Salmon season is upon us.
The highly anticipated season kicked off on May 16, so the flavorful fish will be available throughout the summer. As wild Alaska salmon makes its way to retailers and restaurants worldwide, this week’s recipe of grilled wild Alaska King salmon with Yakima asparagus and spring onion relish by local chef Jason Wilson (Miller's Guild) ensures that delicious seafood will end up on your plate.
Wilson notes the start of spring inspired the recipe. “It’s the time of year when you can easily find all of the fresh ingredients used in the recipe.”
The simplicity of the dish keeps the cook stress-free, Wilson added, but still impresses the guests.
4 each 5-6 ounce Fresh Boneless Wild Alaska King Salmon Filets
1.5 tbsp Kosher Salt
4 sprigs Dill, chopped well
10 fresh Bay Leaves
1 bunch Spring onions
1 Fresh Lemon, zested and juiced
2 sprigs Parsley, chopped well
1 large bunch of fresh local asparagus
3 fresh radishes, sliced thin
2 fresno chiles
4 sprigs tarragon, chopped well
¼ cup extra virgin olive oil
1 bunch fresh scallions
Snap the asparagus where it naturally breaks.
Mix together the lemon juice, zest and a pinch of salt with olive oil. Dress the asparagus lightly with mixture and reserve all liquids. Slice onions in half lengthwise, leave the greens on as far as possible. Char and grill the Fresno chiles, remove skin and chop fine.
Season the salmon with salt. On a hot grill, place the bay leaves, then salmon on top, skin side down, grill for 4-6 minutes or until fish removes easily and naturally. Add the onions and asparagus to the grill and mark on all sides to achieve a solid char and good cooking. Remove all items and rest at room temperature.
Mix the Fresno chiles with the olive oil, chopped herbs and lemon juice. Chop the onions and finely mince the greens, mix together and use as garnish for salmon and asparagus. Serve warm and enjoy.
For more salmon recipes visit WildAlaskaSeafood.com