Citrus Dusted Copper River Salmon

The following recipe for Citrus Dusted Copper River Salmon with English Pea Mash, and Gremolata finished with a cool salad of Frisee tossed with Carrots and haricot vert dressed with preserved lemon vinaigrette comes to us courtesy The Rugby Grille inside the Townsend Hotel in Birmingham.  For more information on the restaurant, call (248) 642-5999 or visit www.townsendhotel.com/rugby-grille.html.

The second annual Run for the Ribbon prostate cancer event happens on Sunday, June 20 at the Detroit Zoo. For more information, visit www.miurunfortheribbon.org.

Preserved Lemons
Cut lemons into quarters. Submerge completely in kosher salt. Hold covered in a dark place for 1 month at room temperature.

Preserved Lemon Vinaigrette
1/2 C finely chopped and rinsed preserved lemon rinds
1/2 T minced garlic sweated
1/2 T minced shallot sweated
1/2 C extra virgin olive oil
1/4 C champagne vinegar
2 t honey
Combine all ingredients

Gremolata
1/2 C finely chopped parsley
Zest of 2 oranges
Zest of 2 lemons
Zest of 1 lime
1/2 C extra virgin olive oil
Salt and Pepper to taste
Combine all ingredients

English Pea Mash
1 Cup English Peas
2 oz Cream
1 oz Butter
Salt and Pepper to taste

Method:
Blanch and shock the English peas. Heat the cream and butter together and then add the peas, using a potato masher process the peas to a rough consistency. Season with salt and pepper.

Frisee Salad:
1 head of frisee
8 haricot vert (blanched and shocked)
1/2 a Fresno chili cut into rings
Fresh herbs or flowers
1/2 oz of preserved lemon vinaigrette

Method:
Toss all ingredients together and place on top of salmon

Execution
Season a 7 oz piece of salmon with salt and pepper. Heat a medium sauté pan over high heat, add about 1/2 ounce of oil then sear the salmon until golden brown. Flip salmon and dust with citrus dust.  Spread a small spoonful of Gremolata on the salmon. Place Pea mash on plate, then salmon on the mash. Garnish with a salad of frisse, micro green, chopped parsley, and shaved Fresno chilies. Dress salad with preserved lemon vinaigrette.