Grilled Salmon Sandwich With Wasabi Mayo And Cilantro!

Easy, wonderful and a nice change...

Grill or saute a 1/3 pound piece of salmon or steelhead.  Toast some sourdough bread,  mix 1 tsp wasabi paste with 1 Tsp mayo.  Spread the mixture on the bread.  Place the salmon and a handful of cilantro on the bread, and you're done...

Tip:  The wasabi is what makes this sandwich, so when add it to the mayo taste as you go.  You want to be able to taste the wasabi but it shouldn't blow your head off!

Bon Appetit!  Chef Hobbes

Brutas-Caesar Salad With Grilled Steelhead

A quick and easy mid-week meal!

A Brutas salad is a Caesar salad with chili flakes, which makes all the difference...

Recipe for two:
2/3 pound of steelhead, skin removed and cut into two pieces
2 heads of romaine lettuce, trimmed and chopped
1 egg yolk
1 big pinch chili flakes
3 cloves garlic, very finely chopped
Juice of one lemon
3 anchovy fillets, finely chopped and smeared
Salt and pepper
Tiny splash of red wine vinegar
Olive oil
Parmesan cheese

This is all about timing, but don't freak, out it's easy!

First get all the prep done, then turn on the grill and get it nice and hot.  Season the fish with salt and pepper and drizzle a little olive oil on.  Place the fish on the grill, skin side up.

While that's happening, in a stainless steel bowl, add all the ingredients except the olive oil and lettuce and whisk, with the back of a spoon smear the anchovy into a paste.  Turn the steelhead if it's ready using a steel spatula.  When it's done to your liking move it to a warm plate to rest.

Here's the way to make the best dressing!  If you have someone to help you great, otherwise make a nest for the bowl using dish towels so the bowl won't move around.  Whisk up what you have in the bowl then very, very slowly drizzle in the olive oil while whisking -- it's a good work out for the forearm!  If you can't keep up, stop pouring in the olive oil, then start again, very, very slowly, if you go too fast the dressing will break and you will have to start over.  Continue doing this, tasting as you go, adding more seasoning if necessary, until the dressing has a nice shine, you will know when it's ready.

Now toss in the lettuce, and toss using your hands not spoons.  Plate the salad and finely grate on the cheese, then place the fish on top.

Bon Appetit!  Chef Hobbes

Pan Sauteed Steelhead, Roasted Cauliflower, Rice And White Wine Sauce

This meal only takes 45 minutes, and has restaurant quality elegance and flavors!

Recipe for two:
2 - 1/2 lb pieces fresh steelhead or salmon skin removed
1 c jasmine rice
1 small cauliflower
4 T olive oil
1 T butter
1 c white wine
1/2 vegetable or chicken stock
salt and pepper
1 t sage or capers
Juice of a half a lemon

First set the oven to 400*  Now slice up a small head of cauliflower into 1" thick steaks.  Coat with olive oil, salt and pepper.  Place on a sheet pan or roasting pan and pop them in the oven for about 45 minutes, turning once.

After the cauliflower has been cooking for about 25 minutes get the rice going.

In a saute pan, place a little olive oil and get the pan hot over medium high heat.  Season the steelhead with salt and pepper.  Place in the pan skin side up, shaking the pan back and fourth to avoid sticking.  When you have some color on one side (about 5 minutes) turn it over and finish.

When done remove the fish from the pan place onto warm plates with the rice and cauliflower  Scrape and wipe out any oil or bits from the pan.  Return the pan to the heat and add the lemon juice and wine and reduce by two thirds, then add the stock and do the same.  When done, turn off the heat and add the butter shaking the pan back and fourth until the sauce has a nice shine to it.  If you want you could of added some capers or herbs such as sage at the same time you added the butter.  Now sauce your meal.

Bon Appetit!  Chef Hobbes

Grilled Steelhead on a Bed of Chard and a Parsnip Puree...

Killer little dish, that's quick to get on the table!

Recipe for four:
1 and 1/2 pounds of steelhead fillets, skin on
1 parsnip rough chopped
1 red onion rough chopped
2 stalks celery rough chopped
2 carrots rough chopped
1 t garlic finely chopped
1 big double hand full of chard chopped
1 c heavy cream
2 T butter
2 T olive oil

First, cut your steelhead into four pieces, rub with a little olive oil and season with salt and pepper.

Now start your grill and get it nice and hot.  While that's happening, get a medium sized saucepan and over medium high heat add 1 T butter and 1 T olive oil.  When the butter has melted and is foaming add  all the vegetables, shaking the pan a bit.  Lower the heat to low and cover with a lid, cook until soft, then add the cream.

Start cooking the steelhead, presentation side down, or skin side up, turn when some nice color has been achieved, then finish in the oven if necessary.

In a separate pan, add the remaining butter and oil, and melt the chard.  While that's happening, puree the vegetable mixture and return it to the pan to keep warm!

On warm plates, add a ladle of the puree, then a scoop of chard, and then put the steelhead on top!

Bon Appetit!  Chef Hobbes