Macadamia Nut Pesto Salmon
Ingredients
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3-6 oz portion of Sockeye Salmon, scaled, skin-on, skin scored
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1/2 cup pearl barley, cooked
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1 Tbsp Macadamia Nut Pesto
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2 pieces Asparagus, cut, blanched
Macadamia Nut Pesto
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2.5 oz macadamia nut
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1 cup Parmesan
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2 clove garlic
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3/4 cup Olive oil
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2 oz sweet basil
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1 oz spinach
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1 oz arugula
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Salt
Smoked Oyster & Chive Cream
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12 oz jar Pacific oysters, shucked
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1 1/2 cup white wine
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1/2 cup brandy
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4 shallots, chopped
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Sprig thyme (optional)
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2 pc Bay leaf
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1 quart heavy cream
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3 bunches flat chives
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1 tin can of smoked oysters, drained
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Fresh dill (optional)
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Tarragon (optional)
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White pepper
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Salt
Instructions
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Put raw oysters, shallots, brandy, white wine, thyme, and bay leaf in a large sauce pot and reduce on medium heat.
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Reduce until 3/4 liquid is gone.
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Add cream and simmer until 1/4 liquid is gone.
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Remove a sprig of thyme and bay leaves.
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Add to the blender. Chop the chives and herbs, and add them to the blender.
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Season with white pepper and salt, cover, and blend on high until smooth and green color has been extracted.
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Use a fine chinois strainer to strain liquid into a sturdy container.
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Use a ladle to help push liquid through.
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Taste and season until desired flavor.
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Use foil or plastic wrap to cover the container. Use a smoking gun to infuse smoke flavor into the sauce. Let smoke sit in container, covered, until smoke slowly dissipates.
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Swirl and stir sauce to ensure infusion.
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Repeat the process at least twice to ensure proper infusion or desired smokiness.
*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.
Sheet Pan Salmon