Blackened Salmon-Skin Chopped Salad

Alaskan Copper River King Salmon was selling at our nearby market for $40/lb. The local Whole Foods fishmonger told me that their store was not carrying Copper River this year because it was too expensive. Luckily we discovered another fabulous source for King Salmon (aka Chinook): Youngs Bay, Oregon. Copper River King Salmon is still a treat, the world’s finest salmon, the ultimate fish luxury due to its very high oil content stored for the long journey in pristine icy waters. But the less expensive Youngs Bay does come in a very close second…

This past Saturday I shared a recipe for a steamed filet of Salmon with Meyer Lemon Cream. Before steaming a filet, the skin must be removed. Here, the skin removed from that filet is made into a spicy crunchy chopped salad. Youngs Bay Chinook may be less expensive, but it’s not cheap, so we don’t want to waste any bit of it!

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Steamed Salmon & Spinach Salad, Meyer Lemon Cream

Fresh Youngs Bay Spring Chinook Salmon
Baby Spinach, Meyer Lemon Wheels,
Toasted Pine Nuts, Cherry Tomatoes, Kalamata Olives
Meyer Lemon Cream, Parsley Garnish

“The quality of the Youngs Bay Spring Chinook is comparable, if not superior to the fabled Copper River king salmon,” says Michael Morrissey, Ph.D., director and professor, Oregon State University Seafood Laboratory.

Youngs Bay is a body of water just west of Astoria, Oregon near the mouth of the mighty Columbia River. I am so excited to have discovered this fabulous salmon with its high (good) fat content, rich flavor and firm texture – and it’s less expensive than Copper River salmon!

We are smitten with our Meyer Lemons (salad with endive and violas here) and addicted to Meyer Lemon Cream… For this salmon salad the lemons are sliced thin – the entire fruit is edible, including the thin, soft, smooth rind. The dressing is made with shallot, lemon juice and cream (or heart-healthy cream substitute).

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Foodbuzz 24×24: Lusty Month of May Springtime Jazz Feast

SUNKEN CITY SUPPER CLUB

FRESH, LOCAL & (not so) SECRET (anymore)

presents

The Lusty Month of May: Springtime Jazz Feast

Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our signature amuse bouche and unique sherry courses.

The Sunken City Supper Club is a fresh, local and (not so) secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients.

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Oloroso Sherry/ Mini Bundt Cake/ Marcona Almonds

One signature of our Sunken City Supper Club is a Sherry Course. We’re in love with Sherry! We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we sipped Oloroso sherry. Bingo!  Sweet, salty, crunchy, nutty, creamy, toasty…

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Heart-Healthy Mango Tapioca Verrine

James Beard called tapioca pudding, “a most refreshing dessert…delicious to the taste.” This twist on the classic old-fashioned tapioca pudding recipe is heart-healthy and simply delightful!

Fat-free, cholesterol-free, and gluten-free yet creamy and satisfying this pudding pairs wonderfully with juicy fragrant colorful mango.

The cassava or tapioca plant is grown in the tropics and produces a fleshy edible root stock very rich in starch containing significant amounts of calcium, phosphorus and vitamin C. Starch is extracted from the cassava and formed into “pearls.”

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