Pride of Bristol Bay

Idaho, Wyoming and Vermont friends place your orders starting today (May, 18th 2017) for your share of Pride of Bristol Bay's summer Sockeye harvest!

Thanks to Scott Mason Chef/Owner of Ketchum Grill/Mason Family Restaurants in Sun Valley, Idaho for sharing this recipe with us for BigLife Magazine.

Grilled Alaskan Sockeye Salmon With A Shaved Anise, Green Bean, And Idaho Morel Salad

Scott Mason Chef/Owner Ketchum Grill, Enoteca and Town Square Tavern, Ketchum, ID ketchumgrill.com | ketchumtavern.com | ketchumenoteca.com

Scott and his family are celebrating 25 years at Ketchum Grill this year! And Ketchum is abuzz with excitement over the Mason family’s two new restaurants Enoteca and Town Square Tavern. But when you love food as much as Scott, his wife Ann, and their daughters, one restaurant isn’t enough. About green beans, Scott says, “My favorite green beans are the Blue Lake variety. They grow well in the Wood River Valley and often they don’t make it to the table because they are just great to eat right from the vine. Always look for the tender young beans that are not too large. Mature beans tend to be fibrous and tough.”

Bringing the best of summer together is easy when one starts with wild salmon. While morels are often a springtime mushroom, our altitude can often produce crops into July. This is a perfect outdoor meal that’s easy to prepare and quick to cook.

Serves 4

Salmon

4 portions salmon (we use Pride of Bristol Bay) with skin off, seasoned with salt and pepper and brushed with olive oil

Grill to medium rare or medium on high or medium high heat.

Green bean-Anise Root Salad

1 anise root
1 lb fresh green beans
½ lb fresh morels
2 tbsp olive oil
1 shallot, diced
Salt
Ground pepper

In a pot of salted boiling water, blanch green beans for two minutes. Remove green beans and quickly place in very cold water. When cold, remove from water and set aside. Sauté fresh morels with olive oil and shallot. Then season with salt and pepper and set aside. Shave anise root very thinly on a mandolin or Asian slicer. Mix all the above prepared salad ingredients with the salad vinaigrette.

Orange Hazelnut Vinaigrette

zest from 1/2 orange
juice from 1/2 orange
2 tbsp white wine vinegar
1/2 shallot diced
1/3 c hazelnut oil
Pinch salt
Pinch fresh ground pepper

In a small jar or covered container, place all vinaigrette ingredients and shake. Use to dress salad.

Red Wine Reduction

In a pot over low to medium heat evaporate 2 cups of inexpensive red wine until 1/4 cup remains. Add 1 tbsp of clover honey and stir to incorporate and set aside to cool. Use as a plate garnish or drizzle on grilled salmon.