Wild Caught Salmon

Wine suggestions by Julian Maine, Wine Specialist (Southern Wine & Spirits): Dr. Loosen Riesling Graacher Himmelreich Kabinett (Mosel) 2006. "Reflexively, I think about Pinot Noir whenever salmon is served. However, the curry, peaches and nectarines will not pair as well with Pinot so much as they work so perfectly with German Riesling. The tropical flavors and fruity character of this wine will harmonize with the peaches and nectarines, but provide a beautiful contrast to the curry spices. This wine finishes with a hint of lime that is a perfect final note!"

Ingredients

• 2 organic peaches, ripe
• 1 pound parsnips, peeled and quartered with the center removed and discarded
• 1/2 pound butter
• 1/4 cup cream
• 1 tablespoon curry powder
• 1 pinch sugar (for parsnip puree)
• 15 ounces wild king salmon, cut into 3 5-oz. portions
• 2 tablespoons extra virgin olive oil
• Salt and fresh ground black pepper to taste
• 3 organic nectarines, diced small
• 1 jalapeno chile, seeds and veins removed and finely chopped
• 1/2 shallots, finely chopped
• 1 bunch organic cilantro, roughly chopped
• 6 leaves mint, roughly chopped
• 1 whole organic oranges, juiced
• 1/2 organic lemon, juiced
• 1 pinch sugar (for nectarine salsa)
• 1 teaspoon grape seed oil

Directions

1. Slice peaches with slicer or mandolin. Lay flat on silicone sheet.
2. Place the sheet on top rack of a 250 degree F oven for 24 hours. If using a dehydrator, you know what to do!
3. To prepare the parsnip puree, steam parsnips until tender.
4. While parsnips are steaming, place butter, cream, curry powder, salt and sugar in a small pot; place over medium heat until butter has melted. Set aside.
5. When parsnips are cooked, remove from steamer and place in food processor; pulse to get parsnips moving.
6. Turn on and slowly add butter mixture until all has been incorporated. Adjust seasoning if needed.
7. Remove from food processor and place in a heatproof container. Keep in a low temperature oven.
8. To prepare the salmon, season salmon on both sides with salt and pepper.
9. Place sauté pan over high heat and allow pan to get hot. When hot, add oil.
10. When oil is hot, place salmon, presentation-side down, in pan and sear, lowering heat (use a low flame), for 5 minutes. Turn salmon over and cook another 3-4 minutes over medium heat.
11. While salmon is cooking, prepare the nectarine salsa: place nectarines and remaining ingredients in a bowl and mix thoroughly.
12. To plate, place a scoop of parsnip purée in the center of a plate, place salmon on top of puree, place some of the salsa on top of the salmon and place chips on top of salsa.