Cooking with Alaska Sockeye Salmon and Florida Grapefruit
Alaska Sockeye Salmon Burger served with a Florida Grapefruit and Tarragon Burger Sauce.
Ingredients 550g Alaska Sockeye Salmon skin removed and cut into chunks 1 Garlic clove 1 thumb of ginger peeled and chopped roughly 2 tbsp Chopped flat leaf parsley
Salt and pepper 1 tsp vegetable oil
For the sauce
4 egg yolks
1 Florida Grapefruit
1 tsp Dijon mustard
125g butter salted
1 tsp Dried tarragon
Black pepper
4 Brioche burger buns
1 Red onion sliced thinly and soaked in the juice of 1 lime
Here’s how
Place the salmon into a food processor with the garlic, ginger, and parsley.
Season with a little salt.
Blend together until it forms a mince.
Using wet hands shape into 4 equal portions and into burgers.
Heat the oil in a medium sized frying pan and cook the burgers for 4-5 minutes on each side.
To make the burger sauce place the egg yolks into a bowl with the mustard, tarragon and the zest and juice from the Florida Grapefruit.
Heat the butter in the microwave until it is bubbling, then carefully pour in slowly over the egg yolks while whisking together until it comes together as a sauce.
Once the sauce has thickened, season with a little black pepper and set to one side.
When the burgers are cooked place in the brioche buns with the pickled red onions and the burger sauce.
Pan Fried Fillet of Alaska Sockeye Salmon with Crushed Potatoes and a Florida Grapefruit and dill sauce.
Ingredients
400g Baby new potatoes
2 tbsp olive oil
1 tbsp Sea salt
4 fillets of Alaska Sockeye Salmon skin on
2 tbsp Olive oil
Salt and pepper
1 Florida Grapefruit
4 tbsp Olive oil
2 tbsp Fresh dill chopped
1 tbsp Honey
Salt and pepper
Here’s how
Cook the potatoes in a large pan of salted boiling water until tender.
When cooked drain and leave to cool for 10 minutes.
Pour the olive oil into roasting tray and heat up in the oven, then add the potatoes.
Using a potato masher or your hands squash the potatoes once and season with a little sea salt and pepper.
Cook the potatoes in a pre heated oven for 30 minutes at 180c or until golden and crispy.
Meanwhile, dry the fish with a piece of kitchen towel as it is vital that your fish is dry before oiling and seasoning with sea salt and pepper.
Pre heat a large non stick frying pan, then add the fish skin side down.
Cook on a medium heat for 7-8 minutes or until the skin is crispy and golden, you should see the fish changing colour from red to pink.
Turn the fish over and cook for a further 3-4 minutes
To make the dressing add the zest and juice from the Florida Grapefruit into a bowl.
Add the olive oil, dill and honey before whisking together.
Season with a little salt and pepper.
Remove the crushed crispy potatoes from the oven and serve with the Alaska Sockeye Salmon and the Florida Grapefruit dressing.
