by Chef Matt Shaughnessy
Totem Hotel and Suites

4 (6-ounce) portions Copper River sockeye salmon
2 tsp pink Himalayan salt (or more)
2 tsp ground black pepper (or more)
1/4 cup butter
4 tsp dried basil
4 rosemary sprigs
4 lemon slices
Season salmon with salt and pepper. Melt butter in pan. Add dried basil, then the salmon fillet. Pan sear both sides of salmon until opaque throughout (or 160 degrees F in the center). Transfer to individual plates and garnish with rosemary and lemon.

Lemon Rosemary Cream Sauce
2 tbsp butter, melted
1 1/2 cups heavy whipping cream
3/4 cup parmesan cheese, grated
4 tbsp fresh rosemary, chopped
1 lemon, juiced
Pinch of dill

Melt butter, then add cream. Stir in parmesan cheese until melted and blended. Stir in lemon juice, rosemary and dill 
(to taste). Continue to stir over low heat for 1- to 2 minutes, stirring constantly. Remove from heat.

Wild Rice
1 cup wild rice
3 tsp fresh rosemary, chopped
3 tsp dried thyme
2 oz Lemon Rosemary Cream Sauce
Extra virgin olive oil

Boil wild rice 40 minutes until tender and breaking open. Drain. Sauté in pan with a splash of oil for 2 minutes. Stir in thyme, rosemary and cream sauce until coated.

Honey Butter Glazed Carrots
5 large carrots, halved and quartered
6 oz honey
2 tbsp butter
Parsley, chopped

Boil carrots for 3- to 4 minutes. Melt butter in sauté pan. Add carrots and stir. Add honey and stir. Sauté until butter and honey coat carrots evenly. Remove from heat and sprinkle with chopped parsley.

Add a serving of rice and carrots to your plated salmon and serve.


Totem Hotel and Suites
144 East Egan Dr.
Valdez, AK 99686