Copper River King Salmon Prepared by Chef Jeremy McLachlan of El Gaucho Bellevue

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Trout is often lower in calories and tilapia is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cheaper alternative.

Julienne the asparagus using a vine riner or slice thinly with a knife.

Marinate the asparagus in olive oil, lemon juice, and salt for about 20 minutes in the fridge.

Prepare the salad by adding sliced breakfast radishes, watermelon radish, chunky chopped Italian parsley, shaved shallot, fresh dill, and more lemon juice.

Optionally use avocado oil instead of olive oil, but be cautious of bitterness.

Sear the Copper River salmon by sprinkling it with kosher salt and adding olive oil to a preheated non-stick pan.

Cook the salmon on one side for about 3 to 4 minutes until it has a nice crust and is mostly cooked through, keeping a pink center.

Flip the salmon over and turn off the heat, allowing it to finish cooking in the pan for a few seconds.

Let the salmon rest in the pan for a moment before plating.

Plate the dish by placing the marinated asparagus salad on the plate, followed by the salmon on top.

Finish with a squeeze of lemon juice over the fish and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens