Wild Salmon Recipes | Cooking with Chef Mead

Wild Salmon Recipes | Cooking with Chef Mead

The benefits of using wild salmon compared to farm raised salmon is immeasurable. Wild caught fish are widely thought to be the healthier choice, but the flavor profiles are extremely different as well.

The information here is about the environmental and health advantages of wild salmon, as well as showcasing some incredible recipes that highlight this amazing protein. This is the Farmhouse way.

Poached Wild Salmon

INGREDIENTS:

  • 1 to 1-1 ½ lbs. Wild Salmon, pin bones removed
  • ½ cup dry white wine
  • ½ cup water
  • 1 cup leeks or shallot
  • 5-6 sprigs of fresh dill
  • Juice of 1 lemon, freshly squeezed
  • Salt and pepper to taste

PROCEDURE:

  1. Add the wine, water, leeks or shallot, dill and lemon juice to a sauté pan and bring to a simmer on medium heat.
  2. Season fillets with salt and pepper and place skin side down in pan.
  3. Cover and cook for 5-10 minutes until salmon is cooked to your desired doneness. Do not overcook.

Charred Corn and Asparagus Salad

Yield: 2 portions

INGREDIENTS:

  • 2 cups corn (charred on grill, kernels removed)
  • 1 cup asparagus (blanched, cut 1 inch bias)
  • ½ cup red onion (sliced)
  • 1 cup Sungold tomatoes (cut in ½)
  • ¼ cup Dijon horseradish vinaigrette
  • Salt and pepper to taste

PROCEDURE:

  1. Grill ears of corn until kernels are cooked through and well charred.
  2. Blanch asparagus in boiling water and immediately in ice water to stop cooking process.
  3. Combine all ingredients with Dijon horseradish vinaigrette and toss.
  4. Add salt and pepper to taste.
  5. Serve immediately.

Basil Oil

INGREDIENTS:

  • 2 cups tightly packed basil leaves
  • 1 cup extra virgin olive oil
  • ½ tsp salt to taste

PROCEDURE:

  1. In a pot of boiling water, blanch basil leaves for about 10 seconds. Remove them quickly and shock in ice water. Gently squeeze excess water out of basil.
  2. Roughly chop basil and blend with oil.
  3. Salt until well incorporated.
  4. Allow the puree to settle for about 30 minutes. Strain through a cheesecloth pushing on the solids to extract all the oil.
  5. Use immediately or refrigerate for up to a week.

Dijon Horseradish Vinaigrette

INGREDIENTS:

  • ½ cup Dijon mustard
  • ½ cup honey
  • ¼ cup fresh horseradish
  • ½ cup white wine vinegar
  • 2 cups fresh dill (minced)
  • Salt and Pepper to taste

PROCEDURE:

  1. Combine all ingredients except olive oil, salt and pepper.
  2. Whisk in olive oil in a slow steady stream until fully emulsified.
  3. Add salt and pepper to your taste.
  4. Cover and store in refrigerator up to 5 days.

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6 Comments

  1. Glory Johnson May 25, 2017 at 6:28 am - Reply

    These are wonderful recipes. I can’t wait to try them. Thank you so much for generously sharing them!

    And your restaurant is a favorite among all my foodie friends!!!!!

  2. Bettie Taylor May 25, 2017 at 7:12 am - Reply

    Can’t wait to try these recipes, thanks for sharing!

  3. cindy kiley May 25, 2017 at 8:05 am - Reply

    Thank you so much for your cooking class and recipes, they’re awesome and I love your restaurant.

  4. Mary Ann Ramirez May 25, 2017 at 8:16 am - Reply

    These recipes sound great, can’t wait to try them, thank you

  5. shirley price-mcgrew May 25, 2017 at 8:33 am - Reply

    thank you so much. I will do this for an upcoming lady luncheon I am hosting.

  6. Maryjo and Melissa Querry May 25, 2017 at 12:03 pm - Reply

    Rich,
    My daughter Melissa and I enjoyed the Salmon Salad each and every time we lunched at Sage in Newport. So happy to now have the recipe! The Farmhouse Restaurant is such a breath of fresh air. Dining there is a pleasure: the presentation is first class, the food delicious and the wait staff attentive and friendly. You have created a jewel in our local dining circle! Can’t wait for the recipe for the Braised Short Ribs!

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