product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Wild King Salmon with Dried Cherries and Smoked Almond Beurre Noisette

Serves 4
Time 50 min
This recipe was brought to us by Guest Chef Braiden Rex-Johnson, Seattle food writer and cookbook author. It showcases two of the Northwest's iconic ingredients: wild salmon and dried cherries. The browned butter, called beurre noisette in French, adds rich nutty flavor to this dish.
Special Diets:
Ingredients
  • Macerated Cherries
  • 1 cup dried cherries
  • 1 cup port or Madeira (or use cherry juice has a nonalcoholic alternative)
  • Salmon
  • 4 (6-ounce) center-cut wild salmon fillets skinned
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Beurre Noisette
  • 1/2 cup (1 stick) butter
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 orange Freshly grated zest of
  • 1 cup lightly crushed smoked almonds
  • 1/4 teaspoon ground black pepper
Method

Place cherries in a glass bowl. Bring port to a boil in a saucepan and pour over the cherries. Cover with plastic wrap and steep 30 minutes. Drain cherries, pat dry and set aside.

Heat a stovetop grill pan over medium heat, or prepare a medium-low fire in a gas or charcoal grill. Brush salmon lightly with olive oil and season with salt and pepper. Place salmon, skin side down (if not using skinned fillets), on the grill. Cook 3 to 4 minutes, turn the fish, and cook 3 to 4 minutes longer for medium rare or longer to desired doneness.

Melt butter in a skillet over medium-high heat. Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally. Be careful not to burn the butter.

Remove the skillet from the heat and add rosemary, orange zest, almonds and cherries, stirring after adding each ingredient. Season with salt and pepper. Be careful when adding the first two ingredients, as the butter may sizzle and pop.

Place salmon on four dinner plates, top with the browned butter and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • Macerated Cherries
  • 1 cup dried cherries
  • 1 cup port or Madeira (or use cherry juice has a nonalcoholic alternative)
  • Salmon
  • 4 (6-ounce) center-cut wild salmon fillets skinned
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Beurre Noisette
  • 1/2 cup (1 stick) butter
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 orange Freshly grated zest of
  • 1 cup lightly crushed smoked almonds
  • 1/4 teaspoon ground black pepper