This week we are spotlighting Executive Chef Brian Scheehser at the new Trellis Restaurant at the Heathman Hotel in Kirkland, and pairing his delicious recipe with Brian Carter Cellars wine. Chef and gardner, Brian Scheehser grows the fresh vegetables and flowers used everyday at Trellis in a three-acre organic garden he maintains near the South 47 Farm on Northeast 124th Street between Woodinville and Redmond. We found the perfect wine to pair with this fresh Spring dish; Brian Carter Cellars Tuttorosso – Super-Tuscan Style Red Blend (Italian for ‘all red’) a blend of Sangiovese, Cabernet Sauvignon and Syrah. Taste a hint of white truffles, wild ripe blackberries and dark chocolate, a perfect compliment to the Salmon with red pepper relish.
Recipe: Grilled Salmon Salad with Red Pepper Relish and Tomato Vinaigrette
Serves 6
For the Red Pepper Relish:
- 3 large sweet red peppers, seeded and diced
- 1 large sweet onion, peeled and diced
- 2 teaspoons kosher salt
- ½ cup apple cider vinegar
- 4 tablespoons brown sugar
- 2 tablespoons mustard seed
For the tomato vinaigrette:
- 4 large ripe tomatoes
- ¼ yellow sweet onion
- ¼ cup olive oil
- ¼ cup champagne vinegar
- 1 clove garlic
- 1 large sprig tarragon
- ¼ teaspoon salt
- ¼ teaspoon pepper to taste
For the salmon and salad greens:
- 6 four-ounce filets of wild king salmon
- Sea salt and freshly ground pepper to taste
- Oil for the grill
- 12 cups mixed lettuces, washed, spun-dry, chilled
Tarragon sprigs, for garnish.
1. To make the red pepper relish. Toss the diced red pepper and onion in a bowl with the kosher salt; let stand for 20 minutes; drain and rinse. In a stainless-steel pot over medium-high heat, bring the apple cider vinegar to a boil with the brown sugar and mustard seeds. Stir in the red pepper and onion and cook until the mixture is beginning to dry out. Take the relish off the heat and let it cool to room temperature.
2. To make the tomato vinaigrette. Roughly chop the tomatoes and onion and puree them in a blender along with the olive oil, champagne vinegar, garlic, tarragon, salt and pepper.
3. Cook the salmon. Preheat a gas or charcoal grill. Season the salmon filets with salt and pepper, rub the grill with oil and cook the salmon flesh-side down until golden-brown, about five minutes. Turn and grill skin-side down until just cooked through, about 3 minutes more.
4. Distribute the greens evenly between six dinner plates and plant the grilled salmon on top of the greens. Drizzle the tomato vinaigrette over the greens and the salmon. Garnish each serving with a generous scoop of the red-pepper relish and fresh tarragon sprigs.
Read more on Chef Brian Scheehser, Trellis and The Heathman Hotel at Starting Fresh!
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