Wild Salmon Recipes | Cooking with Chef Mead

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The benefits of using wild salmon compared to farm raised salmon is immeasurable. Wild caught fish are widely thought to be the healthier choice, but the flavor profiles are extremely different as well. Our seminar today will focus on information that will benefit our guests about the environmental and health advantages of wild salmon, as well as showcasing some incredible recipes that highlight this amazing protein. This is the Farmhouse way.

Poached Wild Salmon

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INGREDIENTS:

1 to 1-1 ½ lbs. Wild Salmon, pin bones removed
½ cup dry white wine
½ cup water
1 cup leeks or shallot
5-6 sprigs of fresh dill
Juice of 1 lemon, freshly squeezed
Salt and pepper to taste 

PROCEDURE:

  1. Add the wine, water, leeks or shallot, dill and lemon juice to a sauté pan and bring to a simmer on medium heat.
  2. Season fillets with salt and pepper and place skin side down in pan.
  3. Cover and cook for 5-10 minutes until salmon is cooked to your desired doneness. Do not overcook. 

Charred Corn and Asparagus Salad

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Yield: 2 portions

INGREDIENTS:

2 cups corn (charred on grill, kernels removed)
1 cup asparagus (blanched, cut 1 inch bias)
½ cup red onion (sliced)
1 cup Sungold tomatoes (cut in ½)
¼ cup Dijon horseradish vinaigrette
Salt and pepper to taste 

PROCEDURE:

  1. Grill ears of corn until kernels are cooked through and well charred.
  2. Blanch asparagus in boiling water and immediately in ice water to stop cooking process.
  3. Combine all ingredients with Dijon horseradish vinaigrette and toss.
  4. Add salt and pepper to taste.
  5. Serve immediately.

Basil Oil

Yield: ¾ cup

INGREDIENTS:

2 cups tightly packed basil leaves
1 cup extra virgin olive oil
½ tsp salt to taste

PROCEDURE:

  1. In a pot of boiling water, blanch basil leaves for about 10 seconds. Remove them quickly and shock in ice water. Gently squeeze excess water out of basil.
  2. Roughly chop basil and blend with oil.
  3. Salt until well incorporated
  4. Allow the puree to settle for about 30 minutes. Strain through a cheesecloth pushing on the solids to extract all the oil
  5. Use immediately or refrigerate for up to a week.

Dijon Horseradish Vinaigrette

Yield: 1 quart

INGREDIENTS:

½ cup  Dijon mustard
½ cup honey
¼ cup fresh horseradish
½ cup white wine vinegar
2 cups fresh dill (minced)
Salt and Pepper to taste

PROCEDURE:

  1. Combine all ingredients except olive oil, salt and pepper
  2. Whisk in olive oil in a slow steady stream until fully emulsified
  3. Add salt and pepper to your taste
  4. Cover and store in refrigerator up to 5 days

3 thoughts on “Wild Salmon Recipes | Cooking with Chef Mead

  1. This is awesome Rich and Allan, because it is not always possible for me to attend your classes, I don’t have to feel badly that I can’t be there in person.
    As usual your recipes make my day complete because I always learn something new.
    I am especially looking forward to making the Basil Oil and Dijon Horseradish Vinaigrette to put on the salmon and asparagus.
    Thank you for taking the time to do this for us.

  2. I, too, very much appreciate receiving the recipes. Having just had hip surgery, it was difficult to make the class, and I echo Grace’s comment that it is so nice not to feel badly missing a class. My husband and I look forward to continuing enlightenment! Thanks again.

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