Recipe by Chef Drew Johnson, Kincaid Grill
Grilled Alaskan King Salmon
Serves 4
4-6 oz. portions Alaska red salmon fillets
Salt and pepper to taste
2 tbsp olive oil
For the salmon: Preheat your favorite outdoor grill. I prefer charcoal. Pat the salmon dry and season with salt and pepper. Rub the salmon with a light coating of the olive oil. Place fillets presentation-side down. Cook until forming grill marks. Flip the salmon and continue cooking. After flipping, lightly baste remaining olive oil. This will keep the fish from drying out. Be careful as too much oil will cause the fire to flare up. Cook the salmon to an internal temperature of 115 degrees. This can be measured with a probe thermometer. This will ensure the fish remains moist. Serve immediately.
Balsamic Onion Jam
3 large white onions
1 tbsp olive oil
1 cup brown sugar
1 cup balsamic vinegar
Salt to taste
Julienne the onion (long, thin strips) or using a mandoline, slice the onion very thin. Slicing the onion very thin will yield the best results. Add the onion and oil to a heavy-bottomed sauce pan. Cook over low heat until the onions are caramelized. You will need to stir frequently to avoid burning. Once onions are caramelized, add the sugar and the vinegar. Cook this for at least an additional 15- to 20 minutes continuing to stir frequently. Cook until most of all the liquid is reduced. The jam should be thick and tacky. Remove from heat and let cool. This can be cooked ahead of time and will keep for up to a week in the refrigerator.
Sautéed Spring Vegetables
1 lb. fiddlehead ferns
½ lb. ramps chopped (or scallion)
2 oz. white wine
¼ cup chicken stock or vegetable stock
2 tbsp olive oil
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tbsp butter
Salt and pepper to taste
Add the olive oil to a large sauté pan. Turn pan on to medium-high heat. When oil is shimmering and hot, add the fiddlehead ferns, shallots and garlic. Cook until slightly browned. Deglaze the pan with your favorite white wine. Cook until alcohol has evaporated. Once alcohol is cooked down add your ramps and the stock. Cook this until reduced by half then remove from the heat and add your butter. Continue stirring until the butter has melted. Season to taste with salt and pepper. Enjoy!
Kincaid Grill
6700 Jewel Lake Road
Anchorage, AK 99502
(907) 243 0507