PAN-ROASTED SALMON with radish, cucumber, and saffron-pickled Walla Walla onion
Four 5-oz salmon filets
½ cup julienne radish
½ cup julienne cucumber
½ cup julienne pickled Walla Walla onion
1 teaspoon lemon oil
½ cup celery puree
for the Pickled Walla Walla Onion:
3 large Walla Walla onions
1 pinch saffron
1 bay leaf
1 tablespoon white peppercorn
¼ cup salt
1 qt apple cider vinegar
~ julienne onions and place in glass jar
~ boil remaining ingredients in large pot
~ cover onions in boiling liquid
~ let cool to room temp and cover
~ refrigerate up to 4 weeks or follow proper canning procedures for longer storage
for the Celery Puree:
½ bunch celery
1 medium onion
1 tablespoon garlic
1 bay leaf
½ teaspoon white peppercorn
½ teaspoon coriander seeds
~ sweat all ingredients in 1 T canola oil
~ when vegetables are soft add water to cover and simmer for 20 minutes
~ puree mixture on high in a blender
~ chill and reserve
Plating
~ cook Salmon skin side down in cast iron skillet on low heat for 8 minutes
~ flip and lightly sear, then remove from pan
~ toss radish, cucumber and onions in salt, pepper and lemon oil
~ dress plate with celery puree, then salmon, and top with salad
