Steelhead Diner's

Tomato-crusted Bristol Bay Sockeye Salmon

Courtesy of Executive Chef/Owner Kevin Davis

Chef de Cuisine Tony Polizzi (l) and Executive Chef Kevin Davis with amazing Bristol Bay Sockeye Salmon dishes

Serves 2

Ingredients:

1 lb filet of Bristol Bay Sockeye Salmon, skin & pin bones removed
4 small domestic mushrooms, sliced
2 ripe Roma tomatoes, julienned
1/4 small red onion, finely julienned
2 tbsp white wine
1 large lemon (zest 1/2 for mixture and juice)
1/2 bunch basil, julienned
6 Kalamata olives, stoned and sliced
2 cloves garlic, finely chopped
1 tbsp capers
2 tbsp extra virgin olive oil
2 tbsp unsalted butter, cut into small cubes
2 tsp kosher salt
1/4 tsp freshly ground black pepper

Method:

Preheat over to 500 degrees.

Place Bristol Bay Sockeye filet in a shallow baking pan. Season with 1/2 tsp salt and 1/8 tsp freshly ground black pepper.

In a small mixing bowl, add the remaining ingredients, including the remaining salt and black pepper. Mix well. Spread mixture evenly on top of filet.

Place in oven and bake for 15 minutes or until desired doneness depending on the size of the filet.

Remove from oven and divide into two portions. Plate and top with remaining pan juice and serve.

Enjoy!

August/September 2009