Here is your preview of this week’s mouth-watering recipe featured in Duke’s NEW cookbook,
As Wild As It Gets . . .Duke’s Secret Sustainable Seafood Recipes Including Intimate Tales of the Legend Himself. This week’s recipe is Topless Wild Alaska Salmon Sliders.
This is your chance to test and review the recipe to be entered to win a $50 gift card good at any of Duke’s Chowder House six locations. All you have to do is download the recipe, recreate it at home and post a picture on Facebook, Twitter or Instagram with the hashtag #RECREATEDUKES and you will then be entered to win. All weekly winners will automatically be entered for a chance to win the grand prize, a $100 gift card and an autographed copy of the book.
Submissions must be posted by Thursday at noon on the Facebook, Twitter or Instagram and this week’s winner will be announced the Sunday following the week long contest (and notified via email so be sure to fill out the form as well!).
Every entry is also entered to win the grand prize!
We’re always a little nervous when a party of two orders this—fights have broken out over the third slider. Don’t worry; we keep a stocked first-aid kit (and extra sliders) at the ready. Just to be safe, you may want to double the recipe at home.
Serves two as an appeteaser
Three 1¼ oz Wild Alaska Salmon Fillets
½ tsp Duke’s Ready Anytime Seasoning
½ tsp Let’s Be Clarified Butter (see below)
1 slice Essential Baking Company Rosemary
Bread cut in 3 pieces
1 Tbsp Basil Almond Pretty Pesto (see below)
3 half slices tomato
• Fillet Salmon using the deep-skin method,
which is to remove the gray matter along
with the skin and pluck the pin bones with
needle-nose pliers or boning tweezers. If you
are buying from your local fishmonger, ask to
have the fillet deep-skinned as well.
• Season Salmon pieces with Ready Anytime
Seasoning and grill them on medium-high in
¼ tsp of Let’s Be Clarified Butter. They will
cook very quickly, 3-4 minutes.
• Cut bread into three portions and grill in
remaining Let’s Be Clarified Butter. Then
smear each slice with ½ tsp Basil Almond
• Add tomato and hot Salmon and then top
with remaining Basil Almond Pretty Pesto.
Duke’s Ready Anytime Seasoning gf
Makes approximately 3 cups
This is your go-to spice for French fries or anything broiled. It’s perfect for mixing up in a big batch and storing for use “anytime.” It’s savory and salty with a little heat, and herbs to mellow out the burn.
1 cup Kosher salt
⅓ cup + 2½ Tbsp lemon pepper
¼ cup pepper
¼ cup Creole seasoning
¼ cup granulated garlic
5 tsp dried oregano
5 tsp dried basil
5 tsp dried marjoram
5 tsp dried thyme
5 tsp dried rosemary
¼ cup sugar
• Mix all ingredients well and store in an airtight container.
Let’s Be Clarified Butter gf
Clarified butter is simply butter with the milk solids removed. Chefs like it because of its clean, butter flavor, and it doesn’t burn as easily as regular butter.
• Slowly melt Darigold butter in a heavy-gauge pan. Skim the white foam off the top with a spoon.
• Boil Darigold butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through cheesecloth, leaving the brown specks in the bottom of the pan. Refrigerate or freeze.
Basil Almond Pretty Pesto
Traditional pesto is made with pine nuts, which are delicious but very expensive, and if they aren’t roasted right, they can be a little “off” tasting. Chef “Wild” Bill converted me to this pesto made without pine nuts. The almonds are fantastic and one of the healthiest foods on Duke’s menu.
Makes enough for 10 Wild Alaska Salmon With Pretty Pesto.
1 cup fresh organic basil (tightly packed)
¼ cup Roasted Garlic Cloves (see below)
¼ cup roasted almonds
¼ cup Parmesan cheese and ¼ cup Asiago cheese, grated and combined
1 tbsp Duke’s Ready Anytime Seasoning (see above)
2 tbsp fresh lemon juice
5 oz or 10 tbsp extra virgin olive oil
Blend all ingredients except olive oil in a food processor. Slowly add olive oil until emulsified. Keep refrigerated.
Roasted Garlic Cloves
Shell and peel 1 pound fresh garlic cloves. Make sure hard tops are cut off. There should be no dark spots.
Toss garlic in ¼ cup of extra virgin olive oil.
Place garlic in a small baking dish and completely cover so no air escapes.
Roast garlic until golden brown and cloves are soft to the touch.
Cool in refrigerator.
Tip #1 from Chef “Wild” Bill: Strain the oil off the garlic cloves, and the next time you are using a recipe that calls for garlic and olive oil, use this oil. It’s very flavorful, infused garlic olive oil, great for pasta dishes.
Tip #2 from Chef “Wild” Bill: After cooling, place oil and roasted garlic in blender and make roasted garlic paste. It is great as a healthy spread. Or add to mayo and make roasted garlic mayo. I’ve even made roasted garlic mustard by adding to Dijon.