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Stars Seattle, Pacific Place 600 Pine Street #403 Seattle, WA 98101 (206) 264-1112	Jason C. Wilson Executive Chef

Prime Rib of Alaskan Salmon with Grilled Fingerlings, Dino Kale, Smoked Bacon and Sweet Onion Sauce

photo by Tina Luu

Ingredients:

1 8-lOlb. Alaskan Coho or King Salmon

3 tbsp. Lemon Zest

1/4 bunch Parsley

1/4 cup Kosher Salt

1/4 cup Olive Oil

3 tbsp. Black Pepper

Procedure: Have your fishmonger remove the scales from the salmon when purchasing. Using a pair of poultry shears, remove the dorsal, and all other fins. Rub the lemon zest, parsley, olive oil, and black pepper in the cavity of the salmon. Rub the salt evenly on the inside and outside of the fish. Using butchers or meat twine, tie snug loops around the fish, folding one end of the belly under the other so the fish is even and closed tight. Space the knots 1/2 inch apart. Place the fish on a olive oil greased baking pan and roast in the oven for 45 minutes at 275 degrees. Remove the fish and serve with the fingering potatoes, braised Kale, and Sweet onion Sauce by slicing the fish through with a sharp knife. Grilled Fingerling Potatoes, Smoked Bacon Braised Dino Kale, and Cognac Caramelized Onion Sauce recipes follow.

Grilled Fingerling Potatoes

Ingredients:

2 lbs. Fingerling Potatoes

5 lbs. Rock Salt

1/2 bunch Parsley, chopped well

3 stems Thyme, chopped well

2 tbsp. chopped Garlic

2 tbsp. grated Parmesan Cheese

1 tbsp. Anchovy Filets, chopped well

1/4 cup Olive Oil

2 tbsp. Black Pepper

1 tbsp. Lemon Zest Procedure: Wash the potatoes in cold water to clean them of dirt. Place the potatoes in a baking dish at least 2 1/2 inches deep. Cover the potatoes with the rock salt and bake in a 400 degree oven for 35 minutes. Remove the potatoes from the rock salt and allow them to cool at room temperature. Slice the potatoes in half lengthwise and place them in a mixing bowl. Place all remaining ingredients in the bowl and mix well. Place on a hot grill to finish the cooking. If a grill is not available, saute well and hot.

Smoked Bacon Braised Dino Kale

Ingredients:

2 lbs. Dino Kale, cleaned of the stems and cut to 1/4 inch chiffonade

1/4 lb. Smoked Bacon

1/4 cup Apple Cider Vinegar

2 tbsp. White Sugar

2 stems Thyme

1 cup Good Chicken Stock

Salt and Pepper to Taste Procedure: In a hot saute pan, cook the fat out of the bacon until crispy. Add the kale and sugar. Season with salt and pepper and cook until wilted. Add the cider vinegar and thyme and simmer until almost dry. Add the stock and simmer 5 minutes. Remove from heat and allow the kale and liquid to cool at room temperature.

Cognac Caramelized Onion Sauce

Ingredients:

5 Sweet Onions, Finely sliced

2 cloves chopped fine garlic

1/2 bulb brunoised fennel

1 bunch of chopped thyme

1 bunch blanched and chopped tarragon

2 tbsp. orange zest

1/2 cups white sugar

3 tbsp. Kosher Salt

1 tbsp. ground black pepper

4 oz. whole butter

1 Gallon Good Chicken Stock Stock

1/2 cup Cognac

2 bay leaves Procedure: In a hot sauce pot, saute the onions with the bay leaves, butter, fennel, and garlic until lightly browned. Add the sugar, herbs, and orange zest and saute until dark brown. Deglaze with the cognac, bay leaves, and chicken stock and simmer for 45 minutes very slowly. Remove the bay leaves and herbs and adjust seasoning to taste. Note: Deglazing with cognac ala minute after searing the fish or game is the best start for this sauce ala minute.