Seasons 52 Culinary Director Clifford Pleau has strong ties to California and its pioneering farm-to-table movement as exemplified by Wolfgang Puck and Alice Waters.
Early in his career, he worked with Bradley Ogden as executive chef at Lark Creek Inn in Northern California – the ultimate California farm driven concept that has become the core of his work and his philosophies about sustainability, seasonality, supporting local purveyors and bringing wellness-based menus to restaurants.
WILD ALASKAN COPPER RIVER SALMON
NOTES:
- Select premium wild Alaskan Copper River salmon filets
- Cedar planks – available at gourmet grocery stores
- Soak cedar planks overnight in water
Ingredients for Marinade:
4 fresh salmon filets (6 to 8 ounces per piece, boneless, skinless)
2 tablespoons Dijon mustard
1 teaspoon malt vinegar
1 teaspoon soy sauce
1 lemon, zest and juice
1 tablespoon extra virgin olive oil (plus some for planks)
Combine ingredients above
and lemon zest in a small glass dish
Coat salmon filets with
marinade and allow to marinate for one hour
Sea salt and fresh ground black pepper to taste
- Pre-heat oven to 475°F.
- Remove cedar planks from soaking water.
Rub cedar planks with extra virgin olive oil. Place salmon filets on cedar planks and
season with sea salt and fresh ground pepper.
Roast salmon 8-10 minutes (depending on size of filets). Serve with lemon and your favorite side
dishes.
Serves: 4
LOS ANGELES LOCATIONS:
Century City opened November 26, 2012 at Westfield Century City; Phone is (310) 277-5252
Santa Monica opens March 28, 2013 at 1501 Ocean Ave at the Palisades Promenade; Phone is (310) 451-1152 (Santa Monica will be the fourth Seasons 52 location to open in Southern California)
Information provided by Marguarite
Clark Public Relations
