Yukon Salmon

Name: Yukon Salmon
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 2
Ingredients: Alaskan Salmon 2 7oz filet, Skin off; Bacon, Cooked, Chopped 4oz; Real Maple Syrup A/N; S/P A/N; Carrots (Multicolor) halved, peeled, blanched 8oz; Honey (Raw) 2 Tbsp; Confit or Roasted Garlic 3 cloves; Shallot, Brunoise 1/2 bulb; Sweet potato, steamed or boiled until soft 2-3; Butter unsalted 1/3 lb; Guajillo chili, reconstituted 3 Tbsp; Honey (Raw) 1 1/2 Tbsp; Micro greens to garnish

μερίδες

45 min

χρόνος ενεργούς προετοιμασίας

1 hour

συνολικός χρόνος

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Υλικά

Alaskan Salmon 2 7oz filet, Skin off

Bacon, Cooked, Chopped 4oz

Real Maple Syrup A/N

S/P A/N

Carrots (Multicolor) halved, peeled, blanched 8oz

Honey (Raw) 2 Tbsp

Confit or Roasted Garlic 3 cloves

Shallot, Brunoise 1/2 bulb

Sweet potato, steamed or boiled until soft 2-3

Butter unsalted 1/3 lb

Guajillo chili, reconstituted 3 Tbsp

Honey (Raw) 1 1/2 Tbsp

Micro greens to garnish

Οδηγίες

Preheat oven to 425F if convection, 450F if conventional. Allow salmon to sit at room temperature, unseasoned, for 15-20 min.

Add clarified butter to pan and heat on high until almost smoking. Season the salmon with S/P on all sides and place in the pan, presentation side down. When all salmon is in the pan, reduce to medium high. After 45 sec, check to see that the top is gold brown, if not return to heat for 15 sec. If the top is browned well, flip the salmon and immediately turn off the heat. (If cooking to rare or med rare, turn heat on medium low, add a shot of water and cover for 2 min, rare, 4 min med rare then remove from heat). Before finishing, sprinkle bacon over filets and coat liberally with maple syrup.

If cooking to medium or higher, transfer to wire rack and sheet pan and place in oven. Check at 5 min. Pull the salmon out, add a small amount of S/P over top then one more coating of maple syrup. Place back in oven. When salmon has reached the temperature that is one lower than the temperature you desire (want medium>pull at medium rare) pull the salmon and let sit 5-10 min to rest.

After blanching and shocking the carrots for 5 min, dry them thoroughly and place aside. In a large sauté pan or wok, add clarified butter, garlic, and shallot. Heat on med high until aromatic. Add carrots sautéing until browning occurs and the carrots soften. S/P TT

Peel, steam or boil sweet potatoes. Place potatoes in food processor or mixer with the paddle attachment. Add chopped guajillo, honey, butter, cream and S/P. Blend until fully uniform.

Serve with a small amount of browned butter drizzled over top.