Salmon
AuthorDanny EckesCategoryRockin Recipes, SeafoodDifficultyIntermediateMuch like Marcus King, this dish is unassuming and memorable. I first saw Marcus at the Great American Music Hall when he was only 21 years of age. Someone who is talented beyond his years, to say the least. I've had the pleasure of seeing him a few times after, both sitting in with other bands and with his own band. This recipe has simple ingredients but if precisely executed can be an amazing dish that you'll never forget. The name "King" is well deserved, both for the Salmon and Marcus. Give it a try and let me know how it turns out!
This post is not sponsored by the musical artist nor the paired beverage. The amazon links are affiliate links.
Recommended Pairing:
Directions
Rinse and trim Asparagus.
Finely chop 1/2 bunch of fresh Italian Parsely.
Finely chop 1/4 bunch of fresh dill.
Allow Salmon to come to room temperature throughout.
Grind salt & pepper over both sides of fish.
In a small bowl, combine 1/2 cup crumbled feta, 2 tbs freshly chopped Dill, 3 tbs freshly chopped Italian Parsley, and juice of 1 lemon.
Toss lightly and set aside.
Stir 1 cup Farro into a 3qt. Saucepan of salted boiling water.
Simmer and cook about 20 minutes, until tender.
Remove from heat and strain excess water.
Mix in 2 tbs of Garlic Parsley Butter and 1 tbsps of fresh Italian Parsley.
Fluff and cover for 5 minutes.
Heat 3qt. Sauté Pan over medium heat.
Add 2 tbs olive oil and asparagus. Sprinkle with 1 tbs Better Than Everything Bagel Spice.
Sauté until al dente, turn off the heat, and cover.
Heat 10" Frypan over medium heat.
To the hot pan, add 2 tbs Garlic Parsley Butter and 2 tbs olive oil.
Place salmon in pan flesh side down (skin-side up).
Cook until fish is cooked 3/4 through and the bottom has nice browning.
(Keep pan moving occasionally to ensure fish isn’t sticking throughout cooking.)
Flip fish onto the skin-side.
Allow fish to cook and skin to crisp.
When fish is just about done (the skin is crisp but not sticking), splash with white wine and allow it to cook-off.
Remove from heat and squeeze the juice of 1 lemon over the fish.
Spoon the Feta & Dill topping equally over both fillets.
Spoon Farro onto a plate and lay Asparagus along the side.
Place Salmon fillet on top of the Farro and Asparagus.
Ingredients
Directions
Rinse and trim Asparagus.
Finely chop 1/2 bunch of fresh Italian Parsely.
Finely chop 1/4 bunch of fresh dill.
Allow Salmon to come to room temperature throughout.
Grind salt & pepper over both sides of fish.
In a small bowl, combine 1/2 cup crumbled feta, 2 tbs freshly chopped Dill, 3 tbs freshly chopped Italian Parsley, and juice of 1 lemon.
Toss lightly and set aside.
Stir 1 cup Farro into a 3qt. Saucepan of salted boiling water.
Simmer and cook about 20 minutes, until tender.
Remove from heat and strain excess water.
Mix in 2 tbs of Garlic Parsley Butter and 1 tbsps of fresh Italian Parsley.
Fluff and cover for 5 minutes.
Heat 3qt. Sauté Pan over medium heat.
Add 2 tbs olive oil and asparagus. Sprinkle with 1 tbs Better Than Everything Bagel Spice.
Sauté until al dente, turn off the heat, and cover.
Heat 10" Frypan over medium heat.
To the hot pan, add 2 tbs Garlic Parsley Butter and 2 tbs olive oil.
Place salmon in pan flesh side down (skin-side up).
Cook until fish is cooked 3/4 through and the bottom has nice browning.
(Keep pan moving occasionally to ensure fish isn’t sticking throughout cooking.)
Flip fish onto the skin-side.
Allow fish to cook and skin to crisp.
When fish is just about done (the skin is crisp but not sticking), splash with white wine and allow it to cook-off.
Remove from heat and squeeze the juice of 1 lemon over the fish.
Spoon the Feta & Dill topping equally over both fillets.
Spoon Farro onto a plate and lay Asparagus along the side.
Place Salmon fillet on top of the Farro and Asparagus.
