Join us to celebrate an inspired culinary series that has expanded across the country within the Culinary Collection of Destination Hotels & Resorts. “The Study of…” highlights the in-depth exploration of specific elements that allow Chefs like bin on the lake’s Chef de Cuisine Dylan Giordan to focus on their passion for pure ingredients.
As a new ingredient is unveiled quarterly, chefs from the Destination Culinary Collection will explore the featured ingredient through innovative recipes, cooking demonstrations, educational lectures and more. Stay tuned to see how Chef Dylan Giordan takes you on a culinary tour of each ingredient throughout this exhilarating series.
Bin on the lake highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence. Perhaps no single ingredient better represents the Pacific Northwest than Salmon. It is prized for its rich, distinct flavor and high content of Omega-3 fatty acids. As part of Chef Dylan’s exploration of this local delicacy, try one of three featured dishes at home with a sumptuous Roasted King Salmon.
Roasted King Salmon with smoked tomato vinaigrette, Sardinian
cous cous and Swiss chard
4 ea King Salmon filet steaks, 6 oz, skin on
2 ea Roma tomatoes
1 ea Shallot
¼ c Sherry vinegar
1 c Extra virgin olive oil
¼ c Salsa Verde (recipe follows), plus 4 T for garnish
4 ea Large Swiss chard leaves
2 c Fregola Sardo*, cooked
1 ea Preserved lemon
Salt & Pepper
Alder wood chips for smoking
Soak a cup of the wood chips a day ahead of time. Cut the Roma tomatoes in half, top to bottom. Place the wood chips in a sauté pan, and place a baking rack on top of the sauté pan so that the tomatoes do not touch the chips. Place the halved tomatoes cut side up on the rack and cover with foil. Put the makeshift smoker on a burner and heat to medium. (This would be a good time to turn off the smoke detector, or as we call it in my house, the cooking alarm) After a few minutes the chips will begin to smoke. Smoke on the burner for 5 minutes, then transfer the ‘smoker’ outside and let it continue to smoke for another 30 minutes. Meanwhile, preheat the oven to 500 degrees and bring a large pot of salted water to a boil. Season the salmon with salt and pepper.
Chop the shallot finely and marinate in the sherry vinegar. Remove the peels from the tomato and combine with the shallot and vinegar in a blender. Begin blending and slowly add in the olive oil. When all the oil has been added and nicely emulsified, season with salt and pepper. Reserve. Take the chard leaves, holding them by the stem and lower them into the boiling water for 5 seconds, and then immediately immerse them in ice water to stop the cooking process. When cool, remove the thickest part of the rib from the chard leaving what looks like a heart shaped leaf. Marinate the Fregola Sardo in the ¼ c salsa verde, and check for seasoning. In a small (4oz) ramekin, place the chard leaf so that the majority of the leaf hangs over the side. Spoon the marinated fregola in the ramekins and fold the chard leaf around, creating a chard-fregola bundle. Place these in the oven.
In a well-seasoned cast iron pan, heat 3 T of canola oil. Gently place the salmon, skin down in the hot pan. Do not move for 2 minutes, allowing the skin time to create a nice crust. Flip the salmon so that the skin side is up and place the pan in the oven, 7 minutes or until cooked to medium.
Meanwhile, take the preserved lemon and chop the skin finely. In a small mixing bowl, combine the lemon skin, microgreens and a splash of olive oil and mix. Set aside.
On a warmed dinner plate, pour ¼ cup of the smoked tomato vinaigrette in the middle of a plate in a circle. Use the bottom of a ladle to spread out to cover half the plate. Remove the chard bundles from the oven and invert onto the plate, just off center. Remove the salmon from the oven and lean against the chard bundle, skin side up. Place the microgreen salad on top of the salmon, and drizzle the remaining salsa verde around the plate. Enjoy!
¼ c Parsley
¼ c Oregano
¼ c Green onions
¼ c Basil
¼ c Mint
1 T Capers, rinsed
1 ea Anchovy filets
½ ea Shallots
1 ea Lemon, zested
Extra virgin olive oil
Combine all ingredients in robot coupe and puree until smooth.
To enhance your dining experience, try the 2011 Pink Pape Dry Rosé from Tranche Cellars to complement Chef Dylan’s Roasted King Salmon recipe. Not only does it match in color, it has the perfect amount of acidity. This Rosé is soft and lush on the palate and features red berry fruits, white nectarine and orange blossom—an ideal pairing for a citrus-sauced salmon.
We welcome you to join us at the Woodmark’s Kirkland waterfront restaurant near Seattle. In addition to an extensive wine list and in-depth exploration of salmon, discover new menu items like flatbread pizzas and inspired cocktails!