ATTENTION HOME CHEFS!
Here is your preview of the first 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 Oh So Blueberry Wild Alaska Salmon.
Each week we will release a NEW recipe for you to recreate in your own kitchen. Snap a pic and post to Facebook, Instagram or Twitter with #RECREATEDUKES and you will be entered to win a $50 gift card good at any of Duke’s Chowder House six locations and an autographed copy of the book. Every entry is also entered to win the grand prize of TWO admissions to my Sustainable Seafood Shindig, sure to be the “Party of the Year.” On top of that you get TWO autographed copies of the book AND a $100 Duke’s gift card. (Valued at $350)
Submissions must be posted by Thursday at noon and this week’s winner will be announced next Saturday (and notified via email so be sure to fill out the form as well!).
Every entry is also entered to win the grand prize
Oh So Blueberry & Goat Cheese Wild Alaska Salmon
Two 8 oz Wild Alaska Salmon fillets
½ cup goat cheese (we use Laura Chenel brand), shaped into two rounds
2 tbsp minced fresh organic basil leaves, stems removed
4 tbsp orange liqueur (Grand Marnier or Cointreau)
- Broil Salmon for 6-8 minutes.
- Top with goat cheese and broil until goat cheese melts—don’t take your eye off of it—this should take approximately 2 minutes, but every broiler is different. Remove from broiler.
- In a small sauté pan, “bloom” blueberries on medium-high heat. Cook blueberries and orange liqueur with the basil for 1 minute. (Do not overcook.)
- Spoon the blueberry/basil mixture over goat cheese and Salmon. Then pour remaining liquid into a small ramekin for dipping.