Ora King Salmon Brunch Entrée for Two
by Cindi Sutter, Founder & Editor - Cooking Package and Live Demo with Chef Sarah of Prairie Grass Cafe & special guest Louise Bryden, winemaker at Maison Ruinart Winery in Champagne, France. If you live in Illinois click here for more info. But if you don’t Chef Sarah provides you with the recipes below!
If you don’t have an opportunity to purchase the package, please join us anyway! You can follow the method using your own ingredients at home! All are welcome! Click here to view the full recipe or scroll down! Use the Zoom invitation below to join the Zoom call!
https://moethennessy.zoom.us/j/97912722494?pwd=TW1JbXZBMGc2Vkw0THNTUVJ2T3g0UT09
Ingredients
2 (4 ounces) portions of Ora King Salmon
Topping: ¼ cup per portion (onions, chopped pecans, bread crumbs & Ruinart sumac spice mix)
Summer greens with sautéed local onions & zucchini, and poached farm egg
Instructions
Preheat the oven to 220 degrees Fahrenheit.
Allow the salmon to come to room temperature about 20 – 30 minutes.
Season the salmon with sea salt and white pepper.
Spread the topping over your fish filets.
Spread a little olive oil on a baking pan. Put the salmon on top of that. Place in the oven and cook for 10 minutes. If your filet is very thick it may take slightly longer.
I prefer my fish cooked medium
Topping recipe for those that are not purchasing the package or wish to repeat the experience:
Ingredients
2 tablespoons olive oil
½ cup spring onions (bulbs), chopped
½ teaspoon Ruinart Sumac spice mix
¼ cup toasted, salted pecans, chopped
1/8 cup breadcrumbs
½ of a lemon, juiced
Instructions
Sautee onions in olive oil and as the onions start to brown add Ruinart sumac spice mix. Let the mixture cook for 1-2 minutes and remove from heat. Add pecans, breadcrumbs, & lemon juice. Mix ingredients together, taste, and adjust seasoning.
Onion and Zucchini Recipe:
2 tablespoons olive oil
2-4 spring onions (depending on their size), sliced
8-10 baby zucchini (depending on their size), cut in half
Pinch of sea salt
Fresh ground black pepper
Season vegetables with sea salt and pepper. Sautee vegetables in a medium pan on medium/high heat until the vegetables are golden brown.
Poached Egg Recipe:
Splash white vinegar
Pinch of salt
2 Farm Egg
Bring a small pot of water with a splash of white vinegar and a dash of salt to just simmering, crack eggs in a cup, and pour it into the pot. Cook until eggs reach desired consistency (takes about 5 minutes)
How to assemble the dish:
Toss the summer greens in vinaigrette. Put the greens on a plate and top with the zucchini and onions and the salmon. Finish off the plate with your poached eggs and enjoy!