Pan-Roasted King Salmon Recipe: A Refined Wine Pairing | Hess Persson Estates

Ingredients

• 10–12 each Roma tomatoes
• 8 oz Chopped Pomi tomatoes (or high end canned chopped tomatoes)
• ¼ cup Horseradish, grated
• ½ each Sweet onion, sliced ½-inch thick
• 1 oz Olive oil
• ½ each Sweet onion, diced
• 6 each Garlic cloves, sliced
• Water to cover, approximately 2 cups
• Salt and Ground black pepper
• 1 each Fennel bulb, core removed, shaved
• 1 Tbsp. Fennel fronds, chopped
• 1 Tbsp. White balsamic vinegar
• 1 Tbsp. Extra virgin olive oil
• ½ lb. Portabello mushrooms, gills removed, sliced ¼-inch thick
• ½ lb. Haricot verte
• ½ lb. Yellow wax beans
• 1 qt. Buttermilk
• 2 cups Panko
• 2 cups Flour
• Oil to deep-fry in
• 1 ½ lbs. Wild King Salmon, skinned, bones removed
• 2 Tbsp. Extra virgin olive oil