by Chef Paul Warner of Alaska Supper Club
Serves 4
Ingredients:
1 skinless salmon fillet 1¾ to 2 pounds
cut into 4 equal pieces with the pin
bones removed
1 lemon sliced into ¼ inch slices
1 lime sliced into ¼ in slices
Fresh parsley, one small handful
Fresh tarragon, one small handful
1 small shallot, diced
½ cup white wine
½ cup water
Salt and pepper
4 medium size cloves garlic
Equal amount of ginger
2 spring onions cut into 1½ to 2 inch
lengths then sliced lengthwise several
times to make thin slices
4 tbs of soy sauce
¼ cup olive oil
Instructions:
Wine Pairing
Ring of Fire is a local Meadery in Homer, Alaska that makes mead wine from honey. Our choice to complement our Poached Red Salmon with Garlic and Ginger is Ring of Fire’s Raspberry Melomel, A dry raspberry mead made with raspberry honey and whole local Alaska raspberries.
Arrange the lemon and lime slices in a single layer across the bottom of a 12 inch skillet. Lay the parsley, tarragon and diced shallots on top of lemon and limes slices. Add the white wine and water.
Place salmon fillets skinned side down in the skillet on top of the lemon slices and herbs.
Set pan over high heat and bring liquid to simmer, reduce heat to low and cover. Cook until instant read thermometer inserted in thickest part reads 125˚, this should take 11 to 15 minutes.
Remove fillet with a thin spatula, and place on a paper towel lined plate. Cover with tent foil loosely until ready to plate.
Place a fillet on serving plates. Crush one clove of garlic on each fillet, then crush an equal amount of ginger on each fillet, place about 7 to 10 slices of spring onion lengths on top of the ginger and garlic. Heat olive oil to the point of smoking. Carefully pour the olive oil on top of the garlic, ginger and spring onions. Dot soy sauce on top of the fillet, then add salt and pepper. Serve.
Alaska Supper Club
P.O. Box 39856
Ninilchik, AK 99639
www.aksupperclub.com
907.299.0984
Alaska Supper Club offers specialized four course gourmet meals nightly each summer featuring Alaska’s wild seafood. Guests can add on wine pairing as well as a stay at the lodge. Make a reservation for your group one night in The Great House Lodge on Chautauqua’s grounds. Each night’s dinner can seat up to 12 guests.
Ingredients: 
