The winter hatchery chinook salmon fishery gets underway this Sunday (Nov. 1) in northern Puget Sound, and is usually a good producer of fish and it’s not the only place to catch these fish commonly referred as kings.
That means anglers will be hauling back their catch, and looking for ways to wow family and guests at the dining table.
In this week’s Seafood Recipe of the Week, Chef Maria Hines, owner of Tilth, Golden Beetle and Agrodolce restaurants has a tasty chinook salmon recipe.
All of her restaurants are certified organic by Oregon Tilth, and it is an esteemed honor Hines fulfills to her menu every day. She is also a huge supporter of local farmers and local foods.
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Hines was the winner of the 2009 James Beard Award for Best Chef Northwest, and in 2005 she was named one of Food & Wine Magazine’s 10 Best New Chefs. One of Hines’ highlights at her restaurants is to cook seasonally, changing her menus monthly.
Hines has competed on the Food Network Channel’s Iron Chef battling it out with Iron Chef Masaharu Morimoto, and her recipes have appeared in numerous national magazines.
This season we had weekly recipes and advice from a wide variety of local seafood by experts like Chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake in Seattle; Chef Pat Donahue with Anthony’s Restaurant; executive chefs Sarah Scott, Matt Brandsey, Jonathan Garcia and Wes Hood 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.
This marks the end of our series of recipes, and we’ll start them back up in April. In the meantime 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.
Chinook salmon with Romano Beans, Currant Tomatoes, and Tomato Fondue
4 each 2.5 ounce portions of sockeye salmon, skin on
8 each medium sized heirloom tomatoes
7 ounces romano beans
7 ounces currant tomatoes
10.5 ounces tomato water
To taste lemon juice, salt, white pepper
Butter, minced shallots, to finish
Directions for the tomato fondue
With a sharp knife, make an “x” in the bottom of 4 of the heirloom tomatoes. Blanch the tomatoes in heavily salted boiling water for about two minutes, or until the skin begins to pull away from the tomato.
Remove from the boiling water and immediately submerge in ice water. Peel the tomatoes. Cut in half and squeeze out the seeds, reserving all of the tomato “guts.”
Put the peeled, seeded tomatoes in a saucepan and cook over low heat until it resembles tomato paste. Puree and season with salt and white pepper to finish.
Directions for the tomato water
Pulse three of the remaining tomatoes in a food processor. Put in cheesecloth with the reserved tomato “guts” and hang in the refrigerator, allowing the liquid to drip into a container below.
Directions for the romano beans
Blanch the romano beans in heavily salted boiling water for 5 minutes. Remove from the water and immediately submerge in ice water. Cut the beans on a bias into bite sized pieces.
Directions for the salmon
Heat oil in a saute pan over medium high heat. Pat the salmon fillets dry with a paper towel.
Season the salmon with salt and white pepper. Place each portion skin side down in the saute pan.
Press the salmon down with a fish spatula to ensure that all parts of the skin remain in contact with the pan.
Cook the salmon approximately two minutes on the skin side, then flip and cook an additional 1 minute. The salmon should be medium rare. Remove from pan and rest on paper towels.
Sweat the minced shallot in butter in a saute pan over medium heat.
Add the romano beans and tomatoes. Deglaze with a small amount of lemon juice. Add the tomato water and a small pad of butter.
Adjust seasoning with lemon juice, salt and white pepper. With the remaining heirloom tomato, cut into four slices. Season with salt and pepper, and warm in the oven.
Spoon the bean and tomato mixture into bowls, along with some of the liquid from the pan. Place the warmed heirloom tomato slices on top. Place the salmon fillets on top of the tomato, skin side up. Finish with a quenelle of the tomato fondue on the salmon skin.