Copper River Salmon Recipe

It's a special time of year at the St. Paul Grill. Copper River Salmon has arrived. Executive chef George Snyder joined WCCO This Morning to present the recipe. Here is how you can make it at home.

Copper River Salmon

Grilled Salmon with an Avocado Radish and Watercress Relish, Parsnip Puree and Tomato Oil

Ingredients

• 7 oz King Copper River Salmon
• ½ lb Parsnips
• ¼ cup Milk
• ¼ Heavy Cream
• 2 Garlic Cloves
• 4 Avocados
• 2 Green Onions
• 4 Radishes
• 1 oz Red Onion
• ½ cup Cilantro
• 1 Jalapeno
• 1 Lime
• 1 Lemon
• ¼ cup Watercress
• Salt and Pepper
• 1 oz Olive Oil
• ½ oz Tomato Oil

Directions

Avocado Radish and Watercress Relish

1. Peel and chop avocados.
2. Thinly slice radishes with a mandolin.
3. Chop green onions, 1 oz red onion, cilantro and seeded jalapeno.
4. Juice lime and lemon
5. Mix all ingredients.

Parsnip Puree

1. Peel and slice parsnips.
2. Put in pat, season with salt and cover with milk and cream.
3. Add smashed garlic cloves and cook over medium heat to a simmer.
4. Cook until tender (12-15 minutes).
5. Place parsnips in a food processor with butter and enough of the milk mixture to puree to a texture of whipped cream.
6. Season with salt and pepper.

Copper River Salmon

1. Oil, salt and pepper king copper river salmon, which is at room temperature.
2. Warm a large nonstick skillet to medium-high heat.
3. Place salmon, skin-side up, in the skillet.
4. Cook to medium-rare (3 minutes on each side).

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