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.
We’ve been enjoying Dynamite at sushi restaurants for decades, but had never thought to prepare it at home. Recently we enjoyed another fabulous meal at Roy Choi’s Best Friend on the Vegas Strip. Every single dish was intriguing, with bold delicious flavors. His Uni Dynamite Rice was no exception.
Now, the other day I made another fantastic platter of sockeye salmon crudo from my Sitka Salmon Shares, and had some leftover pieces of salmon after I had arranged the fish on the plate. Since receiving my shipment of sashimi-grade Alaskan salmon, I’ve been looking for more raw fish recipes. I pulled out Chef Sam Choy’s cookbook, Poke, and came across his recipe for Salmon Dynamite.
As a super-tasty use for my leftover salmon pieces and a way to reimagine Best Friend’s dish… the inspiration for my Salmon and Scallop Dynamite recipe comes from Chef Roy Choi and Chef Sam Choy. A Choi-Choy Dynamite you might say.
Sam Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Read my interview with him about poke and sustainability here.
Chef Roy Choi’s amazing Uni Dynamite Rice is pictured above with salmon roe, sriracha, yuzu, and sesame. All the dishes we have tried are unique and mind-blowing. On a previous visit to Best Friend we had an extraordinary vegetarian Eggplant Schnitzel, read about it here.
The Chef says of his restaurant at Park MGM, “It’s Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS.”
The bright red-orange color of sockeye salmon flesh comes from eating plankton and krill while they are in the ocean. Fans of wild Alaska salmon appreciate the sockeye variety for its deep rich flavor, delightful fatty texture, and gorgeous striking color.
I recently joined Sitka Salmon Shares, a community supported fishery, where we share in the catch of Alaskan small-boat fishermen using low-impact gear that respects the ocean and its sea life. This month we received a box of Sockeye Salmon with fish from both Prince William Sound and Bristol Bay.
The dense, firm flesh makes sockeye a great fish for serving raw. And because it’s blast-frozen, Sitka Salmon is all sashimi-grade. They say, “The on-boat standards our fishermen follow, short boat trips, and individual handling of our fish ensures the quality demanded by any raw preparation. But it’s the blast-freezing process that kills parasites that could be in the fish, which would otherwise be killed by heat in cooking.”