Vancouver Sun

Orange- Baked Wild Pink Salmon with New Potato and Bean Salad

- ( From The Ocean Wise Cookbook, edited by Jane Mundy. Recipe contribute­d by Robert Clark of C Restaurant.)

Wild pink salmon is the most misunderst­ood and underappre­ciated seafood on the West Coast, says Robert Clark. They have a really short shelf life and it’s hard to find quality product because of the low demand. Clark buys it frozen, off the fish boats at Fisherman’s Wharf or at farmers’ markets. Salmon 2 pounds ( 908 kg) wild pink salmon filet ( sockeye or coho can be substitute­d) 2 teaspoons ( 10 mL) kosher salt Zest and juice of 1 orange 2 tablespoon­s ( 30 mL) butter 1 cup ( 250 mL) diced white onion ½ cup ( 125 mL) dry white wine 2 tablespoon­s ( 30 mL) tarragon vinegar ½ cup ( 125 mL) chopped parsley Salt and pepper to taste Tarragon Mayonnaise 2 large egg yolks Juice of 1 orange 1 tablespoon­s ( 15 mL) tarragon vinegar 2 teaspoons ( 10 mL) Dijon mustard Pinch sugar Pinch salt 1 cup ( 250 mL) grapeseed oil 1 tablespoon ( 15 mL) hot water 2 tablespoon­s ( 30 mL) chopped tarragon New Potato and Bean Salad 4 cups ( 1 L) green beans, blanched in salted water 1 ½ pounds ( 680 g) cooked nugget potatoes, cut in halves ¼ cup ( 60 mL) chopped dill pickles To Serve 2 cups ( 500 mL) heirloom ( or vine ripened) tomatoes, cut into wedges, for garnish Salmon Place the pink salmon filet, skin side down, on a piece of aluminum foil large enough to completely wrap the fish. With a sharp knife, cut the filet into six equal pieces, cutting the flesh but not through the skin. Season it with the kosher salt and the orange zest. Let the fish sit, wrapped and refrigerat­ed, for 20 minutes or up to 1 hour. Preheat oven to 400 F. Sauté the butter and diced onion in a large pan over medium heat until the onion is translucen­t. Add 2 tablespoon­s ( 30 mL) of the orange juice, the white wine, and tarragon vinegar and reduce the mixture until the liquid has completely evaporated, about 5 minutes. Remove the pan from the heat and stir in the parsley. Add salt and pepper to taste. Spread this mixture over the fish filet. Seal the aluminum foil around the fish and place the packet on a baking sheet. Place the pan in the preheated oven for 12 to 15 minutes, or until the fish is just slightly undercooke­d and still moist. Tarragon Mayonnaise Place the egg yolks, orange juice, tarragon vinegar, mustard, sugar, and a pinch of salt in a medium bowl. Slowly add the oil and the hot water to the mixture, whisking in a slow, steady stream until it has all been emulsified. Add the chopped tarragon and season to taste with salt and pepper. New Potato and Bean Salad Toss the beans, potatoes, and pickles with the tarragon mayonnaise. To Serve Divide the salad evenly onto six plates and garnish it with the tomato wedges. Place the cooked pink salmon on top.

Makes 6 servings.

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