Barton Seaver: Hi! I am Barton Seaver. Today, we are going to be cooking up Alaskan Sockeye Salmon. This is one of the great, great fish. Blue Ocean Institute recommends this. This is one of their green lace species. There is lot of it coming out of the waters up there and it is absolutely fantastic fish, very good for you too.
Now today in the videos, what we are going to be doing showing you how to very slowly roast the salmon, one of my favorite techniques and then we have got a very simple dish to accompany it of braised or seared endive with a little bit of Almond Garlic Picatta.
For this recipe, we are going to need four each pieces of wild Alaskan salmon. I like to portion a size for about five ounces. That's -- it's a a good healthy portion. We are going to need about three tablespoons of extra virgin olive oil, about 4-5 heads of white endive or red endive, it's the Belgian endive sliced in half from top to bottom. We are going to add about a half cup of blanched almonds. You can use either sliced almonds or slivered almonds and you just toast them in an oven about 300 degrees, till they are nice and golden brown. Two cloves of garlic and we are going to pass that over our microplane. Then we have two tablespoons of parsley, finely chopped. We have sea salt or kosher salt to finish off the whole thing and one lemon we are going to need as well.
For this, you are going to need a set of tongs. I like nice ten inch set of tongs for the kitchen, very, very versatile tool. We have a microplane. It's a brand of a very fine grater. It's great for spices, fresh vegetables or cauliflower for garnish or for garlic. You get a nice, good flavor out of it and you are also going to need a heat-proof spatula as well as one ten inch saute pan.
So now that we have gone through our ingredients and the equipment that we are going to need, let's start cooking.