Salmon & Clam Bouillabaisse
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Southern Rhone Rose | ||
Rich pan seared salmon paired with a delicious bouillabaisse clam broth & crusty toasted bread spread with a saffron/black garlic mayonnaise.
INGREDIENTS
- 1lb Wild Salmon (we used King Salmon), skin & pin bones removed
- 1lb Small Clams (manila or small quahogs)
- 3 tbsp Olive Oil
- 1 Onion, small diced
- 1 ½ cup small diced Fennel Bulb
- 1 stalk Celery, small diced
- 2 tbsp Tomato Paste
- 1 Bay Leaf
- 1 tsp Salt
- ¼ tsp Fennel Seed
- ¼ tsp Sargol Grade Saffron, bloomed in a small amount of hot water
- 1 long strip Orange Peel
- 1 diced Roasted Red Pepper
- 2 minced cloves of Black Garlic
- ¼ cup Pernod
- 1 quart Low Sodium Vegetable or Fish Broth
- Juice of 1 Orange
- Good Extra Virgin Olive Oil
- Red Chile Flake to Taste
- Plus:
- Saffron & Black Garlic Rouille Recipe
- Crostini/Toast/etc
- Ikura & Dill Fronds for Garnish
DIRECTIONS
1
Rinse off the clams, discarding any that are open and won’t close when pinched.
2
Put 3 tbsp of olive oil in a large, deep pot. Add the onion, fennel bulb, celery, bay leaf, salt, fennel seed, orange peel, tomato paste & saffron.
3
Cook until the onion is translucent & just starting to brown (about 10 minutes).
4
Deglaze the pot with the Pernod, then add the broth, black garlic, and red pepper.
5
Cut the salmon into 4oz portions. Season them liberally with salt.
6
Sear the salmon, (former) skin side up. When the bottom is nicely caramelized, flip the fish and continue to cook until the salmon is cooked the way you like it.
7
When the onions are nice and tender (the broth has been cooking for about 20 minutes), add the clams.
8
When the clams have opened up, add the orange juice, olive oil, salt, and red chile flakes to taste. Discard the bay leaf.
9
Serve the salmon with the toast, rouille, and bouillabase, garnished with ikura and dill fronds.