This week, we are excited to work with the best Alaskan wild-caught sockeye salmon available in Tennessee from the premier supplier and fisherman Captain Tony of Wild Alaska Salmon and Seafood, a two-year sponsor of the Franklin Farmers Market.
Captain Tony is like our local farmers in that he owns and manages the full process from net to table. This means you are buying directly from the fisherman with no middle seller involved, delivering the best taste, quality and value to your table.
Using beautiful whole side filet of wild-caught sockeye salmon paired with Rose Creek Farm micro greens and Hatcher Family Dairy unsalted butter will deliver the fresh flavor experience you’ve come to expect each week from the Franklin Farmers Market. All market ingredients are available each Saturday morning.
1 side of wild-caught Alaskan sockeye salmon, with the skin (Wild Alaska Salmon and Seafood Co.)
2 packages spicy micro greens (Rosecreek Farm)
3 tbsp. unsalted butter (Hatcher Family Dairy)
1 lemon, cut in half
2 tsp. olive oil
1 tsp. sea salt
Fresh ground black pepper
Thaw the side of salmon in the fridge overnight.
Fire up the grill and heat to medium-high, about 450 degrees. While the grill gets hot, season the salmon with 1 teaspoon olive oil, 1 tsp. sea salt and a little fresh ground black pepper from the mill.
When the grill is hot, take a paper towel dipped in a little vegetable oil and brush the grill surface to keep the salmon skin from sticking. Place the cut lemon halves and the salmon on the grill, skin side down, and close the lid.
Grill the fish until the flesh is firm but not overcooked, about 6-8 minutes (the safe internal temperature for cooked fish is 145 degrees, or until the fish is opaque and flakes easily with a fork). When the salmon is ready, carefully remove to a platter and keep warm. The lemons should also have taken on a nice charred color by then, so reserve them to finish the dish later.
While the salmon is on the grill, make the brown butter. Heat the butter in a small pan over medium heat until it begins to foam. Carefully continue to cook the butter until it begins to brown and has developed a nice nutty aroma. Just be careful not to burn it at this point.
Remove the pan to a safe place to cool slightly.
Place the micro greens in a small bowl and add the remaining 1 tsp. of olive oil and toss gently with a pinch of sea salt.
Now, spoon the brown butter over the grilled salmon, arrange the micro greens alongside the salmon and squeeze one half of the charred lemon over everything. Reserve the other charred lemon on the side.
Serve with boiled sliced fingerling potatoes, quinoa or couscous. Enjoy!