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Video: Catch of the day: Wild salmon recipes

TODAY
updated 5/29/2007 12:00:44 PM ET 2007-05-29T16:00:44

Let your salmon dishes run wild! Acclaimed chef Charles Ramseyer shares some delicious and unique recipes to quench your taste for summer seafood:

Recipe: Alder Planked or Grilled Copper River King Salmon with Oregon Morel Pinot Noir Sauce (on this page) Recipe: Chatham Straits Sablefish with Gala Apple, Savoy Cabbage and Pepper Bacon Riesling butter sauce (on this page)

Charles Ramseyer, former executive chef at Ray's Boathouse & Cafe in Seattle has moved East after seventeen years to open Wild Salmon in New York City. The restaurant opened last month to coincide with the first wild salmon run of the season out of Alaskan waters and it showcases five species of Wild Alaskan Salmon.

Recipe: Alder Planked or Grilled Copper River King Salmon with Oregon Morel Pinot Noir Sauce

Ingredients
  • Salmon
  • 1 alder plank toasted
  • 4 8-ounce Alaskan king salmon filets, at least 1/2–inch thick*
  • 1 tablespoons olive oil
  • Kosher salt
  • Brown sugar
  • 1 lemon
  • Oregon Pinot Noir Morel Sauce
  • 1cup Pinot Noir
  • 2 each diced Shallot
  • 1 cup fish or vegetable stock
  • 1/2 cup Heavy cream
  • 6 oz. soft unsalted butter
  • 2 sprigs of thyme
  • Kosher salt
  • Black Pepper
  • 8 oz of fresh Oregon Morels cut in half and cleaned sauté quickly in butter for 2-3 min and set aside
Preparation

Salmon: Preheat oven to 375°F. Brush salmon filets with olive oil and season flesh side with salt and brown sugar. Arrange salmon filets skin-side down on the plank. Roast in the oven for 5-8 minutes to medium rare/pink in the middle.

Serve directly on the plank with Morel Pinot Noir sauce on the side.

Oregon Pinot Noir Morel Sauce: In a heavy  saucepan over medium heat ,combine wine, shallots ,thyme and stock and reduce to halve about 10-15 min add cream and reduce  for about 2 more minutes. Reduce heat to half and slowly whisk the soft butter into reduction until thoroughly incorporated. remove from heat strain through a fine mesh  sieve to remove solids
Season with salt and pepper add sautéed morels serve immediately.

Serving Size

Serves 4

Recipe: Chatham Straits Sablefish with Gala Apple, Savoy Cabbage and Pepper Bacon Riesling butter sauce

Ingredients
  • 4 8-ounce black cod fillets, skin on
  • 4 oz butter
  • 1/2 cup of dry Riesling
  • 4 slices of crisp Pepper Bacon
  • 1 slice crisp Bacon strip julienne
  • 8 oz of Napa Cabbage thinly sliced
  • 1 each peeled and cored wedged Gala apple
  • 1 Tbls fresh Thyme leafs
  • Kosher salt and Pepper
  • 3 tablespoons olive oil
Preparation

1. Preheat oven to 350°F. Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat.
2. Place filets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes.
3.Turn fillets over and place the pan in the preheated oven. Roast until the centers of the fillets are pearly white, about 5 minutes.

For Sauce:
1. In medium size pre- heated fry pan add olive oil and sauté Apples, Napa cabbage quickly stir a few times, about 2 -3 min.
2. Add fresh thyme leaves and sliced crisp bacon  
3. Finish with dry Riesling, season with salt and pepper  
4. Remove fish from oven and slowly stir in butter to sautee pan. Season with salt and pepper.
5. Drizzle Riesling butter over and around cabbage and apples.
6. Garnish with bacon slice

Serving Size

Serves 4

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