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RECIPES
Salmon Gone Wild!
 

 

Elliots Oyster House

Presents


BBQ Bourbon Salmon With Tomatillo Salsa

Yields 4 Servings
Ingredients:

  • 6 each salmon portion (6-7 oz each)
  • 6 tablespoons Jack Daniel’s BBQ Sauce (see recipe below)
  • 3 tablespoons tomatillo salsa
    (see recipe below) 
  • 3 teaspoons cilantro lime cream
    (see recipe below)

Instructions:

Season and grill the salmon portions to desired temperature
Place 1 tablespoon of Jack Daniels Bourbon BBQ Sauce on top to baste.
Remove the salmon to a serving platter and top with the tomatillo salsa and cilantro lime cream
Serve.


Jack Daniels BBQ Sauce

Yields 14 Cups
Ingredients:

  • 12 ounces wt. Dijon mustard
  • ¾ cup Soy sauce
  • 1 cup Jack Daniel’s Bourbon
  • 1/3 cup Worcestershire sauce
  • 1.5 cup Brown sugar
  • 2 cups BBQ sauce (cattleman’s)

Instructions:

Combine all ingredients and mix well. Store refrigerated until needed for use.
Before use heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame) 
Cook until the sauce thickens slightly.


Tomatillo Salsa

Yields 1 Cup
Ingredients:

  • ½ cup tomatillo husked and dice ¼ inch
  • ¼ cup tomato, red and yellow diced ¼ inch
  • 2 teaspoons red onion cleaned and diced ¼ inch
  • ½ tablespoon cilantro washed and chopped fine
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • ½ teaspoon jalapeño seeded and minced fine
  • Pinch kosher salt

Instructions:
Combine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.


Cilantro Lime Cream

Yields ½ Cups
Ingredients:

  • ½ cup sour cream
  • 2 teaspoon lime juice
  • ½ tablespoon cilantro washed and chopped fine

Instructions:
Combine all ingredients and mix well. 
Store refrigerated for at least 1 hour until needed for use


Light Smoked Alaskan King Salmon With Bing Cherry Salsa


Yields 1 Serving
Ingredients:

  • 1 cold smoked salmon (see recipe below)
  • 1 teaspoon olive oil
  • 1 teaspoon barley risotto (see recipe below)
  • 2 ounces Bing cherry salsa (see recipe below)
  • ½ teaspoon chives minced


Instructions:

1. Brush the salmon fillet with olive oil and grill achieving cross marks until salmon reaches
an internal temperature of 125 degrees.

2. Place the barley risotto in the center of the plate and place the grilled light smoked
salmon partially on top of the risotto.

3. Place the cherry salsa on top of the salmon.

4. Garnish with fresh chives.



Cold Smoked Salmon Procedure

Yields 8 Ounces
Ingredients:

  • 20 ounces salmon fillet (4 each 5 ounces block cut)
  • 3 cups brine for smoking (see recipe below)
  • 8 ounces Alder wood chips (other fruit woods may be used as well)
  • 2 pounds ice cubes


Instructions:

1. Place the salmon pieces submerged in the brine for 1 hour under refrigeration.

2. Remove the salmon from the brine and air dry for 2 hours until a sticky pellicle forms.

3. Using a smoker heat the wood chips to smoking and then place the ice cubes in a stainless pan
on the inside bottom of the smoker.

4. Place the salmon on a rack and place in the smoker for 2 hours. (Be sure to replace the ice as it melts to keep the temperature as low as possible to prevent cooking the salmon.)

5. Remove the salmon when desired smoke level is reached and immediately place the salmon in the cooler until needed for Wellington assembly.



Brine

Yields 16 Fluid Ounces
Ingredients:

  • 2 ounces dry brine mix (many types available) substitute salt if not available
  • 2 cups water
  • 1.5 ounces brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon soy sauce


Instructions:

1. Mix all ingredients well to combine.

2. Reserve chilled until needed.



Bing Cherry Salsa

Yields 12 Ounces
Ingredients:

  • ½ ounce ginger, fresh minced
  • 2 ¼ ounces sugar
  • salt and pepper to taste
  • 4 tablespoons balsamic vinegar
  • 1 pound Bing cherries, pits removed
  • ½ teaspoon fresh chopped thyme

Instructions:

1. Combine the ginger, sugar, salt, pepper and vinegar in a heavy-duty saucepot.

2. Bring to a slow simmer over medium high heat. Reduce heat to low and cook until a light syrupy consistency.

3. Add in the cherries and thyme and simmer for 2 minutes.

4. Remove from heat, transfer into another dish and store refrigerated until needed.


Barley Risotto

Yields 4
Ingredients:

  • 2 tablespoons olive oil
  • 4 ounces sweet onion diced ¼ inch
  • 1 ½ cups barley pearl
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper, fresh ground
  • ¼ teaspoon fresh thyme, chopped
  • ½ cup white wine
  • 1 teaspoon garlic, minced
  • 5 cups vegetable stock

Instructions:

1. Heat olive oil in a heavy duty sauce pot and add the onions, garlic and pearl barley stirring
occasionally for about 5 minutes until the onion is tender.

2. Add the white wine and thyme then cook over medium heat until the liquid has been absorbed. 

3. Add 1 cup of the vegetable stock at a time until the liquid is absorbed and continue the process
until the barley is tender and slightly firm.

4. Season with salt and pepper and cover to keep hot until ready to serve.


ALDER PLANKED KING SALMON
WITH SMOKED TOMATO BEURRE BLANC

Yields 4
Ingredients:

  • 4 fillets fresh king salmon, 6-8 oz each
  • ¼ cup olive oil
  • Pinch salmon rub (see recipe below)
  • 1 cup smoked tomato beurre blanc (see recipe below)

Instructions:

Rub both sides of an alder* plank with olive oil. Preheat plank in a 450-degree oven for 15 minutes. Remove plank
from oven.  Brush both sides of the salmon fillets with olive oil and then coat evenly with salmon rub. Place fillets
presentation side down on plank. Place planked salmon in the preheated oven and roast for 5 minutes. Remove from
oven and turn salmon over. Return to oven and roast approximately 6-7 minutes more or just until salmon loses its
translucency. Remove to warm serving platter (or serve on plank or individual warm plates) and ladle 1/8 cup of the
smoked tomato beurre blanc diagonally over the filets.

*Purchase a plank cut to fit your oven from the lumber store or a specialty store such as “Sur la Table”.


Salmon Rub

Yields about 1 pound
Ingredients:

  • ¾ pound brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon thyme dry spice
  • 10 tablespoons kosher salt
  • 1 tablespoon pepper, black coarse
  • ½ cup paprika
  • ¼ tsp cayenne pepper
  • 2 tablespoons thyme, herb fresh chopped
  •  ¼ teaspoon pepper, white ground

Instructions:

1. Combine all ingredients and toss until evenly mixed.

2. Store in a clean container until needed for use.



Smoked Tomato Beurre Blanc


Yields approximately 1 cup
Ingredients:

  • 4 Roma tomatoes diced ¼ inch
  • ½ red onion diced ¼ inch
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon fresh cracked black pepper

Instructions:

To smoke the tomato mixture, using an outdoor BBQ or smoker, place in aluminum foil some alder
chips that have been soaked in water for 20 minutes and drained. Turn on the BBQ, and heat until smoke
begins from the alder. Turn off the BBQ and place the mixed, diced tomatoes, red onion, salt, and pepper on
a cookie sheet over top of the alder and cover. Let smoke for 20 minutes and then remove and chill until
needed for the beurre blanc.

Prepare the beurre blanc by combining the shallots, lemon juice, and wine in a small
saucepan and reduce over medium heat by 50%. Strain. Return strained liquid to
saucepan and add cream. Cook 1 minute. Working on and off the heat, whisk butter in
small pieces to form an emulsion. Stir in salt and the pureed vegetables and hold warm
in a pre-heated thermos or a double boiler.


Pepper Vodka Cured Lox Salmon

Yields 4 servings
Ingredients:

  • 12 ounces Pepper Vodka Cured Salmon (see recipe below)
  • ¼ ounces Mache lettuce
  • 8 fluid ounces Apple-Horseradish cream (see recipe below)
  • 12 slices Pumpernickel bread


Instructions:

1. To assemble place the mache lettuce on the center of a plate, then thinly slice the salmon down to the skin
and remove the salmon without cutting through the skin.

2. Fan the 3 ounces or 5 slices of the salmon up against the lettuce.

3. Drizzle the Apple-Horseradish cream over the top of the salmon and serve with toasted pumpernickel bread.



Pepper Vodka Cured Salmon


Yields 3 pounds
Ingredients:

  • 4 pounds Sockyeye salmon fillet (skin and pin bones removed)
  • ½ cup kosher salt
  • 4 tablespoons sugar
  • 2 tablespoons black pepper (coarse ground)
  • 3 tablespoons lemon zest
  • ¼ cup vodka (Absolut or Stoli)
  • ½ cup chives (minced)
  • ½ cup parsley (minced)

Instructions:

1. Combine the salt, sugar, lemon zest and black pepper.

2. Place the salmon on a large enough piece of plastic wrap skin side down then rub the
salt mixture all over the top of the salmon evenly to cover.

3. Evenly drizzle the vodka over the salt mixture then top the fish
with the chives and parsley.

4. Tightly wrap the plastic wrap around the salmon.

5. Place the wrapped salmon on a cookie sheet and then place another cookie sheet on top of
the salmon and put some large cans or weights on top of the cookie sheet to apply pressure.

6. Let the salmon rest this way for 36 hours under refrigeration to cure.

7. After 36 hours the salmon is ready to slice thin.



Apple-Horseradish Cream


Yields 1 ½ cups
Ingredients:

  • 1 cup sour cream
  • ¼ cup horseradish extra hot
  • 2 tablespoons apple concentrate
  • 1 teaspoon cider vinegar
  • pinch kosher salt


Instructions:

1. Combine and blend together all the ingredients.

2. Place into a squeeze bottle and shake before use.