~Chef G

Directions: Guest Chef G’s SEARED SOCKEYE SALMON

SALMON;
Season salmon fillets (skin removed) with sea salt and black pepper, and pan sear over med-high heat, about 2 minutes each side.

BUTTER;
Slowly melt 1 stick salted butter in a small saucepan over med-lo heat. Toss in 2 tbsp fresh lime juice, 2 tsp ground chipotle chile pepper, 1 tsp finely chopped cilantro, and 2 cloves minced garlic. Once melted, reduce heat to low and allow flavors to gently infuse into the butter. Be careful not to brown or burn the butter. Skim if needed.

POTATOES;
Thoroughly rinse about 1-1/2 lbs small Yukon Gold potatoes (or whatever kind you have on hand), place in a gallon-sized plastic bag, and microwave on high for 8 minutes. Empty cooked potatoes into large bowl.

Using a masher, smash potatoes to break up. Add a cup of milk, 1/2 cup sour cream and mix well with a fork until soft. Using the fork or heavy whisk, briskly whip potatoes, adding more milk as necessary to achieve desired consistency. Season with sea salt, white pepper, and smoked paprika.

ASPARAGUS;
The key to good asparagus is to use thicker spears, not the wimpy little twig-looking thingys. For the “naked” asparagus, toss with a little olive oil and sea salt, then sauté over medium heat for about 3-4 minutes.

For the bacon-wrapped asparagus I recommend using uncured bacon because it’s thin, not too salty, and cooks quickly. Just take 1-3 spears (depending on the size) and wrap tightly with one slice of bacon. Pan fry over medium heat until bacon is browned and cooked on all sides. I prefer cooking the bacon-wrapped asparagus on the stovetop because the spears remain firmer than if baked or roasted. Grilling works well also.

PEPPERS & ONIONS;
Slice one bell pepper and one medium red onion. Lightly char over med-high heat. Reduce heat, add 1 tbsp butter, and toss in pan for about a minute. Add a pinch of salt if desired.

-OR-

Char pepper and onion, then add 1/2 cup of your favorite pickle juice and cook until liquid evaporates. (I used juice from my homemade spicy pickles).
_________________________________

When everything is done, put it all on a plate, drizzle that wonderfully flavorful butter over the fish, and devour it…like a BOSS!