Salmon

AuthorDanny EckesCategory, DifficultyIntermediate

Much 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:


Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Directions

Prep
1

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.

Feta & Dill Topping
2

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.

Farro
3

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.

4

Mix in 2 tbs of Garlic Parsley Butter and 1 tbsps of fresh Italian Parsley.
Fluff and cover for 5 minutes.

Asparagus
5

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.

Salmon
6

Heat 10" Frypan over medium heat.
To the hot pan, add 2 tbs Garlic Parsley Butter and 2 tbs olive oil.

7

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.)

8

Flip fish onto the skin-side.
Allow fish to cook and skin to crisp.

9

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.

Serving
10

Spoon Farro onto a plate and lay Asparagus along the side.
Place Salmon fillet on top of the Farro and Asparagus.

Ingredients

 1 ½ lbs Salmon (2 thick fillets, King/Chinook)
 1 Asparagus Bunch
 1 cup Farro
 ½ cup Feta Cheese (crumbled)
 Fresh Parsley (1/2 bunch)
 Fresh Dill (1/2 bunch)
 2 Lemons
 Splash of White Wine
 Olive Oil
Cookware
Pairing

Directions

Prep
1

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.

Feta & Dill Topping
2

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.

Farro
3

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.

4

Mix in 2 tbs of Garlic Parsley Butter and 1 tbsps of fresh Italian Parsley.
Fluff and cover for 5 minutes.

Asparagus
5

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.

Salmon
6

Heat 10" Frypan over medium heat.
To the hot pan, add 2 tbs Garlic Parsley Butter and 2 tbs olive oil.

7

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.)

8

Flip fish onto the skin-side.
Allow fish to cook and skin to crisp.

9

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.

Serving
10

Spoon Farro onto a plate and lay Asparagus along the side.
Place Salmon fillet on top of the Farro and Asparagus.

“Marcus King” Salmon
Default image
Danny Eckes

Welcome to my personal blog! Most of this site is dedicated to my personal interests and recipes. Let's face it, finding recipes online can be challenging! Between navigating past countless ads and lengthy superfluous instructions, it takes far too long to find the actual recipe. Pictures (taken with mobile) and descriptions are for personal reference.

Articles: 0