Calling all you seafood lovers! Our very own Chef Chris is back with another recipe that is sure to thrill your next dinner party.
This easy-to-follow recipe is perfect for seafood lovers of all ages and will have you out of the kitchen and onto the dinner table in under 30 minutes. All you need is delicious, Wild Alaskan Salmon from Fisherman’s Dock, plum tomatoes, garlic, olives, Asiago cheese, and some spices. You can check out the full recipe below!
Wild Alaskan Salmon With A Roasted Tomato And Olive Ragout Recipe
- 4 7-to-8-ounce portions of fresh Wild Alaskan Salmon fillet, skin on. substitute ocean raised is fine
- 4 Tbsp. vegetable oil
- 5 Tbsp. unsalted butter
- 2 shallots, diced
- 3 cloves garlic, peeled and chopped
- 4 plum tomatoes, roughly chopped and oven-roasted until they start to brown
- ¼ C. halved Kalamata or Manzanilla olives
- ¼ C. fresh tarragon leaves, rough chopped
- 1/3 C. white wine or ¼ C. white wine vinegar
- 1/3 C. water or fish stock
- Sea salt and fresh ground pepper
- Shaved Asiago cheese
With a very sharp knife, lightly score the skin side of the fillets several times and then season with sea salt and pepper.
Heat the oil in a large sauté pan over medium-high heat until it just begins to smoke, and carefully add the fillets.
Add 1 Tbsp. of the butter. Shake the pan gently to make sure they don’t stick.
Sear the fillets on the skin side for two minutes.
Carefully flip the fillets and continue searing for another 2 to 3 minutes or until the fish just starts to flake.
Use a spoon to baste the skin with the hot oil to make it crispy. Remove the fillets and set on paper towels to drain.
Reduce the heat to medium and add the shallots, and tomatoes, and sauté for 2 minutes.
Add the garlic and olives. Sauté for 1 minute.
Add the wine/vinegar, water, or fish stock and tarragon and reduce by half.
Take the pan off of the heat, and slowly incorporate the remaining butter swirling it in until it has completely melted, and then season with salt and pepper.
To serve, place half of the ragout on the bottom then the salmon and top with the remaining ragout, and finish with the Asiago cheese.