Fresh Seafood

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King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

Fresh Smoked Salmon Lox

Fresh Smoked Salmon Lox

$ 164.99

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Servings

4 person (s)

Preparation

1 hour 15 minutes

Ingredients

Guajillo Chile Vinaigrette

  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons guajillo chiles, very thinly sliced
  • 1/2 clove garlic, finely chopped
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper, to taste

Patatas Bravas

  • 2 large Yukon gold potatoes, peeled, and boiled for 2-3 minutes. Let rest in the water for 10 minutes, then drain, dry, and cool.
  • 2 tablespoons vegetable or canola oil
  • Salt to taste

Corn and Cherry Tomato Salsa

  • 3 ears sweet corn, shucked
  • 1 pint mixed cherry tomatoes, stemmed, and threaded onto wooden skewers that have been pre-soaked in cold water for two hours
  • 2 large tomatillos (purple, if possible)
  • 1/2 large Walla Walla onion Salt and pepper to taste
  • 1/2 bunch of cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil

For the salmon

  • Four, six-ounce pieces of King salmon, scaled, with skin on
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons canola oil, more as needed

Instructions

  • Guajillo Chile Vinaigrette
    In a small pan over low heat, combine the honey, remaining 2 tablespoons of lime juice, and guajillo chile. Simmer over low heat until chiles are soft, and add the garlic. Stir in 2 tablespoons of canola oil, remove from heat, adjust seasoning to taste, and set aside.
  • Patatas Bravas
    Preheat oven to 350 degrees. Cut each potato into 8 wedges, and add to heavy, oven-proof pan or baking sheet. Add canola oil and salt, and toss potatoes to coat. Roast until potatoes are golden brown. Set aside.
  • Corn and Cherry Tomato Salsa
    Season shucked corn, tomato skewers, tomatillos and the half onion with salt and pepper, and grill on high heat until nicely charred and tender. In a large bowl, remove kernels from corn. Dice remaining vegetables, and add to bowl. Add cilantro, lime juice and canola oil. Gently combine ingredients, adjust seasoning to taste, and set aside.
  • For the salmon
    Preheat the oven to 425 degrees. Season salmon on both sides with salt and pepper. Heat a large, ovenproof (non-stick, if possible, but be aware most non-stick pans are not made for oven use) pan over high heat. Add 2 tablespoons of canola oil, heat, and place the salmon skin-side down in pan. Cook for about 10 seconds, then place pan in the oven for 8-10 minutes, or until salmon is medium-rare.
  • To serve, place four potato wedges on each of four plates. Lay salmon on top of potatoes, and top each piece with salsa. Around the base of each plate, spoon a bit of vinaigrette. Serve immediately.

Recipe submitted by

Chester Gerl, Matt's in the Market, Edible Seattle magazine

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