King Salmon (as prepared at the JH Culinary Conference)

king salmon with horseradish, kombu, apple and rosemary oil

Thank you to everyone who attended the Jackson Hole Culinary Conference this year. Here are the recipes for the salmon dish. Feel free to email me with any questions.

King salmon with horseradish, kombu, apple and rosemary oil

Rosemary Oil

1 cup olive oil heated, add 6 sprigs of fresh rosemary, remove from heat and let sit overnight, strain.

Apple Vinaigrette

1 cup apple vinegar, 1 cup lime juice, 1 cup grape seed oil, 1 tbsp ginger, 1 tbsp fish sauce, 1 tbsp sugar, blend together.

Creme Fraiche

add 1 tbsp chopped horseradish to creme fraiche and whip with a hand mixer.

Salmon Kombu

cure/soften kombu in hot water for 4 minutes, drape over raw salmon for quick cure.

 

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