Wild California Salmon Paillard
Chef Jake Recipes
Chef Jake would like to share with you one of his favorite recipes.
Wild California Salmon Paillard
Serves 4
For Salmon
- 4ea 6oz Salmon fillet cut on the bias
- 3Tbl clover dairy sweet butter
- 2tsp cracked white pepper
- 3tsp sea salt
Place each salmon fillet between 2 pieces of plastic wrap squares (12” x 8”). Sprinkle a tsp. of water over salmon and place between plastic. Gently pound the salmon to a ¼ inch thick paillard. Remove top plastic and season the top of the salmon with salt and pepper. In a large non-stick pan melt 1tbl butter. As the bubbles stop and before the butter browns, place two paillard season side down and cool for 60 to 90 seconds. Gently flip over the paillard and remove from heat. Remove the salmon to a room temperature plate. Repeat two more times.
Tomato Salad
- 2 cups large irregular or rustic dice heirloom tomato
- 1 cup pitted nicoise olives
- 1 ea large bulb fennel cut julienne
- 2tbls clover dairy sweet butter
- 3tbls chopped Italian parsley
- .25 cup St Helena Lemon Oil
- Sea salt and white pepper to taste
Caramelize fennel:
Melt 2tbl butter in a medium skillet over medium heat. As the butter melts add fennel and season after 3 minutes reduce heat to low and cook 4-6 minutes until the fennel lightly caramelizes. Remove from heat and cool to room temperature.
To finish:
Place tomatoes, olives and fennel in a mixing bowl. Add olive oil and parsley. Season with salt and pepper to taste. Then place a large chef’s spoon or two over each salmon paillard and serve.
Grape and gorgonzola flatbread
It's a tradition for winemakers to bake bread with grapes to celebrate the harvest, but Chef Jeffrey Jake says this crusty flatbread with creamy Gorgonzola cheese and sweet table grapes can be enjoyed any time of year.
Ingredients
- 1 (12-inch) prepared flatbread pizza crust (or you can use fresh pizza dough)
- 3 tbsp. crème fraîche1 cup halved red grapes
- 1/2 cup Gorgonzola cheese
- 1/2 cup arugula
- 1/4 cup olive oilSea salt and fresh black pepper, to taste
Directions
Place a well-oiled cookie sheet or pizza stone in a preheated 375-degree oven. Roll out or stretch dough if using fresh. Using a pizza peel or floured plate, move dough onto the preheated cooking surface and return to the oven. It should crisp up in about 5 minutes. Remove from oven and let cool. You do not want the dough to turn golden at this point. This can be done an hour or two before serving.
If using prepared/par-cooked flatbread: Spread with crème fraîche, top with grapes and cheese, and return to the cookie sheet or pizza stone. Bake for approximately 5 to 7 more minutes. The crust will brown and the cheese will soften.
If using fresh dough: Spread with crème fraiche, top with grapes and cheese, and place on a well-oiled cookie sheet or pizza stone. Bake for approximately 10 to 15 minutes. The crust will brown and the cheese will soften.
Cut flatbread into desired pieces and place on platter. Toss arugula with olive oil, salt and pepper, and scatter across flatbread. Drizzle olive oil and lightly season the flatbread. Open a bottle of wine if you haven't already!
Serves 4.
Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce
Ingredients
- 2 (1- pound) five dot ranch flat iron steaks
- 2 tablespoons olive oil
- Salt and Freshly ground black pepper
Directions
Prepare the grill (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 2 tablespoons olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare transfers the steaks to a cutting board. Let them rest for 6 minutes.
Roasted potatoes
- 1 pound of mix baby potatoes (new potatoes, fingerling potatoes and purple potatoes)
- Salt and freshly black pepper
- 3 tablespoons olive oil
Directions
Preheat the oven to 400 degrees F. Put the potatoes into a bowl with olive oil, sprinkle with salt and black pepper and toss to mix ingredients. Transfer the potatoes to a large baking dish, spacing them evenly. Roast the potatoes until they are tender and golden, turning them occasionally. Approximately 30 to 45 minutes cooking time.
Roasted Delta Asparagus
- 1 bunch of delta asparagus
- 3 tablespoons olive oil
- Salt and freshly black pepper
Toss the asparagus with salt, black pepper and olive oil. Roast until tender, 8 to 10 minutes
Chimichurri Sauce
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced garlic
- 1/3 cup minced shallots
- 1/3 cup fresh parsley
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh oregano
- 1/2 tablespoon chili flakes
Directions
Stir olive oil and red wine vinegar together with garlic, shallots, parsley, thyme, chili flakes and oregano; season to taste with salt and black pepper. Allow standing for 1 hour at room temperature before serving. To assemble set the roasted potatoes side by side with asparagus. Place flat iron on top and ladle over plenty of chimichurri sauce
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