Top Cut Steak House Recipe
King Salmon2017-10-20T12:12:05+00:00

King Salmon

Presented by Top Cut Steak House

Ingredients

• 1 T olive oil
• 1 8 oz. salmon fillet
• 2 tsp. + 1 tsp. butter
• 1 sprig thyme
• 10 cherry tomatoes, halved
• 8 cockle clams, cleaned
• 1 cup Saffron Tomato Broth (recipe follows)
• 1 T Salsa Verde (recipe follows)
• 6 oz. mashed potatoes, prepared
• Salt and pepper to taste
• Fennel frond, for garnish 

Saffron Tomato Broth:
• 2 T olive oil
• 1 T garlic, sliced
• 1 cup shallots, sliced
• 1 cup fennel, medium diced
• 1 tsp. saffron
• 1 cup white wine
• 1 quart fish stock
• 1 quart tomato stock
• Salt and pepper to taste 

Salsa Verde:
• 3 bunches parsley, chopped
• 1/2 cup arugula, chopped
• 8 cloves garlic
• 3 scallions, chopped
• 6 anchovy fillets, chopped
• 1/2 T Dijon mustard
• 2 T lemon juice
• 1/2 tsp. lemon zest
• 1 cup olive oil
• Salt and pepper to taste 

Directions

Prepare Salsa Verde and Saffron Tomato Broth (below) and set aside.

Heat olive oil in a sauté pan over high heat. Add the salmon and pan roast, topside down. When the flesh is golden brown in color, turn over. Add 2 teaspoons butter and thyme sprig and then baste the fish. 

While the fish continues to cook, heat a second sauté pan to medium-high and add the tomatoes, clams, and Saffron Tomato Broth. Cook until the clams open and then add 1 teaspoon butter. Adjust the seasoning with salt and pepper. 

Just before serving, mix the Salsa Verde into the mashed potatoes. To serve, place the mashed potatoes in the middle of a large dinner bowl. Place the salmon over the potatoes at a slight angle. Spoon in the tomatoes, clams, and the broth, and garnish with the fennel frond. 

For the Salsa Verde:
Place all ingredients in a blender and puree to a paste. Adjust seasoning to taste.
(yields 1 1/2 cups)

For the Saffron Tomato Broth:
Heat a large saucepan over medium heat and add the olive oil and garlic. Toast the garlic, then add the shallots, fennel, and saffron. Cook until the saffron starts to bleed and the shallots are cooked. Add the white wine, fish stock, and tomato stock. Adjust the seasoning with salt and pepper.
(yields 2 quarts)

Serves 1 

As seen in the Summer/Fall 2017 Issue

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