New Zealand King Salmon Rillettes

Miso Marinated New Zealand King Salmon

Yep - I did it - I took one of the simplest, most amazing preperations for butterfish aka black cod aka whatever and I modified it a bit for our New Zealand King Salmon.

The recipe for the marinade is really simple.  All you need for my version is White Miso, Top-of-the-South Sauvignon Blanc, Mirin and Sugar.  Go 1/2 cup on each of the ingredients.  Place all ingredients into a sauce pot and bring to a slight boil ensuring you stir often so the sugar disolves.

Let the marinade cool and place your fish into a ziploc bag.  Add the marinade.  Remove the excess air from the bag and let the marinade work on the fish for three days - rotating the fish in the marinade once or twice per day.

Once you're ready to cook - I heat a convection oven to 450 degrees F and let the salmon cook for 6-8 minutes.  I drop the temp to 250 and let the salmon cook for 3-5 more minutes.  If you are lacking caramelization - bust out the blow torch.

The end result is a beautifully charred and crispy/caramelized outside with a luscious and flavorful salmon flavor on the inside.  Amazing!

Taste of the Nation - Los Angeles 2012

This years @TOTNLA was a huge success.  With a large amount of money raised for the cause, it seemed like everyone had a good time (I know I did).

Here are a few photos of the event:

Chef David Plonowski of Bar Pintxo cooking up another batch of Paella with Saffron Bomba Rice, Chicken and Carlsbad Mussels.  The dessert that that was made was delicious too - Vanilla Panna Cotta with Puffed Wild Rice, Chocolate Flakes, and a Berry Sauce

People eating away!

The amazing Fideua Black Ink Calamari from Chef Perfecto Rocher of Lazy Ox Canteen in Downtown LA.  This dish was one of my favorites and strangely reminded me of Kraft Mac n' Cheese in a strange, weird way.  I hope that comment isn't taken the wrong way.

The VIP Tent

Chef Chris Cosentino presented this table of porky goodness.  The restaurants of P!GG, Incanto and Boccalone were being represented here and the Oyster with Nduja was really delicious.

(FŌNUTS) - amazing - vegan and gluten free doughnuts that are simply magical.  I wonder if we can work together on making a savory New Zealand King Salmon FŌNUT with Manuka Smoked Salmon.  One combo I really enjoyed @TOTNLA was a strawberry FŌNUT with fresh mint ice cream.  The other combo which was excellent was the chocolate FŌNUT with vanilla bean ice cream.  YUM!

My friend Marcel Vigneron and Haru Kishi serving up delicious Nitro cocktails.

Pour Vous representing with serious libations.

The one and only @starrykitchen (Nguyen Tran) giving away those flavorful "SNOW CONES"

One of the best dishes of the day in my opinion was the fried chicken thighs from Plan Check and Chef Ernesto Uchimura and his team.

The Lukshon table to the left and the Public Kitchen and Bar in the center.  Both had delicious offerings.

Matthew Kang of Scoops / Scoops Westside (@mattatouille )

Fishy Shots

Here are a few photos of our New Zealand King Salmon:

New Zealand King Salmon

New Zealand King Salmon

Please contact me with a comment below OR @fishinLA for more information.