Kincaid's Oven Roasted Salmon with
- 1 (7- to 7 1/2-ounce) salmon, skin-on-sides, steak, cut
1 to 1 1/2 inch thick
- 1/4 cup corning brine (recipe included)
- 1/4 ounce peppercorn
crust (recipe included)
- 2 teaspoons honey
- 1/2 ounce pickled red onions (recipe
- 1 ounce beurre blanc (recipe included)
- 1/4 teaspoon fresh dill,
coarsely chopped into 1/4-1/2 inch pieces
- 1 lemon slice
Pickled Red Onions
- 4 ounces red onions, peeled and cross
sliced into 1/8 inch rings
- 4 ounces sweet and sour base
- 4 ounces water
Sweet & Sour Base
- 3/4 cup granulated sugar
- 1 cup white
- 1 tablespoon kosher salt
- 1/2 ounce whole green peppercorns, crushed
- 1/2 ounce whole pink peppercorns, crushed
- 1/4 ounce whole black peppercorns,
- 1/2 cup corning brine (recipe included)
- 1 1/2 cups water
- 3 tablespoons kosher salt
- 1 cup light brown sugar, lightly packed
- 1 tablespoon fresh ginger, peeled and
- 3 whole bay leaves, medium
- 1 tablespoon liquid smoke
- 1 teaspoon
whole allspice, crushed
- Mix together the sweet and sour base and water. Pour over the onions and marinate
refrigerated for 1 hour. Mix occasionally to ensure uniform marinating.
- Remove red
onions from the marinade and store refrigerated.
- Reserve and store marinade refrigerated
for re-use (marinade can be used twice).
- Sweet & Sour Base: Bring ingredients to a boil in a sauce pot over a medium-high
- Cool, transfer, label and store refrigerated in a stainless container until
- Peppercorn Crust: Crush and crack the whole peppercorns with the bottom of a
sauce pot until peppercorns are half to a quarter cracked.
- Place the peppercorns
into a Robo Coupe and process until powdered with some small chunks of pepper visible.
- Meanwhile, place the corning brine and cracked peppercorns into a sauce pot.
Bring to a simmer and remove from heat.
- Let steep for 15 minutes.
- Place peppercorns
into a wire mesh strainer to strain off excess marinade.
- Transfer mixture into a Robo Coupe and process until the peppercorn mixture has
a medium-line texture.
- Transfer, label and store refrigerated until needed.
- Corning Brine: Combine and bring the ingredients to a simmer in a sauce pot.
- Remove and let cool to room temperature.
- Store refrigerated until needed.
- Salmon Corning & Crusting: Place the salmon steaks into the brine and let
marinade for 8-10 hours or overnight.
- Remove steaks from marinade and transfer onto wire racks with a drip-catch pan.
- Refrigerate salmon steaks, uncovered, overnight to dry out the exterior surfaces.
- Liberally brush the tops of the salmon steaks only with honey.
- Spread the
peppercorn crust evenly over the tops only.
- Place salmon steak onto a seasoned baking pan.
- Bake in a 350 degree F convection
oven for 5 to 6 minutes or until an internal temperature of 120-125 degrees F is
achieved. Do not overcook.
- Remove and transfer salmon steak onto a heated entree plate.
- Drizzle the beurre
blanc sauce over the salmon steak.
- Mound the pickled onions on top-center of the
steak, letting the excess fall down the sides of the steak.
- Sprinkle top with chopped
- Serve with a lemon slice.
Corned and pepper crusted salmon steaks will hold for 2-3 days.
Posted by LladyRusty at Recipe Goldmine 6/12/01 2:19:31 pm.
Source: Chef Dennis Colbert - Kincaid's, Norfolk, Va - 13News Lunchbreak
Tuesday, June 12, 2001