Are you a salmon fan? If so, then you will definitely enjoy the Chef du Jour recipe below.
Although diners can find and enjoy salmon throughout the year, the month of May is the start of wild salmon season in Portland. The optimum time for catching wild salmon in this part of Oregon goes from spring through fall.
In her article for USA Today, “Portland wild salmon: America’s best regional food?,” M. Linda Lee discusses several different aspects of wild Pacific salmon.
According to Lee:
The Columbia River on the border of Oregon and Washington is world-famous for its salmon fishing, which spans the seasons from spring through fall. Chinook salmon (called “springers”) caught in May in the waters of the Oregon’s Willamette River are considered some of the most delicious, owing to their high oil content.
Wild salmon can be prepared many ways: baked, broiled, grilled, pan-seared, hot or cold smoked, and salt-cured. Unlike on the East Coast, where the majority of salmon are farm-raised, some 80% of Pacific salmon are wild-caught. Salmon may be one of the fattier fish, but with high levels of good omega-3 fatty acids plus vitamins D and B12, salmon is plenty good for you.
We offer Cedar Plank Salmon with Triple Blanched Garlic, Rendered Bacon, and Stone Ground Mustard Crust, served with Parsley Coulis.
You can find this entrée on our Corporate Buffet Menu.
It is truly delicious and one of our favorites. We hope you enjoy it, too.
Chef du Jour Recipe: Cedar Plank Salmon
Serves 6-10 people
- 1 full side of salmon, skin off and bones removed
- 1/4 cup Dijon mustard
- 1 pound bacon, diced and rendered
- 1 cup whole garlic cloves, triple blanched
- 2 bunches Italian parsley
- 1 cedar cooking board
- 3 tablespoons olive oil
- Salt and pepper to taste
- Start by dicing raw bacon and browning over low heat, stirring once per minute, until crisp.
- While the bacon is cooking, place whole garlic cloves in a small sauce pan and cover with cold water.
- Bring to boil over high heat. As soon as it boils, strain garlic and return it to the same small pan.
- Cover the garlic with cold water once more, and bring to a boil.
- Strain the garlic again, and repeat with cold water and bring to boil.
- Once this third round boils, strain the garlic and run cold water over it until it cools.
- Once cooled, slice the garlic and place it into a medium-sized mixing bowl.
- Strain fat from the bacon and add the diced, crisped bacon to the garlic.
- Finely chop one bunch of parsley and add to bacon and garlic. Toss these ingredients together and set aside.
- Brush cedar plank with olive oil and season it with salt and pepper.
- Place the salmon on the board, then season the top of the fish with salt and pepper.
- Spread Dijon mustard over the entire top of the salmon, then sprinkle the bacon-parsley-garlic mixture over it.
- Bake in preheated 375° F oven for 25 minutes.
- While the salmon is baking, place the remaining bunch of parsley in a blender with 3 tablespoons of olive oil, and purée.
- When the salmon has finished baking, place the board on your favorite platter and spoon the parsley purée onto the top and serve while warm. (For an elegant touch, create lines with the purée over the top.).
- Our favorite side dish with this salmon is roasted fingerling potatoes with fresh thyme and whole garlic cloves.
Are you planning a corporate event or other special occasion in the Portland-Metro area? We would love to help you with your catering needs. Please give us a call or contact us online any time.