ATTENTION HOME CHEFS!
Here is your preview of the first mouth-watering recipe featured in Duke’s NEW seafood cookbook, As Wild As It Gets . . .Duke’s Secret Sustainable Seafood Recipes Including Intimate Tales of the Legend Himself. This week’s recipe is Wild Alaska Salmon with Pretty Pesto.
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
Wild Alaska Salmon With Pretty Pesto
We call it “pretty” pesto because Chef “Wild” Bill’s pesto is an incredible bright green and can really only be described as, well . . . pretty. The pesto itself tastes “pretty” delicious, too!
Two 8 oz Wild Alaska Salmon fillets
pinch Duke’s Ready Anytime Seasoning (see below)
½ cup Basil Almond Pretty Pesto (see below)
Sprinkle Wild Alaska Salmon with Duke’s Ready Anytime Seasoning and broil for 4-5 minutes per side. Top with Basil Almond Pretty Pesto.
Duke’s Ready Anytime Seasoning
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.
Makes approximately 3 cups.
1 cup Kosher salt
⅓ cup + 2 ½ 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
Tip from Chef “Wild” Bill: Try it with extra virgin olive oil as an alternative to butter with Essential Baking Company Sourdough Bread. Unbelievable taste!
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.