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Recipe: Crispy Salmon, Autumn Apple Slaw and Creamy Scallion Grits

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.


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