt and pepper. Add potatoes, coating evenly. Evenly spread potatoes on a baking pan, and bake for 20 minutes or until fork tender.

FOR THE BROCCOLINI

1. Blanch broccolini in boiling water for 2 minutes. Strain, and immediately submerge in ice water to stop the cooking process. Strain and dry broccolini.
2. In a sauté pan over medium-high heat, add butter. Once melted, add broccolini and season with salt and pepper. Sauté broccolini for about 4 minutes, ensuring not to overcook and lose its color.

TO ASSEMBLE AND SERVE

1. Place potatoes at 11 o’clock on plate. Place broccolini at 1 o’clock on plate. Pool cream sauce at 6 o’clock (for 2 servings), and evenly place spinach and mushrooms, leaving the cherry tomatoes off.
2. Gently lean salmon against the potatoes and broccolini, placing most of the salmon on the sauce. Place cherry tomatoes in front of salmon. Finish with your favorite local micro greens.