Line Caught Alaska King Salmon

With potato crust and roasted pepper coulis

By Chef Jack Amon, Marx Bros. Cafe

Salmon Fillets:

4 6-8 oz king salmon fillets
2 cups roasted red pepper coulis (recipe below)
2 tsp Creole seasoning
2 large raw potatoes
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
4 tbs snipped fresh chives

Roasted Red Pepper Coulis:

2 oz butter
1/4 cup all purpose flour
1/4 cup dry white wine
3 cups chicken stock, hot
2 large red peppers, roasted, peeled, seeded and chopped
1 cup heavy cream
1/2 tsp cayenne
salt and white pepper

Preparation

Prepare the Roasted Pepper Coulis and keep warm.

Roasted Red Pepper Coulis: Melt the butter over medium heat and whisk in the flour. Cook for 5-7 minutes stirring constantly, do not allow to brown. Whisk in the hot chicken stock and bring to a boil, reduce heat, add the wine, red peppers and allow to simmer for 20-30 minutes.

Transfer food to a processor and puree until smooth. Return to pan over low heat and whisk in cream. Add the cayenne, salt and pepper.

Fillet Preparation: Spread the fillets on a clean surface and sprinkle the top of each with 1/2 teaspoon of Creole seasoning. Spread 1 teas. of the mustard on each fillet with 1/2 cup of the grated potatoes on the large holes of a grater packing them down well. Sprinkle the potatoes on each filet with salt and pepper.

Heat oven to 375F degrees.

Heat the oil in 2 nonstick skillets over high heat. When the oil is hot, gently slide 2 fillets into each skillet, crust side down. Fry for 3-4 minutes or until crust starts to brown. Transfer to preheated oven and cook for 5-7 minutes or until fish is done.

To Serve: Pour 1/2 cup of the Roasted Pepper Coulis onto heated plates. Place one fillet on each, crust side up and sprinkle with fresh chives.

Makes four servings.

About the Chef

Chef Jack Amon owns Marx Bros. Cafe, an innovative restaurant with an award-winning wine list. Web site

What was your first cooking related job?: I began my career in the main kitchen of the Hotel Captain Cook. Then I spent one year as a cook/ baker on an oil platform in Cook Inlet.
Where did you train?: I trained by opening Marx Bros. at 26 years old with almost no experience.
What are your favorite Alaska products?: Yukon king salmon, birch syrup and wild salmonberries.

[ Back to 'Great Alaska Recipes' ]