By Chef Drew Johnson, Kincaid Grill
Caramelized Onion and Tomato Marmalade
1 ½ onions diced small
8 roma tomatoes diced small, seeds removed
1 cup sherry vinegar
1 ½ cups brown sugar
2 tsp black pepper
1 tbsp olive oil
Salt to taste
In a cast iron skillet over medium heat add oil and caramelize the onions until a deep brown even color while continuously stirring to avoid burning. Next add the vinegar and reduce until the vinegar begins to simmer. Finally add the brown sugar and black pepper and reduce heat to low. Keep stirring until the mixture looks syrupy and thick, about 10 minutes. Transfer to a pan to cool at room temperature. Serve over fish once cooled.
Stone Ground Mustard and Sherry Vinaigrette
1 large shallot minced
fine
1 tbsp stone ground
mustard
2 tbsp sherry vinegar
2 tsp granulated sugar
1 cup good olive oil or your favorite oil blend
Salt and pepper to taste
In a mixing bowl add all ingredients except oil and salt and pepper. Whisk vigorously while slowly streaming in the oil. The mixture should be emulsified and not oily. Add salt and pepper to taste.
Seared Copper River King Salmon with Oyster Mushroom, Shaved Fennel and Baby Arugula
4 Copper River king salmon fillets, 6 oz-each
3 king oyster mushrooms, sliced
½ bulb shaved fennel
2 cups wild baby arugula
1 tbsp olive oil
Salt to taste
Stone ground mustard-sherry vinaigrette
In a cast iron pan heat the oil over medium-high heat. When oil begins to simmer add sliced king oyster mushrooms and sear until golden brown on each side. Remove from pan. Season with salt then add your king salmon fillets and reduce heat to medium. Cook salmon on each side for about 4- to 5 minutes or until internal temperature reaches 120 degrees. Remove from pan and let rest while you toss greens and shaved fennel together with the vinaigrette. Serve atop the fennel and arugula salad that is tossed in the sherry vinaigrette. Top the mushrooms with your seared king salmon and onion tomato marmalade.