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Chef Neal Fraser of Grace  Los Angeles, CA
Chef Neal Fraser
Grace
7360 Beverly Boulevard
Los Angeles, CA 90036-2501
(323) 934-4400
www.gracerestaurant.com
New Zealand King Salmon with Wild Greens and Horseradish Gremolata
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New Zealand King Salmon with Wild Greens and Horseradish Gremolata
Chef Neal Fraser of Grace – Los Angeles, CA
Adapted by StarChefs.com
April 2010
Yield: 10 Servings

 

INGREDIENTS
New Zealand King Salmon:
1½ pounds King salmon, boned and cut into 10 pieces
Kosher salt
Good quality extra virgin olive oil

Horseradish Gremolata:
1 ounce capers, chopped
1 ounce prepared horseradish
1 ounce chopped parsley
Zest of 6 lemons
2 shallots, peeled and bruniose
Zest of 4 oranges
4 ounces good quality extra virgin olive oil
Kosher salt

To Assemble and Serve:
Sea salt
2 ounces assorted wild greens or micro greens, like arugula, shiso, miner’s lettuce
Good quality extra virgin olive oil

METHOD
For the Horseradish Gremolata: 
Mix together the capers, horseradish, parsley, zests, and shallots; season with salt;  add the olive oil and marinate for 2 hours.
 
For the New Zealand King Salmon:
Preheat a thermal circulator to 56°C.  Season the salmon portions with salt and put into individual bags.  Drizzle with about 1 teaspoon of oil into each bag and vacuum seal on 100% vacuum.  (Chill in ice water until cooked.)  Cook in the water bath for 10 minutes, and remove the salmon from bag to serve.

To Assemble and Serve:
Put a spoonful of gremolata on the plate and top with the salmon. Sprinkle the salmon with sea salt. Arrange the greens around the plate and drizzle the salmon and greens with olive oil.


Related Photo Galleries
Chef Kuniko Yagi and Pastry Chef Ramon Perez of Sona Chef John Sedlar and Mixologist Julian Cox of Rivera Chef Neal Fraser and Sommelier Eduardo Porto Carreiro of Grace
Chef Kuniko Yagi and
Pastry Chef Ramon Perez of Sona
Chef John Sedlar and
Mixologist Julian Cox of Rivera
Chef Neal Fraser and
Sommelier Eduardo Porto Carreiro of Grace
 

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