Pan-Roasted King Salmon Recipe: A Refined Wine Pairing
Pan Roasted King Salmon, Tomato Horseradish - recipe by Hess Persson Estates
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Cooking tools:
- Deep fryer
- Oven
- Baking sheet
- Saucepan
- Food mill
- Stove
- Saute pan
- Mixing bowl
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Slotted spoon
- Tongs
- Spoon
- Plate
- Wooden spoon
- Colander
- Kitchen scale
- Spatula
- Instant-read thermometer
- Serving platter
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
- 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
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