By Chef Mark Kalix
Salmon:
2 each, 6 ounce filet skin-on salmon - score the skin with a sharp knife
Salt and pepper to taste
1 teaspoon vegetable oil
1 tablespoon butter
1. Preheat a medium pan, add oil and butter then add salmon, skin side down.
2. Cook until the skin is golden brown and crispy before flipping. Cook to your desired taste.
Slaw:
1 each, small gala apple - thinly sliced on mandolin
2 each, red radish - thinly sliced on mandolin
1 each, stalk celery - peeled and thinly sliced
1/2 lemon - juiced
1 teaspoon gastrique - see recipe below
Salt and pepper to taste
1. Combine all ingredients.
Grits:
1 cup instant grits
4 cups chicken stock
2 sliced scallions (whites and greens)
1/2 red pepper, finely diced
1/2 stick butter
Salt to taste
1. Combine grits and chicken stock in a medium pot, bring to a simmer and cook until creamy.
2. Remove from heat and add scallions, red peppers, butter and salt.
Gastrique:
1/2 cup white sugar
1/2 cup cider vinegar
1. Combine both ingredients in a small pot, bring to a boil, reduce to a simmer until sugar is completely melted.
2. Let cool before use.
Panco:
1/2 cup dry toasted in a small sauté pan.