“Growing up in the small town of Yakima, Washington, where there were seasonal salmon runs, my brother and I spent much of our time fishing for Steelhead Salmon in the many streams the Pacific North West provided. This is where I grew to appreciate true fresh seafood, and that was the inspiration for me creating Seasons Café. There is truly nothing that can compare to fresh ingredients. The following recipe is one that I have enjoyed preparing for my family in the past and now we present it at Seasons as a Chef’s Creation.” — Deron Little, Seasons Café
Seared Steelhead Salmon Florentine
Chef Deron Little, Seasons Café
Makes: 1 Serving
7 oz. fresh filet of Steelhead
½ c. all purpose flour
3 sprigs, finely chopped fresh dill
1 tsp. kosher salt
½ tsp. cracked black pepper
2 oz. olive oil
1 vine ripened tomato
2 leaves julienned fresh basil
1 clove minced garlic
2 oz. whole butter
1 handful fresh spinach
Heat 1 tsp olive oil in a sauté pan over high heat, meanwhile, season flour with salt, pepper, and fresh dill; dredge Steelhead Salmon in flour and sear in sauté pan until golden, turn the salmon over and repeat. Continue to cook the salmon to medium, or until the internal temperature reaches 135º f.
Peel and deseed tomato, place tomato in a blender and puree to a liquid. In a small sauce pan, over low heat, sweat the minced garlic in 1 ounce of whole butter, add the pureed tomato and simmer for 5 minute, add the fresh basil and a pinch of salt and pepper, fold in remainder of butter, pull off of heat and season to taste (you have just made a tomato coulis).
In another sauté pan place 1 ounce of olive oil, sauté spinach, and season with salt and pepper.
Place the sautéed spinach in the middle of plate, place the Steelhead Salmon on the nest of spinach, and glaze the fish with the tomato coulis.