King Salmon

As prepared at the Jackson Hole Culinary Conference. Thank you to everyone who attended!

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.