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Grilled Copper River Salmon

Used with permission from Corporate Chef Sean Riley Coast Restaurant located in Vancouver, B.C.

Grilled Copper River Salmon with lobster potato puree, braised spinach, maple carrots, charred pineapple relish

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

6 oz Copper River Salmon Fillet 2 oz fresh Lobster Meat 2 Russet Potato 1 tsp Unsalted Butter 25 ml Homogenized Milk 1 cup Fresh Spinach 1 tblsp Olive Oil 1 tblsp Chicken Broth 2 Baby Carrots 1 tsp Maple Syrup 1/4 Pineapple 1 sprig Cilantro ( rough chop ) 2 Shallots ( sliced thin ) 1 tsp Honey

• grill the salmon fillet on either side for 1 1/2 minutes
• bake the russet potato on a bed of course salt till tender all the way through
• remove from the oven then cut in half
• remove the inside of the potato and place in a mixing bowl
• on low speed add in the butter and milk and mix till incorporated, season to taste
• blanch spinach till wilted in lightly salted water then into and ice bath
• remove from the water and squeeze out the remaining liquid
• in a pan add spinach, olive oil and chicken broth
• cook over low heat stirring consistently
• season to taste
• blanch carrots in lightly salted water for 2 1/2 minutes
• remove from the water and place in ice bath
• place on the grill and give delicate charr marks
• remove from the heat and toss gently in a pan with maple syrup
• remove the core of the pineapple and slice into 1/2 inch slices
• grilled the pineapple till it start to caramelize
• dice the pineapple and toss in a bowl with the remaining ingredients
• season to taste

Interested in learning how to Filet a Salmon then please see our new How to Filet a Salmon Video.

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