Chef’s Summer Recipes: Alex Tishman’s King Salmon with Young Vegetables and Washington Hazelnut

1x1.trans Chef’s Summer Recipes: Alex Tishmans King Salmon with Young Vegetables and Washington HazelnutChef Tishman leads Big City Chefs‘ San Francisco Bay Area team of private chefs. Chef Alex has a passion for fresh seasonal fare, incredible skill in avant-garde culinary trends, and a style that makes him a client favorite. He graduated from the California Culinary Academy,  and started his career in 2005 at Moose’s, where he worked his way through all of the restaurant’s line stations. He continued onto Celebrity Chef Bradley Ogden’s One Market, where he worked a variety of stations including rotisserie, saute, and entremets. In 2008, Chef Alex began working at local favorite Chow as a Sous Chef at several of its neighborhood locations, where he prepared seasonal Northern California cuisine and eventually oversaw the daily operations of the restaurants.

We asked Chef Tishman to share a recipe that he felt was perfect for summer. He told us that “As summer begins, we get one last chance to enjoy beautiful young vegetables, like peas and favas, while salmon season really picks up and introduces richer flavors and textures. The transition from really light spring foods into more intense summer produce is always a fun time of year to be a cook!”

Try out this gorgeous recipe at home, and if you’d like to bring the flavors of Tishman’s cuisine to your kitchen, check out Big City Chefs.

1x1.trans Chef’s Summer Recipes: Alex Tishmans King Salmon with Young Vegetables and Washington Hazelnut

Ingredients:

  • 4 portions, 4 ounces each, center-cut wild king salmon, skin-on, pin bones removed
  • kosher salt and white pepper to taste
  • grapeseed oil, for searing
  • 1 pound fresh English peas, shelled (weighed after shelling)
  • 4 each large mint leaves, chopped
  • ½-1 cup chicken or vegetable stock (varies depending on texture of peas, blender speed, etc.)
  • 12 each small French breakfast radishes, washed and halved lengthwise
  • 1 cup shelled and peeled fava beans (measured after shelling and peeling)
  • ¼ cup sea beans, washed and picked over
  • ½ cup dry white wine
  • 1 Tablespoon white sugar
  • 3 ounces butter, unsalted, diced, chilled
  • 1 Tablespoon preserved lemon peel, minced very small
  • ½ cup green portion (tops) from green garlic
  • ½ cup canola oil
  • radish sprouts, for garnish
  • toasted Washington (Duchilly) hazelnuts, roughly chopped and sifted to remove any small particles

Method:

  1. Bring a large pot of heavily salted water to a boil. Blanch the green garlic tops for 20 seconds and then drain. Place the blanched garlic tops into an ice water bath until cold.
  2. Drain once more and squeeze as dry as possible. Chop the garlic roughly, and then place in a blender with the canola oil. Blend on high speed, scraping down the sides as needed, until smooth and uniform in texture. Remove from the blender and place in a container, chilled, for at least 2 hours, then strain through a fine chinois lined with a paper towel, allowing the oil to drip through slowly, without pressing. Reserve chilled until service.
  3. Blanch the peas and mint leaves in the same manner as the garlic tops, but cook until just tender. Drain and place in ice water until chilled. Drain once more and then purée with stock, a little at a time, until smooth. Check for seasoning and season as needed with salt and white pepper. Strain through a fine chinois and reserve chilled until service.
  4. Heat the oven to 450°F. Heat a cast iron or steel pan over medium high heat until very hot. Add enough grapeseed oil to coat the bottom of the pan. Season the skin side of the fish with salt, and the flesh side of the fish with salt and pepper. Increase the heat to high. Once the oil shimmers, add the fish, skin side down, pressing firmly to ensure contact. Make sure the oil is very hot before you add the fish. Cook over high heat for 2 minutes without disturbing, or until you can see the browning on the edges of the surface in contact with the pan. Place the whole pan in the oven and allow it to cook for 2 minutes. Remove the pan from the oven and place it back on the stove top. Carefully flip the fish portions over and, with a spoon, baste any uncrisped skin with the hot oil in the pan. Cook for another 30 seconds or so, and remove the fish to a rack to rest.
  5. Meanwhile, heat a wide pan over medium heat with the radishes, preserved lemon peel, and wine. Season with the sugar, and salt and pepper to taste. Bring the wine to a boil and add the butter. Cook over medium heat until the radishes are glazed and just tender. Add the fava beans, season, and toss well to combine.
  6. To serve, place a spoonful of the pea purée onto a heated dinner plate. Place the salmon, skin side up, on the purée. Tuck a little bunch of the radish sprouts under the fish. Place the glazed vegetables beside the salmon. Add the sea bean pieces to the vegetables on the plate. Drizzle a little green garlic oil around the place, and sprinkle a few hazelnut pieces in the oil, as well. Serve immediately.

 

1x1.trans Chef’s Summer Recipes: Alex Tishmans King Salmon with Young Vegetables and Washington Hazelnut
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Chef’s Summer Recipes: Alex Tishmans King Salmon with Young Vegetables and Washington Hazelnut

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