Celebrated Cuisine Live – Salmon Three Ways

If you missed the live stream, or missed a step don’t fret you can watch the replay here. We’ll be back next Monday, Aug. 16 at 3:30 p.m. PST. Recipes will be up soon for that one.

Honey-Chipotle Glazed Side of Salmon

Yield: 10 – 12 servings

3 pounds Salmon, side, skin on

Glaze
3/4 cup Honey
1/4 cup Chipotle Puree, seeds removed optional
3 T Lime juice
To taste Kosher salt

Rub
2 t Garlic powder
1 t Cinnamon, ground
1 t Cumin, ground
1 t Kosher salt
1 t Smoked paprika
1/2 t Pepper, freshly cracked

1. Preheat oven to 450°. In small bowl, combine honey, chipotle puree and lime juice. Thin with a little water if necessary. Taste and adjust seasonings with kosher salt. Set aside. (Can be made two days ahead).
2. To prepare salmon, place skin side down on foil. Combine garlic powder and next 5 ingredients (garlic powder through pepper) in a small bowl; rub evenly over salmon.
3. Roast salmon: Glaze the salmon with half of the honey-chipotle and cook for about 10 minutes per inch of thickness, or until a little white liquid begins to leach from the salmon.
4. Remove from heat and use a wide or fish spatula to remove salmon from skin place on serving platter. Glaze with remaining chipotle honey glaze.

Salmon Puttanesca

Yield: 8 servings

28 oz Tomatoes, canned, crushed
4 cloves Garlic, halved
4 ea Anchovy filets, mashed with a fork
3T Olive oil
16 ea Kalamata or other brined olives, sliced or chopped
3 T Capers, drained
2 T Italian parsley
1-2 t Red pepper flakes
To taste Kosher salt
8 each 4 oz each Salmon, fillets
Sea salt
1/4 cup Parsley, Italian flat leaf, minced

1. Heat olive oil in large sauté pan. Add garlic and sauté until aromatic.
2. Add anchovies and continue to sauté.
3. Add tomatoes, olives, capers, parsley and red pepper flakes, reduce heat to low and simmer, stirring occasionally to blend flavors. Adjust seasonings to taste. Set aside, keep warm.
4. In clean sauté pan, heat a little olive oil. When the oil begins to shimmer slightly, place the salmon, seasoned lightly with sea salt, into the pan, “presentation” side down. Cook until golden, then flip fish and cook, lowering heat slightly. If necessary, create a mini oven by covering the pan.
5. To serve, plate salmon and spoon sauce over. Garnish with fresh parsley.

Salmon, Baby Greens & Citrus-Shallot Relish with Crispy Prosciutto

Yield: 6 – 8 servings

2 oz Prosciutto, thinly sliced, in ½ inch strips
4 T Olive oil, extra virgin
36 oz Salmon fillets, skinless
to taste Kosher salt
to taste Lemon pepper
1 large clove Garlic, minced

2 T Lemon juice
2 T Chives, chopped
2 each Shallots, minced
2 t Lemon zest, grated

6 oz Baby Greens
6 – 8 each Lemon Wedges

1. Preheat the oven to 400. Lay the prosciutto strips on a parchment lined sheet tray in a single layer and bake for 8 minutes, or until crisp. Transfer the prosciutto to a plate.
2. Place the salmon, skin side down, on a large square of aluminum foil. Season salmon with lemon juice, kosher or sea salt, lemon pepper and minced garlic. Fold up sides of foil to enclose salmon. Place on a preheated grill over medium high heat. Cook about 10 minutes per inch of thickness, or until medium rare. Remove salmon from grill, then use a spatula to remove salmon from skin. Break into portions.
3. While salmon is grilling, in a small bowl, combine the lemon juice with the chives, shallots and lemon zest. Slowly whisk in 4 tablespoons of olive oil and season with salt and pepper.
4. Toss baby greens with a little olive oil and season with kosher salt and pepper. Divide among chilled salad or entree plates.
5. When the salmon is done, transfer the fillets to plates and gently place over greens. Top with the citrus-shallot relish and crispy prosciutto and garnish with one lemon wedge per plate.