Salmon With Chanterelles And Red Pepper Puree Recipes

WHOLE GRILLED SALMON WITH CHANTERELLES

Steps:

• Chanterelles:
• Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
• Salmon and assembly:
• Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
• Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
• Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.

PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS

Steps:

• To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
• To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
• To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
• To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
• Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.