You can never go wrong with salmon! Chef Matt Livers, of Capital Grille demonstrates how to dish up Salmon with Mushroom Soy Jus, perfect for a weeknight meal.
ALASKAN KING SALMON WITH MUSHROOM SOY JUS
YIELD: 1 Order
Shiitake Mushrooms no stems 2 oz.
Clarified Butter 2 oz.
Kosher Salt to season
Black Pepper, freshly ground to season
Alaskan King Salmon (6 oz) 1 ea.
Fresh Morel Mushrooms 6 ea.
Mushroom Soy Broth 4 oz.
Chives ½" bias cut 1 tsp
Fish must be iced and held below 41°F degrees
1. Season the salmon with the kosher salt and ground black pepper.
2. Place the clarified butter on the flat top/ plancha.
3. Place the salmon, skin side up on the butter and sear it until it is crisp and golden brown (3-4 minutes).
4. Place the salmon in a pie pan skin side down with 4 oz of soy broth, Morels, and Shiitake mushrooms. Ensure mushrooms are covered by the broth. Bake it in the dutch oven until it is cooked through (6-8 minutes depending on thickness).
5. Remove from oven and place Shiitake mushrooms in the center of bowl, and top with salmon. Place Morels around bowl. Pour broth from pan around bottom of bowl.
6. Garnish with chives and serve immediately.
SERVING PIECE: Hot Large Bowl
a) Exterior of the fish should be golden brown with no burnt edges.
b) Taste the broth every 30 minutes to ensure it is full flavored but not salty. Add hot water when necessary.
c) Confirm the doneness of the fish by checking the resistance using a bamboo skewer.
MUSHROOM SOY BROTH
YIELD: 2 Gallons
SHELF LIFE: 3 days
Water 2 gallons
Mushroom Essence (roasted mushrooms, pureed) 8 oz.
Tamari Soy Sauce ½ Cup
White Soy ¼ Cup
Star Anise 3 each
1. Combine water and Puree in large pot, mix well
2. Bring to a boil, reduce to simmer and add soy, white soy, and star anise. Simmer 10 minutes. Do not allow to reduce
3. Strain through Chinois, Chill and hold for service