Wild Pacific Sockeye Salmon Candied

Wild Pacific Sockeye Salmon Candied, served over Roasted New Crop Potatoes and Garden Vegetables, Hazelnut Berry Vinaigrette

Candying sauce

Vinaigrette

Garnish

Fresh seasonal berries (raspberries, blueberries, blackberries, etc)

A few fresh herbs if available. (chervil, dill, or tarragon or chopped chive or edible flower)

Method:

Place the soya sauce, cilantro, honey and garlic in a blender, mix until smooth.

Place the salmon in a container, cover in soya mix and refrigerate for three hours, turning over at 1 ½ hours. Remove from marinade and put aside. (Can be prepared the day before, wrapping marinated salmon in a clean, dry kitchen rag in fridge.)

Peel and cut the baby beets into quarters and place in a 374 F oven for about 25 minutes.

Wash and dice the zucchinis and red bell pepper. Cut carrots into 2 inch pieces.

Cut asparagus tips into 1/3 inches pieces (save or freeze the bottom for asparagus soup.)

Cut potatoes in half and sauté over medium heat in a non-stick pan for 2-3 minutes

Cut scallions into 2 inches pieces.Add another tsp. of oil to pan and add the remaining vegetables, sautéed for 1 minute and place entire pan into a 375 F oven for 15 minutes.

Vinaigrette

In a blender place Dijon, wine vinegar, salt, pepper and berries, blending for one minute. Removing small top from blender lid, slowly add all but one Tbsp of oil until it’s emulsified or well blended. Set aside in the refrigerator until needed.

Preparation:

Preheat oven to 400 F.

Season the salmon with salt and pepper. Preheat a non-stick sauté pan to high, then add 1 tsp. of olive oil. Place the salmon in pan meat side down, sear for one minute. Place one drop of olive oil on the skin side, give it a quick rub and turn filet skin side down. Sear for 1 minute. Move pan from stove top into 400 F oven for 3 to5 minutes (depending on how thick the filet is)

To Finish:

When the potatoes are fork tender, remove, along with vegetables, and place in the centre of the two plates.

Place the cooked salmon over the cooked vegetables, drizzle vinaigrette around plate.

Place the pea shoots in a bowl. Add the remaining hazelnut oil, a pinch of salt and pepper and toss. Place pea shoots over the salmon; add a sprinkle of fresh herbs if available and a few fresh berries.