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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547<br /> Fax:+34 93 589 7051

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Salmao Selvagem Do Alasca Assado Com Cebolinhas Em Cassis E Oleo De Eucalipto

Alaska wild Chinook salmon roasted with spring onions in cassis and eucalyptus oil

Salmao Selvagem Do Alasca Assado Com Cebolinhas Em Cassis E Oleo De Eucalipto

Alaska wild Chinook salmon roasted with spring onions in cassis and eucalyptus oil

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

For the cassis sauce

  • 4 hallot
  • red onion
  • 8 bay leaves
  • 200 g Forum vinegar
  • 4 dl cassis purée
  • 200 g soy sauce
  • 500 g water

For the Alaska wild salmon sauce

  • 4 Wild salmon bones
  • litre red wine
  • litre beef stock
  • 200 g soy sauce
  • 400 g mirepoix

For the eucalyptus oil

  • 100 g eucalyptus dry leaves
  • 4 dl sunflower oil

Other ingredients

  • 400 g fillet of Alaska wild salmon. In this recipe
  • Sergi Arola used the King variety of Alaska smoked salmon.
  • 4 bunch chives

Instructions
 

  • Lightly brown the shallot, garlic, onion and bay leaf in a frying pan.
  • When golden, add the soy sauce, reduce, and then add the vinegar.
  • When the liquid has reduced, add the cassis, lower the heat, and cook for another 15 minutes, adding a little water if necessary. Strain and keep aside.
  • Bake the wild salmon bones in the oven and make separately a mirepoix of onion, garlic and carrot chopped very finely and browned in a saucepan with a little oil.
  • Add the bones, pour in the red wine and reduce to a quarter, loosen with 125 g water and leave to cook gently for 15 minutes, adding more water if necessary. Add the beef stock, strain and either thicken or reduce further, if necessary.
  • Infuse the eucalyptus in the sunflower oil for 5 minutes at 80 ºC and then strain.
  • Blanch the cocktail onions, peel them and take out the hardest bit at the centre without breaking them; sauté and fill with the cassis sauce until nicely glazed.
  • Sear the fillet of wild Alaska salmon on all sides, place on an oven tr
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