Seared King Salmon with Chimichurri and Tomato-Bacon Jam

By Executive Chef Drew Johnson, Kincaid Grill

Tomato-Bacon Jam:
Two 28-ounce canned whole peeled tomatoes (liquid drained, tomatoes halved and seeds removed) cut into a small dice
2 tbsp. lemon juice
1 tsp. smoked paprika (or regular paprika)
1 ½ cups granulated sugar
4 strips cooked bacon, minced into small pieces
½  tsp. black pepper
½ tsp. salt
Combine all ingredients into a small but deep sauce pan. Cook over a low heat, stirring frequently for about 20- to 30 minutes or until thickened to a loose jam consistency. Remove from heat when thickened and cool. Serve at room temperature with the seared salmon.  

Drew’s Chimichurri
¼ cup chopped mint leaves
¼ cup chopped oregano 
½ bunch cilantro chopped
½ bunch flat leaf parsley chopped
1 tbsp. chopped shallot
1 tbsp. minced garlic
1 ea. Serrano seeds removed and minced
1 ea. Jalapeño seeds removed and minced
¼ cup lime juice
2 tbsp. sherry vinegar
½ cup red bell pepper, diced small
¼ cup extra virgin olive oil
Salt and pepper to taste

After chopping all ingredients, add all ingredients to a mixing bowl except oil and salt and pepper. Next, add the oil and season to taste with salt and pepper.

Seared King Salmon
4 ea. 6-ounce king salmon portions
1 tbsp. olive oil
Salt to taste

In a cast iron pan, heat the oil over medium-high heat. When oil begins to shimmer add your seasoned 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. Spoon the chimichurri onto a plate. Place the seared and cooked salmon onto the chimichurri. Next, spoon the Tomato-Bacon Jam onto the seared fish. Serve with your favorite vegetables for a bright, clean and healthy salmon preparation. 


Kincaid Grill
6700 Jewel Lake Road
Anchorage, AK 99502