Ingredients
By Chef Michael Voltaggio
Salmon
- 2, 6-oz portions Pier 22 Premium Icelandic SkinOff Salmon Fillet
- 1 tbsp Katy’s Kitchen Kosher Salt
- 1 tbsp Activated Charcoal Powder
- 1 tbsp Katy’s Kitchen Garlic Powder
- 1 tbsp Katy’s Kitchen Onion Powder
- 1 tbsp Katy’s Kitchen Smoked Paprika
- 1 tbsp Katy’s Kitchen Sugar
- 1 tsp Katy’s Kitchen Chili Powder
- 1 tsp Katy’s Kitchen Dried Oregano
- 1 tsp Katy’s Kitchen Black Peppercorns, freshly ground
- 1/4 cup Trifoglio Premio Olive Oil Blend
- 1/4 cup Shamrock Farms Unsalted Butter, diced
- Juice of 1 Markon First Crop Lemon
Dill Pickle Leeks Vinaigrette
- 2 Bulbs Trimmed Markon Leeks
- 50 g Dijon Mustard
- 175 g Champagne Vinegar
- 375 g Trifoglio Premio Olive Oil Blend
- 3 tbsp Markon Dill, chopped
- 5 g Katy’s Kitchen Kosher Salt
Everything Fritters
- 50 g Katy’s Kitchen Onion Powder
- 50 g Katy’s Kitchen Garlic Powder
- 50 g Cracked Caraway Seed
- 100 g Poppy Seed
- 100 g Katy’s Kitchen Sesame Seeds, toasted
- 5 g Katy’s Kitchen Café Grind Black Pepper
- 15 g Katy’s Kitchen Kosher Salt
- Xtreme High Oleic Fry Oil
- 225 g Shamrock Farms Cream Cheese
- 10 g Katy’s Kitchen Sugar
- 125 g Katy’s Kitchen All-Purpose Flour, sifted
- 5 g baking powder
- 2 Fair Meadow Eggs
Preparation
- Mix all spices. Coat each salmon portion in blackening spice. Heat a pan and add 50/50 oil. Place seasoned salmon in pan. Sear on both sides (2 minutes each side). Add butter, baste until desired doneness. Squeeze lemon over the salmon.
- Julienne the leeks. Blanch in boiling water for 4 minutes. Shock in ice bath until cool. Drain, and squeeze out excess water.
- Combine mustard and vinegar. Add salt. Emulsify in the oil. Add the chopped dill.
- Dress the leeks with the desired amount of vinaigrette or just enough to coat. Season with salt and pepper.
To Make the Fritters
- Combine onion powder, garlic powder, caraway seed, poppy seed, Sesame seeds, black pepper, and 3 g of salt to create Everything Bagel Spice.
- In a stand mixer, whip cream cheese like creaming butter for pie dough. Turn mixer to low speed. Mix flour, sugar, baking powder, and 12 g salt. Add the dry mix to the cream cheese mixture. Add eggs one at a time until well mixed.
- Add 25 g of Everything Bagel Spice to half of the batter. Fry at 330°F for 5-6 minutes rotating in oil using a spider
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