Roasted Sockeye Salmon with Pepita Pesto
Charred Radicchio with Balsamic Vinegar
Roasted Delicata Squash with Honey and Lemon
Sitka Salmon Shares, an Alaskan direct-to-consumer seafood company, paired with Chef Paul Kahan, the two-time James Beard Award winner behind popular Chicagoland restaurants avec, The Publican, and Big Star for a Virtual Cooking Class featuring their wild Alaska sockeye salmon.
Guests received a meal kit for two shipped to their door plus a code to cook virtually alongside Paul, and Culinary Director Perry Hendrix. The cost was $149 plus shipping. There was a generous amount of product in the shipment, enough to feed four, making this a delightful gourmet experience a very reasonable cost per person. And it was especially neat to spend time with one of Chicago’s great gregarious chefs in his own kitchen.
Cooking Class Recipes
Continue reading “Virtual Cooking Class with Chicago Chef Paul Kahan”
Hi Lori Lynn
I hope this does it.
- Hash Brown Potatoes
- Flat Leaf Italian Parsley
- Salt and Pepper
Cut Salmon on a bit of an angle into 3.5 ounce portions. Dust in Flour. Dip in Egg. Roll in Hash Browns to which you have added Salt and Pepper and coarsely chopped Italian Parsley. Put aside.
Lemon Dill Sauce:
- 3 cups White Wine
- Juice of two Lemons and their Zest
- 1/2 cup of chopped Shallots
- One bunch of chopped Fresh Dill
- 1 cup unsalted Butter
Heat first four ingredients in a sauce pan. Reduce by 1/3. When reduced, strain and slowly add 1 cup of all melted butter. This is your sauce. Keep warm.
The Salmon is pan sauteed in Olive Oil on one side, flipped and then put into a 450 degree oven for 7-10 minutes depending on how you like it cooked.
The Salmon is served pan Roasted Side up…on top of Zucchini, Yellow Squash and Carrots that have been sautéed in olive oil and Mirin (can be found in all Asian markets).
For plating…Vegetables on the bottom, Salmon on top, coat with Lemon Dill Sauce and a dash of fresh Lemon Juice. Garnish with Flat Leaf Parsley.