Summer Recipes

Seared Wild Salmon with Fried Potato and Artichoke Hash
Ingredients for Meyer Lemon
  • Meyer Lemon
  • 4 T. EVOO
Ingredients for Meyer Lemon Caper Relish
  • 4 ea. Meyer Lemon, Segmented and cut into 3rds
  • Shallot (fine diced)
  • 2 t. Chopped Thyme Leaves
  • 2 T. Chives (Minced)
  • ½ C. Yellow Celery Hearts Thinly Sliced
  • 1 C. EVOO
  • ½ C. Blend Oil
  • ¼ t Chili Flakes
  • 5 Ea. Anchovy Diced
  • 1 Ea. Small Red Bell Pepper Brunoise
  • 3 T. Rough Chopped Capers
  • Black Pepper
Ingredients for the Salmon and Potato
  • 3 T. Grapeseed Oil or Canola
  • 4 Ea. 7 Oz Wild Salmon Filet, Skin on, Pin Bones Removed
  • 6 oz Artichoke Heart Lg Dice (par cooked)
  • 8 oz Fingerling Potatoes Cut into ¼ in Rounds (par cooked)
  • 2 oz Scallion, Sliced
  • 6 oz Stock, Lobster, Vegetable or Chicken
  • 8 oz Blue Lake Beans, Blanched and warmed in 1 T butter
  • 3 T. Butter
  • 2 ea Thyme sprig and peeled garlic clove
  • Juice of ½ lemon


Directions:
Recipe Courtesy Chef Govind Armstrong – TheLobster.com


Serves 4


FOR MEYER LEMON:
1. Cut the ends off the lemon and use a vegetable peeler to carefully peel the zest from end to end.


2. With a paring knife remove any remaining white pith.


3. Thinly slice the zest horizontally and place the zest in a small pot with the extra virgin oil and steep on low for 30 minutes until softened.


4. Set aside and allow to cool.


FOR MEYER LEMON CAPER RELISH:
1. Place all items in a mixing bowl, stir in poached zest and seasoned EVOO.


2. Add a few turns of a pepper mill.


3. Store in the refrigerator.


FOR SALMON AND POTATO:
1. Begin by cooking the salmon.


2. Season fish with salt and pepper, warm 1 ½ T oil to medium high heat and place fish flesh side down and cook for 1 minute. Gently turn salmon skin side down and cook for an additional 3 minutes. While the salmon is cooking you can start the hash.


3. Over a medium high heat add 1 ½ T. of the remaining oil to a large saute pan. Add potatoes, artichoke hearts and pan fry until golden about 2 minutes and lightly season with salt and pepper. Deglaze the pan with the stock reduce by half and swirl in 1 T. of butter. Adjust the seasoning with salt, pepper & lemon juice, then stir in scallion.


4. For the last minute of cook time for the salmon add butter, thyme sprig & garlic. Baste the salmon for 1 minute, reduce heat if your pan appears to be too hot. Turn range off and gently flip salmon to flesh side and begin to plate.


5. Season green beans with salt & pepper, and place at 9 o’clock on your plate. Spoon hash in the center, straddle salmon, skin side up on beans and hash. Drizzle the plate with lemon relish and serve up the smiles!

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