Salmon is called the "King of Fish." And one chef who loves to use it is Josh Berry the executive chef at the Stowe Mountain Lodge.
He shows us three salmon dishes in the video.
This is the perfect recipe to welcome spring, the classic Salade Lyonnais.
1 qt Water
½ Cup Red Wine Vinegar
1 ea White Onion, Fine Dice
2 ea Cloves Garlic, Minced
3 ea Bay Leaves
1 Tbs Black Peppercorns
2 Lbs Fresh Salmon Loin, Cut In To 1X1 Inch Cubes
1 pint Good, Extra Virgin Olive Oil
In a medium size stock pot, bring the water, vinegar, onion, garlic, bay leaves and peppercorns to a boil. Add the tuna, reduce heat and simmer for 30 minutes. Strain the tuna from the cooking liquid and place in a terrene or earthenware crock. Cover the tuna with the olive oil and let it set in a refrigerator for 30 days.
2 ea Frisse Lettuce Heads
4 oz Good Quality Slab Bacon
3 ea Slices Brioche Bread
5 ea Eggs
1 ea Lemon
Kosher Salt and Freshly Ground Black Pepper
Cut up the Frisse in to bite size pieces, wash and rinse off. Cut the Slab bacon in to "lardoons" (small strips or cubes) and place in a sauté pan. Cook the bacon on low heat, rendering the fat out and crisping up the bacon. Remove the bacon from the pan and blot dry, but reserve the bacon fat in the sauté pan. Cut the brioche bread in to small cubes and fry the reserved bacon fat until golden brown. Remove the croutons and keep warm. Poach the eggs for exactly 6 minutes. An extra one is added to the recipe in case one breaks. Toss the Frisse with the bacon and croutons, squeeze the lemon over the salad and garnish with croutons. Peel the egg and gently place atop the salad. Season the salad with salt and pepper. Spoon a small amount of preserved salmon around the salad to finish.
The salt in the cure is foiled perfectly by the sweet/tartness of the lemon. Cucumber adds the "fresh and clean" flavor to the dish. Smoked salmon adds depth to the dish.
2 pounds Wild or Sustainable Salmon (skin removed)
2 cups Kosher Salt
¼ cup Granulated, White Sugar
1 Tbs Course Ground Black Pepper
1 Tbs Course Ground Coriander Seed
1 each Zest of Lemon, Orange, Lime, Tangerine and Grapefruit
In a large bowl, mix the salt, sugar, pepper, coriander seed and the citrus zest. Place the fish in a baking pan lined with plastic wrap. Pour the salt mixture over the fish. Coat the fish heavily on all sides. Let the fish sit in the salt mixture, under refrigeration for 2 days. When ready, remove excess salt, and rinse off the fish. Let the cured salmon sit on a clean plate in the refrigerator for one more day, uncovered. The next day the fish will be hard to the touch.
½ cup Cucumber Juice
1 Tbs Powdered Gelatin
2 cups Canola oil
2 ea English Cucumbers
2 ea Myer Lemons, segmented
1 tsp Granulated, White Sugar
1 tsp Smoked Salmon Roe (eggs)
Fresh Dill Sprigs
Dissolve the powdered gelatin in the cucumber juice. Heat the juice slightly, strain in to a squeeze bottle and keep warm. Place the 2 cups of Canola oil in a large coffee mug and put in the freezer for 1 hour. Remove the oil from the freezer and place on a work surface. Drip the warm cucumber juice in to the cold oil using the slightest pressure from the squeeze bottle. You will notice the cucumber juice will form into small "pearls" and gently sink to the bottom of the mug. Let these "pearls" sit for around 5 minutes. Strain out the cucumber "pearls" and reserve them in a clean coffee mug.
Peel one of the cucumbers and leave the other one with the skin on. Slice the cucumbers in to creative shapes and mix them with the cucumber pearls. Toss the lemon segments in the sugar and add to the cucumber mix. Spoon the cucumber/lemon mixture over some of the sliced salmon, garnish with a few pieces of smoked salmon roe and dill sprigs.
This is a delicious, light spring dinner entrée. Using beans in two different preparations lends to the depth and fun of the ingredient.
4 ea 5 ounce fillets of Fresh Salmon
2 tsp Olive Oil
2 tsp Whole Butter
Salt and White Pepper
Heat the oil in a medium size sauté pan on medium high heat. Before you season the salmon with the salt and white pepper make sure the fish is dry to the touch (if it is wet you will not get a "golden brown" sear on the fish). Place the fillets of fish in the pan, then shake the pan to loosen the fish from the bottom of the hot sauté pan. Add the butter in small chips around the fish, then let it sit for 3-4 minutes. Flip the fish over and continue to cook for additional 3-4 minutes. Remove the salmon from the hot pan and place on a warming plate until ready to serve.
Two other gubernatorial candidates shared the gazebo with Scott Milne and Gov. Peter Shumlin for Saturday's debate.