Chef Josh Green

Salmon with Creamy Teriyaki Sauce served with Fresh Potato Chips

Now we’re going to start on a salmon dish. Again, get the pan nice and hot, and add some oil.

This salmon is a sockeye salmon. It’s very bright in color, truly flavorful. I don’t like it. It’s a fillet, it has a skin on. What I’m going to do is I’m going to saut? it like this. I’m not going to cut it in pieces yet. I’m just going to saut? it in this, like this. And then some salt and pepper. I do it on both sides. Some people don’t but I like seasoning the whole fish. Then, I’m going to put this “your face side,” the side that you’re going to serve it you’re going to put down first so it cooks the most on that side. Some people don’t like the skin. Me personally, I love salmon skin it’s crunchy and it gives a good texture to it. Some people don’t and that’s fine but if you‘re going to do it, it gets nice and brown, a nice light brown color and then I’m going to flip it. And when it goes on the skin, it will get the skin extremely crispy. When that skin is extremely crispy, you can either eat it like that or you can take it off. When you take it off, you just take it off. I will show you when it comes straight off when it’s cooked like that.

Now we have some fresh potato. I took a madalin before which has a blade on it like this. I just took it and went like that and made nice rings. See that nice crispy edge?

What we’re going to do is we’re going to throw this in the oven for a little bit. The oven set on 350 so it will finish cooking in there. Then what we’re going to do is we’re going to take some oil again. This time, I’m not going to get it smoking; I’m just going to get it hot. I put these in water so the potatoes won’t go brown. And I’m going to add some fresh thyme, mix those up. Take some oil, salt and pepper, and a little garlic, and same thing with my asparagus, just salt, pepper, and just a little olive oil. What to do is just saut? them a little bit. Now this dish is very simple. It does’nt have a lot of—just the potatoes, the asparagus and the salmon.

I’m going to actually add a little butternut squash because we have some extra. I don’t let anything go to—I hate when things go to waste. I’m going to let those turn nice and brown. And while that pan is getting hot we’re going to do the sauce. You just don’t want to go out though. There we go.

So, for the sauce it’s just going to be a little garlic, a little Worcestershire. And this is the only fat thing I use, cream. And you need to take some lemon and I’ll squeeze them in there, and then I’ll just let it sit in there.

See those getting nice and brown?

If you’re going to use the asparagus, you can either do it three ways. You can put it in the oven and roast them; you can put it in a boiling pot of hot water and blanch them. And then, as soon as they’re like nice and not too soft but just a little soft a little crunchy, then take them out of the hot water and put them in cold water. What it does is it keeps it the nice greenness. If you just take it out of the water, it’s going to turn brown because of the air and the oxidation.

And your sauce, you just want it to become a little thicker than this. And just put the lemon in their just for a little flavor. If you keep it in there too long, it’ going to get the lime flavor which is gross.

And when something’s bad, forget about it. So it goes nice and crunchy. What’s going on now is just the asparagus is getting softer because of the heat and the oil. I’m saut?ing it.

Saut?ing, just of a little background information, it’s high heat, low fat. So you see how I’m using oil, that’s the low fat. I do not put a lot in there, I just put a little.

Salmon, I do about medium. Some people like it well done, some people like it medium rare. I do it about medium.

Take three, four asparagus and just line them up like this or maybe two more. No feelings in my hands anymore. Now what we’re going to do is take a good potato here. See the nice edges but they’re not all crispy on the outside.

Nice, simple dish. And what we’re going to do is take a butternut squash. Put it like that. And we’re going to take our salmon. Now, you see how crunchy that is? See how it just peels right off?

For presentation purposes, I’m going to leave it on this one. See that? That’s perfect. It is medium; it’s nice and pink over here. It’s more like a pale orange on the outside. It’s exactly what you want. Put it like that. Then you take your sauce. And it’s nice and loose. Not too much cause it’s too fattening. A little bit like that and then we’re going to take some salmon vinegar and I'm just going to put a little dash. Clean it up a little bit. And then we’re going to take some chives.

And there you go. Salmon saut?ed in little basil oil with fresh potato chips mixed with thyme, roasted asparagus and roasted squash with Worcestershire butter cream sauce.