Chef Philippe Schmit shows Houston restaurant journalist Cleverley Stone how to make two healthy salmon dishes – one cooked and one not.
Watch Philippe and Cleverley demonstrate the recipes on FOX 26 Morning News.
Recipe #1 – Marinated Salmon (Gravlax) with Dill and Orange
Serves 4
Ingredients
20 ounces salmon (one whole piece; skin on, bones out)
4 ounces sugar
4 ounces salt
1 small bunch dill
zest of one orange
1/4 cup vodka
1 teaspoon black pepper
1 bulb [8 ounces] fennel (cut into shavings)
4 ounces arugula
1 tablespoon lemon juice
3 tablespoons virgin olive oil
salt, white pepper to taste
one orange, cut into segmentsPreparation
1. Mix sugar, salt, orange zest, black pepper and the vodka together.
2. Spread the dill on the meat side of the salmon and then cover it with the sugar mixture.
3. Cover dish and marinate for 48 hours in the refrigerator, skin down.
4. Completely remove the sugar mixture from the salmon. Cut salmon into thin slices and lay out on a plate.
5. Combine lemon juice, olive oil, fennel, arugula, orange segments, salt & white pepper to make a salad. Top the salmon slices with this salad and serve.
Serves 4
Ingredients
20 ounces salmon (one whole piece; skin on, bones out)
4 ounces sugar
4 ounces salt
1 small bunch dill
zest of one orange
1/4 cup vodka
1 teaspoon black pepper
1 bulb [8 ounces] fennel (cut into shavings)
4 ounces arugula
1 tablespoon lemon juice
3 tablespoons virgin olive oil
salt, white pepper to taste
one orange, cut into segmentsPreparation
1. Mix sugar, salt, orange zest, black pepper and the vodka together.
2. Spread the dill on the meat side of the salmon and then cover it with the sugar mixture.
3. Cover dish and marinate for 48 hours in the refrigerator, skin down.
4. Completely remove the sugar mixture from the salmon. Cut salmon into thin slices and lay out on a plate.
5. Combine lemon juice, olive oil, fennel, arugula, orange segments, salt & white pepper to make a salad. Top the salmon slices with this salad and serve.
Recipe #2 – Seared Salmon with Dill and Peppercorn Crust
Serves 4
Ingredients
Salmon; in 4 to 7 ounce steaks
2 ounces Mex peppercorn, crushed
zest of one orange
1 small bunch of dill, chopped
sea salt to taste
2 tablespoons olive oil
12 ounces of fennel (cut into shavings)
4 ounces arugula
2 tablespoons olive oil
half of a vanilla beanPreparation
1. Place fennel, vanilla bean and olive oil in sauté pan and cook, covered, for 2 minutes at a slow heat.
2. Remove pan from heat and add the arugula. Season to taste with sea salt. Remove mixture from the hot pan and put on a plate right away, so that is does not cook anymore.
3. Simultaneously – Coat each salmon steak (on one side only) with a mixture of the peppercorn, dill, salt and orange zest.
4. Quickly sear salmon with olive oil in a hot pan for one minute on each side.
5. Place seared salmon steaks on top of the fennel & arugula mixture.
2 ounces Mex peppercorn, crushed
zest of one orange
1 small bunch of dill, chopped
sea salt to taste
2 tablespoons olive oil
12 ounces of fennel (cut into shavings)
4 ounces arugula
2 tablespoons olive oil
half of a vanilla beanPreparation
1. Place fennel, vanilla bean and olive oil in sauté pan and cook, covered, for 2 minutes at a slow heat.
2. Remove pan from heat and add the arugula. Season to taste with sea salt. Remove mixture from the hot pan and put on a plate right away, so that is does not cook anymore.
3. Simultaneously – Coat each salmon steak (on one side only) with a mixture of the peppercorn, dill, salt and orange zest.
4. Quickly sear salmon with olive oil in a hot pan for one minute on each side.
5. Place seared salmon steaks on top of the fennel & arugula mixture.
Find more from Cleverley Stone at www.cleverley.com