The coho fishery in Puget Sound and the Strait of Juan de Fuca has taken off with good action reported in many marine areas.
In the coming weeks, many anglers will be hauling home their fish, and looking for creative ways to prepare this wonderful tasting salmon.
In this week’s Seafood Recipe of the Week, Ken Sharp, Co-Founder and Corporate Executive Chef of El Gaucho Hospitality has a grilled coho salmon recipe and side dish that will have your guests coming back for more.
Sharp began his career at Seattle’s Olympic Hotel while still in high school, and attended the Washington State Chef’s Apprentice Program at Seattle Central Community College, earning a culinary arts degree.
Most Read Stories
- New wife feels sting of inheritance-plan snub | Dear Carolyn
- Seattle just broke a 122-year-old record for rain — because of course it did
- Seattle’s March for Science draws thousands on Earth Day — including a Nobel Prize winner WATCH
- Fishing 101 can help parents cope with daughter’s nasty ‘best friend’ | Dear Carolyn
- Cowlitz Tribe opening $510M casino complex they hope will draw 4.5M visitors
He has held numerous positions including managing the food service division at Steven’s Pass; the broiler at Mirabeau Restaurant; butchering for the Red Lion Inns; and spent five years as the chef at the Seafirst Bank Executive Dining Room.
In 1984, Sharp joined Executive Chef Earl Owens at the Metropolitan Grill, and worked on numerous project such as Union Square Grill and Pescatore until 1996. In 1996, he moved on to head the kitchen at El Gaucho in Belltown.
As Corporate Executive Chef, Sharp oversees all of the sourcing for El Gaucho and AQUA by El Gaucho, and is a mentor to the entire culinary team.
“Ken Sharp has been with El Gaucho since day one,” president and COO Chad Mackay said. “He is a culinary master, the creator of all of our kitchen designs and custom grills and a highly-respected mentor to our team. I am so grateful for his wisdom, experience and commitment to our team.”
This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Maria Hines, owner of Tilth, Golden Beetle and Agrodolce restaurants; Chef Pat Donahue with Anthony’s Restaurant; Chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake in Seattle; executive chefs Sarah Scott, Matt Brandsey, Jonathan Garcia, and Wes Hood along with other chefs from El Gaucho, Aqua by El Gaucho and The Inn at El Gaucho; outdoor cookbook author Tiffany Haugen; head chef Chris Gabel at Tini Bigs and Hula Hula in downtown Seattle; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
Recipes will run every Wednesday through Oct. 28 so if you have yummy recipes you’d like to reel-in my way, please let me know and I will post them and will even test it out with my family and friends at the dinner table.
Grilled Coho Salmon with El Gaucho Grilled Corn with Chipotle Honey Lime Butter
1 ½ pound coho salmon fillet (bias cut into four portions)
1/3 cup soy sauce
1/4 cup brown sugar
½ lemon juiced
2 TBS honey
¼ cup extra virgin olive oil
Mix all well in a stainless bowl. Marinate salmon 45 minutes prior to grilling.
2 tsp Gaucho seasoning (Note: El Gaucho produces a line of spices and seasoning that are available at Metropolitan Markets, www.amazon.com and all El Gaucho restaurants.)
Prepare charcoal grill. With pan spray lubricate grill grates prior to grilling salmon fillets. Sprinkle with Gaucho seasoning.
Place skin side down for 3-4 minutes, turn over and continue grilling for 3 minutes for medium 130°.
Grilled Corn directions
4-6 ears corn (shucked)
2TBS Olive oil
½ tsp. El Gaucho steak seasoning
Pre-heat charcoal grill. Rub the corn with olive oil and steak seasoning, and grill. Turn corn until reaches a golden brown. Remove corn and cool.
Chipotle honey lime butter ingredients
¼ lb. softened butter
1 oz. honey
½ fresh squeezed lime
In a food processor, add chipotles, honey and juice of half a lime. Pulse for 45 seconds, then add butter, continue pulsating until butter and chipotle mixture is blended. You can also blend this in a large bowl with a wooden spoon.
Finish the Dish: Cut cooled corn off cob with a French knife, place in heated sauté pan with chipotle butter, 3-4 minutes until fully cooked. Remove corn to a side dish, garnish with minced chives.