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Grill to Save Bristol Bay

Savor Bristol Bay cedar grilling planks are now available for purchase from Fire & Flavor Grilling Co. All proceeds from cedar plank sales directly benefit the Save Bristol Bay campaign. Buy your cedar plank today.

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Tomato-Crusted Bristol Bay Sockeye Salmon

Steelhead Diner’s Tomato-Crusted Bristol Bay Sockeye Salmon

Courtesy of Chef Kevin Davis, Steelhead Diner
Seattle, Washington

Serves 2
 
Ingredients:

1 pound fillet of Bristol Bay Sockeye Salmon, skin and pin bones removed
4 small domestic mushrooms, sliced
2 ripe Roma tomatoes, julienned
1/4 small red onion, finely julienned
2 Tablespoons white wine
1 large lemon (zest ½ for mixture and juice)
½ bunch basil, julienned
6 Kalamata olives, stoned and sliced
2 cloves garlic, finely chopped
1 Tablespoon capers
2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter, cut into small cubes
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper


Method:

Preheat oven to 500 degrees.

Place Bristol Bay Sockeye fillet in a shallow baking pan. Season with ½ teaspoon Salt and 1/8 teaspoon freshly ground black pepper.

In a small mixing bowl, add the remaining ingredients, including the remaining salt and pepper. Mix well. Spread mixture evenly on top of fillet.

Place in oven and bake for 15 minutes, or until desired doneness depending on the size of fillet.

Remove from oven and divide into two portions. Plate and top with remaining pan juice and serve. Enjoy!