Peach Barbecue Glazed Salmon on Red Chili Caesar Salad from the Lexus Culinary Masters!Ole & Shaina Olmanson
I am just drooling at the thought of fresh, wild salmon perfectly spiced and glazed in sweetness served up with an equally spicy Caesar salad, especially if it was served up on a beach overlooking the ocean, but I’d take my backyard as a suitable substitute.
The Lexus Culinary Masters came and conquered Pebble Beach last week. Daniel Boulud, Michael Chiarello, Dean Fearing, Christopher Kostow (recent James Beard nominee), Masaharu Morimoto and Michael Symon cooked up an elegant feast and took the time to sign those aprons for four lucky readers. The winners are: Danielle, Hannah, Lisa B and Gretchen.
Peach Barbecue Glazed Wild Bay of Fundy Salmon by Dean Fearing of Fearing’s Restaurant
4 – 6oz Salmon Fillets, skin and all bones removed
1 head radicchio lettuce, cut in half
2 tablespoons Olive Oil
Fine Sea Salt, to taste
Ground Fresh Black Pepper, to taste
Peach Barbecue Glaze, recipe to follow
2 large heads of romaine, outer leaves removed
6 ounces Smoked Chili Caesar Dressing, recipe to follow
½ cup San Pedro, Cotija or Mexican Farmer’s cheese, crumbled
½ cup Tomatoes, diced
½ cup Fresh Hearts of Palm, julienne
½ cup Pomegranate Seeds, upon availability
Fire up the grill.
Brush the salmon fillets and radicchio lettuce with olive oil and season with salt and pepper. Place the salmon, flesh side down and the cut side of the radicchio on the grill. After 2 minutes, turn the salmon and radicchio about 90 degrees, keeping the flesh side down, to create a checkered mark. After another 2 minutes, and depending on preference, turn the salmon over on the skinned side. Repeat the process for the salmon. Remove the radicchio from the grill and julienne with a sharp knife, refrigerate. Before removing the salmon from the grill, brush generously with the peach barbecue glaze.
Wash and dry the Romaine lettuce, cut into 1″ dice. Refrigerate.
Place chilled Romaine leaves in a large bowl, add dressing in small amounts and toss lightly, season with salt and pepper to taste. Add half of cheese and the radicchio and toss again. The leaves should be coated lightly with dressing.
Divide salad equally onto 4 salad plates and sprinkle remaining cheese, tomatoes, hearts of palm and pomegranate on top of salads. Place the salmon next to the salad and serve immediately.
Parker County Peach Barbecue Glaze w/Favorite Texas Peaches sold solely in Texas
5 ripe peaches, peeled, pitted and cut into small cubes
1 cup onion, finely chopped, cold smoked for one hour
2 teaspoon minced garlic
1 cup fresh orange juice
½ cup brown sugar
2 tablespoons malt vinegar
1 teaspoon Worcestershire
1 teaspoon Tabasco sauce
1 tablespoon minced jalapeno
1 tablespoon fresh lime juice
Salt to taste
Combine the first eight ingredients in a heavy saucepan over medium high heat and bring to a boil. Turn down heat to a simmer and cook mixture for 20 minutes. Add peach mixture to a food processor and blend until mixture is smooth. Add jalapeno, lime juice and salt and pulse the food processor a few rounds until mixture is well combine. Check seasoning.
Smoky Red Chili Dressing
1 cup Mayonnaise
5 cloves hot smoked Garlic
2 each hot smoked Shallots, minced
1 each hot smoked Red Bell Pepper, seeds removed
2 each Anchovy Filets
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire sauce
2 teaspoons Sherry vinegar
1 teaspoon Smoked Paprika
½ teaspoons Sriracha sauce
3/4 cup Grapeseed Oil
3/4 cup Olive Oil
2 Red Jalapenos, roasted and minced
1 tablespoon Cilantro, chopped
2 tablespoons Lime Juice
Salt to taste
In blender, combine mayonnaise, garlic, shallot, red bell pepper, anchovies until pureed smooth. Add Dijon mustard, Worcestershire, sherry vinegar, smoked paprika, and Sriracha. Blend until mixture is smooth. In a small stream, slowly add oil until dressing is emulsified and creamy. Remove mixture from the blender into bowl and fold in chopped jalapenos, cilantro, lime juice and salt to taste.
COLD SMOKE METHOD
In a smoker or a grill with a lid, light 6-8 small pieces of wood charcoal or charcoal briquettes (a chimney-type starter that uses newspaper to ignite the coals is very handy for this). Mound the hot coals in the bottom of the cooker and let them burn down to gray ash. Lay soaked or green wood chips or pieces (such as hickory, pecan, apple or cherry) over the ash. This process lowers the heat of the coals to “cold smoke.” Usually, the bottom damper should be closed. The top vent, in the lid, should be open just a crack to draw the smoke. Place the item to be smoked on an aluminum pie pan and place on the grate above the coals, to the side, not directly over the coals. Smoke for about 20 minutes. If wood chips burn down, add fresh chips to keep smoke constant.
Gas grills can also be used for this process. Preheat one side of the grill for about 10 minutes or until thermostat registers “low.” Turn off heat. Place soaked or green wood chips or pieces on the preheated grill rocks. Place the item to be smoked on an aluminum pie pan and place on the grate above the coals, to the side, not directly over the coals. Smoke for about 20 minutes. If wood chips burn down, add fresh chips to keep smoke constant.