1 hour 30 minutes | Serves 4 | Ingredients | Equipment | Preparation
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
Equipment
Salmon
- Sauté Pan
- Roasting Pan
- Gallon Size Pot
- Large Bowls
- Spatula
- Cutting Board
Bone Broth
- 2 Inch Deep Roasting Pan
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.
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at information@chileansalmon.com