Join Chef Scott Willard in the dining room of the Hotel Edison in Sunbury for a sensational Sockeye Salmon recipe.
Sockeye Salmon (Alaskan Wild Caught)
Salmon 8 o.z. skin on seasoned with salt & pepper & a little Cajun seasoning. Pan sear skin side down until golden brown & crispy. Flip over and sear the other side. Finish in a hot oven. 375°.
Oven Roasted Potatoes – serves 8.
3# white potatoes (1 inch cubes). In salted water cook potato cubes until fork tender. Remove from heat & drain.
1 stick butter – melted
1 t. thyme (dried)
salt & pepper
Toss par cooked potatoes in butter & seasonings. Roast in a hot oven (375°) for about 15 minutes or until golden brown & cooked through.
Grilled Fresh Asparagus – serves 8
3# fresh asparagus
2 T virgin olive oil
1 T balsamic reduction
salt & pepper
Quick blanch the asparagus in simmering water for about 1 minute. Remove from water. Season with olive oil, salt & pepper & a drizzle of a balsamic reduction.
Roast on grill to finish off.
A balsamic reduction is balsamic vinegar cooked down by three quarters until thick sweet.
When plating, top off salmon filet with a medallions of savory compound butter.
Savory Compound Butter
1# salted butter – room temp.
1 T olive oil
½ medium onion – fine dice
2 T minced garlic
2 T chopped roasted red peppers
1 T mixed dried herbs (thyme, oregano, parsley, etc.)
2 T capers
Sauté diced onions in olive oil until tender. Add garlic and sauté until golden brown. Remove from heat. Allow to cool. Combine softened butter, onions & garlic, red pepper, mixed herbs & capers. Blend quickly and form a log. Wrap in a plastic & refrigerate.
Slice in a medallions to enhance fish, steaks even burgers.
The Hotel Edison
401 Market Street
Sunbury, PA 17801