Pinot Wine and Bistro Chef Martin Franco joined us in the Great Day Kitchen Tuesday morning to prepare a delicious dish which you can enjoy at the restaurant.
Chef Franco also talked with us about Local Bites, an partnership between Fresno Mayor Ashley Swearengin and TasteFresno to support locally-owned restaurants.
You can take part in Local Bites on Tuesday, June 5th, from 6 p.m. to 8 p.m., at Pinot Wine Bar and Bistro -- 805 E. Olive Avenue, in Fresno. For more information, visit tastefresno.com/localbites.
Here is the recipe for Spice Rubbed King Salmon with Summer Garden Hash:
-- 2 6oz. King Salmon Fillets
-- 1 Tablespoon brown sugar
-- 1 Tablespoon za'atar (can be found in Mediterranean stores & delis)
-- 1 teaspoon ground cumin
-- 1 teaspoon paprika
-- 1 teaspoon garlic powder
-- 1 teaspoon chile powder (such as ancho, chipotle, New Mexican, etc.)
-- Olive oil
-- Salt & pepper, to taste
For the hash:
-- 1 zucchini, diced
-- 1/2 medium-sized red onion, julienned
-- 1/2 cup cherry or grape tomatoes, halved
-- 1/4 cup olives, sliced (I'm using castelvetrano olives. Your favorite olives can be substituted)
-- Fresh herbs, to taste
-- 1/3 cup white wine
-- 2 oz butter, unsalted, cubed
Preheat oven to 375 degrees.
For the spice rub:
Combine first 6 ingredients and mix thoroughly.
Lay salmon skin side down and season with salt & pepper and spice rub. Let sit for 10-15 minutes.
Add a few tablespoons to a large sauté pan and place over medium-high heat. When pan is ready, place salmon fillets in pan spice rub side down first to sear. To the same pan, add the zucchini, onion, tomatoes, and olives. Using a spatula, flip salmon over to continue cooking. Deglaze pan with white wine and place in oven to finish cooking salmon to desired doneness.
To finish sauce: remove salmon from pan and set aside in warm spot. Place pan back over heat and add butter. Swirl to butter emulsifies with wine. Season to taste with salt and pepper.
Place salmon on serving dish and spoon sauce over fish.