Sund’s Alumni: Recipes
Fresh Salmon with Herb & Caper Butter
- 4, 6oz. Fresh Salmon Filets
Baste filets with olive oil, salt and pinch of white pepper
Grill, pan sear or broil.
For Butter:
- 1 lbs. Unsalted butter (softened or brought to room temp, but not melted)
- Kosher salt to taste
- 1 to 2 tbsp. Capers
- 1 tbsp. Fresh minced dill
- Couple dashes tobasco sauce
Combine all ingredients together in a food processor or in a mixing bowl. Roll into a tube that is about 1½ in. in round. Wrap in foil and chill in refrigerator for future use.
Slice into pads and serve over hot salmon just before serving.
Herb Rubbed Salmon with Red Wine Honey Reduction
Salmon
- 4 (6-8oz.) pieces fresh salmon fillet
- ½ cup chopped fresh herbs (rosemary, parsley, thyme, tarragon, sage, dill... whatever herbs you have will work.)
- ¼ cup olive oil
- 1 tbsp. salt
- 1 tbsp. pepper
In a small bowl, mix the herbs with the oil, salt and pepper. Brush the herb rub over the salmon pieces, pressing gently. Wrap and refrigerate for at least 45 minutes.
Red Wine Honey Reduction
- 2 cups good red wine
- 1 cup liquid honey
- 1 small sprig rosemary
- 1 small sprig thyme
- 1 bay leaf
- 1 6”x6” piece cheese cloth
Wrap the herbs in the cheese cloth and tie it up in a little bundle.
Combine all ingredients in a small heavy bottomed sauce pan and bring to a boil. Reduce heat to a low simmer, and simmer for 30 minutes. Remove the herb bundle, and continue to simmer for approx. 1 hr more. You need to keep and eye on the reduction and check now and then. It’s done when it has reduced by at least half, and is thick enough to coat the back of a spoon.
Oven Method
Pre-heat your oven to 450 F.
Heat up 1-2 tbsp. vegetable oil on high heat in a frying pan. Sear the salmon pieces, herb side down for 1 minute each. Transfer to a parchment lined baking sheet. Bake in the oven for 8-12 minutes (depending on thickness of the pieces), until the salmon is just cooked through. Serve topped with a generous drizzle of the red wine reduction.
Maple Ginger Salmon
Ingredients
- 1 filet of salmon (skinned and bones removed)
- 2 cups soy sauce
- 2 cups maple syrup
- 1 cup minced fresh ginger
Method: (allow 6-8 hours for marinating... the longer the better)
Cut the Salmon into desired portion sizes (I generally do about 7-9 oz.).
In a large mixing bowl, combine the marinade ingredients and add the salmon pieces. Toss well to make sure the salmon is evenly coated. Marinate the salmon for 6-12 hours... or longer.
Pre-heat your oven to 500 F.
Line a cookie sheet with parchment paper and arrange salmon pieces meat side up (not skin side). Place in the oven and bake for 8-14 minutes depending on the thickness of the pieces. The salmon is done when it flakes apart and is just barely cooked through (you can even cook it to medium rare if you like).
Pan Seared Halibut with Summer fresh peach compote
This is a fresh a light entrée you can serve quickly and elegantly. If the halibut is at it’s freshest, and the peaches you choose for cooking are wonderfully sweet, the contrast of these flavors will be delightful for such a simple to do recipe.
- 2, 8oz fresh halibut filets
- 2 tbsp. Unsalted butter
- 3 tbsp. Extra virgin olive oil
- 4, medium size fresh peaches, cleaned, med. Dice
- 3 tbsp, peach preserve, of good quality
- juice of 1 lemon
- salt and pepper to taste
- fresh sprigs of parsley for garnish
- fresh lemon wedges
Prepare halibut by seasoning with salt and pepper. In a med. Size sauté pan heat over med. High heat. Melt the butter. When just slightly sizzling, add diced peaches, sauté for a minute or two. Add the peach preserve, lemon juice, and a pinch of salt. Combine and sauté together for about 2 more minutes or until hot and flavors have melded together. Remove from heat and set aside in a bowl to keep warm.
In another med. Size sauté pan, heat the oil over med. high heat. When pan is nice and hot, but not burning the oil, place the halibut filets, skin side up, into the pan. Let the filets pick up a nice golden crispy appearance before turning over. Cook approximately 7-8 minutes or until fish is cooked, but not dried out. Remove skin before service and place fish on plates with the nice golden side up. Spoon the peach compote over the top and garnish with a fresh sprig of parsley and a fresh lemon wedge.