Alaskan Wild Salmon; grilled 3 oz. portion
- For Beets
- 2 - 3 large beets
- Salt & Pepper
Season beets, wrap in foil and roast at 300° until tender. Once beets are cool enough to handle, peel them. Cut beets into batons for the dish and use the scraps for puree and cooking the quinoa. For the puree, blend roasted beet scraps with cold water, salt, pepper and a squeeze of lemon. Add water to desired consistency.
- For Quinoa (note: 1/2 C of dried quinoa yields 2 C cooked quinoa)
- 1 C quinoa
- 2 C water
- beet scraps from roasting
- Salt & Pepper
Bring all ingredients to a boil, cover and simmer until tender and germ pops.
- For English Peas
- 1 C English peas; shelled
- 3 C cold water; salted
Put peas in seasoned cold water and begin to boil. After a couple of minutes, peas will begin to become tender, remove from heat and empty into ice bath. Once peas have cooled, peel the outer skin off of each pea, revealing the two shucked halves. Retain the shucked peas in ice cold water.
- For Sweet Garlic
- 20 ea garlic cloves; peeled
Place garlic cloves in cold water and boil. Once garlic has boiled for 1 minute, strain and repeat this process 3 more times. Once garlic has cooled after the final cooking, slice thin on a Japanese mandaline.
For Pickup (serves 4)
Heat grill to high. Season 4, 3 ounce portions of the Wild Alaskan Salmon.
Begin to heat 1 1/3 C of the quinoa with 40 grams of the beet puree, salt & fresh cracked pepper. Toss beet batons with a squeeze of fresh lemon juice, salt, pepper and freshly chopped parsley. Toss peas with four slivered cloves of sweet garlic, 1 tsp of red wine vinegar, salt, pepper and micro tarragon. Spray salmon with non stick cooking spray, grill salmon portions to a medium rare.
To plate: place heated and seasoned quinoa in center of the plate, salmon on top of that. Arrange beet batons and pea relish around the quinoa. Drizzle beet puree around the plate and garnish with flowering and black mint.