Coho Salmon with Preserved Lemon sauce
Coho Salmon 3.70oz (104g)
Preserved Lemon 2 1/2oz (73g)
Waxed Beans 3.40oz (97g) 10ea
onion 2.75oz (78g) half onion
Corn 9.15oz (260g) 1 cobb
Garlic scapes 0.70oz (20g) 5 ea
Tomatoes 1.20oz (34g) 4 ea
Pink Beet 1.10oz (31g) 1/2 slices
Making Preserved Lemon sauce
- If you don’t have the preserved lemon recipe (Click here)
- Let preserve for a day or 2, if not look at my quick tips
- Grab a pan and pour in your preserved lemons in the pan with water
- Bring to a boil and have it at high heat
- In the mean time start on the veggies
- Once it’s come to a boil, cook for 5 more mins
- Grab yourself a Vitamix (blender)
- Add your tomatoes and blend until smooth
- Pour back in the pan and bring to a boil
- Add your wax beans
Doing the veggies
- With your onion, you are going to slice the top and bottom off then cut in half, and then make long slices then dice. Set aside until needed ( watch the video to see what I mean.)
- Peel the wax beans to get the beans out, set aside until needed
- with your garlic scapes, just cut on a bias then set aside until needed
- Using a mandolin slice the beets paper thin
- Strip corn your with your hands then throw that in the bin
- using your knife just cut the cobb ( like in video)
- Save the cobb! your going to make stock
Making Corn stock
- Add corn into pot with water, trying to do your best to go over the surface of corn. Yes the corn will float
- bring to a boil having the stove at high heat
- Once you have done that, cook for 5 mins
- Add to Preserved Lemon sauce
Doing the rest now
- Preheat your pan and coat Salmon with olive oil
- Add olive to the pan
- lay salmon face down in the pan
- Sear the salmon and listen to the sizzling and as it slows down
- Add to a sheet pan with a rack
- Cook for 8 mins at 435F
- Using the same pan add your onions, garlic scapes and corn
- Then deglaze with Preserved Lemon sauce
- Allow it to reduce
- Plate up food and dinner or lunch is served!
Nicolas I don’t have a year too wait for these preserved lemons…
No worries, it only takes 2 days to get the flavor, the longer it sits in the salt and sugar the softer it gets.
I have to have a low sodium diet can I do something else with the lemons
Sure can! Grab your lemons and hard roast them in the oven at 450F (232C) with a sheet pan and put them in Vitamix (blender) with water passed the lemons, so it doesn’t clog. Then follow the recipe from there. ( Don’t worry about the seeds! they will blend!)
Can I use salmon instead?
Sure can! That’s just what I see in the fish market.
Can I sub other proteins?
Heck yeah! You can! I would even suggest for vegans and vegetarian using tofu or seitan hmm but I would prefer mock duck.
What if I can’t find Pink beets?
Well, I wouldn’t blame you! That’s usually in the summer, red or golden beets will just do fine.
What if I can’t find garlic scapes?
Just use garlic, it’s the same flavor the difference is the color and shape
What if I can’t find wax beans?
you better figure it out… Justing kidding! You use white beans, like navy or cannoli beans.
Cooking this for 25 to 1000 people
First off, I would plan to have your preserved lemons done before hand, otherwise just do fresh and follow what I would do for a low sodium lemons. If you feel this going to be too much trouble for storing a large containers, again fresh lemons. I digress!
This very simple! The differece is larger pans and more sheet pans. Also spending more time blending the sauce in batches. So executing for large amounts you’ll say it’s a piece of cake.
So if your going to do this for 100 people to save time and money?
Just make the salmon to 3oz portions and get your butcher to have those done.
This will save you heaps of time and money compare to 3.7oz plus! You round up to 8 for heck of it and times it by 50 then divide it by 2, and then times the price of the fish by Ibs and you might of saved yourself 50+ dollars.
This is just 50 people, the cost adds up pretty quickly.
Another cost if you want to save money, dodge the tomatoes and get can tomaotes
Cooking for the 100 people
Doing the Preserved Lemon sauce- Grab yourself a large pot or a rondeau and times the recipe to 100 do the same thing for as above, it’s just going to take longer to reduce and blending this in batches will be your best bet!
The veggies- All you have to do is just have more veggies also bigger containers to store until needed
Salmon– Just searing the salmon on a couple of skillets will make it fly by quicker and laying on sheetpans while storing in the fridge until needed.
Cooking this will be different since you will have larger amounts of it. I would put in the oven at 240F (116C or 125C) and bring it up slowly verses high heat. This way all the middle ones will be perfect, and the ones from the out side will be overcooked and have a firm of salmon fat.
For the 1000
Just having a Tilt skillet and a couple of large ovens or if you are luckly like me I use a rational oven.
The Preserved Lemon sauce will reduce much quicker in this tilt skillet due to the wider radius, and I would check it more, since you don’t want to scorch it of course!