Chef-owner Richard Chamberlain
Chamberlain’s Fish Market Grill
Spring signals the arrival of both Copper River salmon and local asparagus. Chef Chamberlain combines the two in this seasonal special, but other species of wild salmon can be used as well. To highlight the fresh flavors of the salmon and vegetables, both boast a simple preparation and presentation.
7 oz. wild salmon fillet
Sea salt, to taste
Fresh ground pepper, to taste
1 tsp. extra virgin olive oil
1 tbsp. aged balsamic vinegar
5 asparagus spears (blanched in salted water)
1 tsp. sugar
1. Season salmon with salt and pepper. In a saute pan set over medium-high heat, heat oil. Lay salmon in pan; sear until brown. Turn and cook for 30 seconds longer and remove.
2. Place salmon on oak plank with asparagus; set in 375 F oven for 4 minutes. Remove and drizzle with balsamic. Sprinkle lemon with sugar and brulee top with a torch. Use lemon to garnish dish.
Photo courtesy of Alaska Seafood Marketing Institute