Crispy Roasted Chilean Salmon, Seasoned Broth and Herbs

Ingredients

Salmon

4 Salmon Fillets (approximately 12 oz total, thawed, skin on, lightly scored) (3 ounces each, ¾ inch thick, skin on)

1 ounce Kosher Salt

1 ounce Sugar

3 ounces Olive Oil

8 ounces Ripe Cherry Tomatoes (optional – peel prior to using)

1 bc. Fresh Basil Leaves, stems removed

1 bc. Garlic Scape* (16-20 stalks), sliced ½ inch long, tips reserved

Salt and Pepper to taste

*Can be substituted with fresh chives or scallions

Bone Broth

1 Salmon Carcass – head removed, cut into 2 inch lengths

2 bc. Scallions (rinsed, left whole)

1 Fresh Shallot (roughly chopped)

2 Celery Stalks, (rinsed, cut ½ inch lengths)

1 Carrot (peeled, cut ½ inch lengths)

1 bc. Fresh Thyme (rinsed)

1/2 bc. Fresh Italian Parsley (rinsed)

Salt and Pepper

Method of Preparation

Salmon

Place salmon fillets in container or baking dish. Combine the Kosher salt and sugar and dust salmon fillets. Refrigerate for 1 hour

Remove fillets from refrigerator, rinse off salt and sugar in ice water. Pat dry

Place sauté pan on stove and heat to medium, drizzle pan with 1 ounce of olive oil, add salmon skin side down and sear for 3 minutes until crispy

While salmon is cooking, bring one gallon of water to boil

After 3 minutes remove Salmon from pan and place on roasting pan (optional – line pan with parchment paper), skin side up. Drizzle with remaining olive oil. Season with Salt and Pepper

Blanch tomatoes, basil leaves, and garlic scape in boiling water for 20 seconds. Shock in ice bath, drain, gently pat tomatoes, basil, and garlic scape dry

Prepare broth – see below (or use pre-made chicken broth)

Serve by placing equal amounts basil, tomato, and garlic scape in four serving dishes. Place one salmon fillet in each dish and pour 2-3 ounces of warm broth over herbs and tomatoes to finish.

Bone Broth

Dust salmon bones with salt and pepper

Place in roasting pan and add scallions, shallot, celery, and carrots

Roast at 350 degrees for 15 minutes until golden brown

Drain and reserve fat and liquid (pan juices) from roasting pan

Add thyme and parsley and top with ½ gallon of cold water to just cover bones and vegetables

Return pan to oven for 20 minutes

Strain broth through fine sieve. Strain pan juices through same sieve and combine with broth

Place strained broth in small sauce pan and simmer until reduced by ½ and concentrated in flavor

Adjust seasonings with salt, pepper, and other herbs and seasonings as you prefer

Option – finish broth with 6-8 pats of butter (around ½ a stick, sliced) – stirring to incorporate.