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By Michelle Lee for Vital Choice
Slow roasting mild and delicate Wild Alaskan silver (coho) salmon keeps the salmon delightfully moist despite its lower fat levels.
A warm salad of steamed new potatoes and asparagus are dressed with a bit of bubbly then a simple champagne vinaigrette, and fresh chives add a final burst of bright flavor.
Warm Silver Salmon Salad
Recipe by Michelle Lee for Vital Choice.
- 4 portions wild Alaskan silver salmon, thawed*
- 1 tablespoon organic extra-virgin olive oil
- Salt and pepper to taste
- 2 tablespoons fresh lemon zest
- 1 pound asparagus
- 1 pound new potatoes
- 4 tablespoons sparkling wine or dry white wine
- 2 tablespoons shallot, minced (about 1 medium bulb)
- 6 tablespoons organic extra-virgin olive oil
- 2 tablespoons Champagne vinegar
- 2 tablespoons fresh chives, snipped or chopped into small pieces
*Note: You can quick-thaw frozen salmon by immersing the unopened, vacuum-seal package in cold water for 20 minutes, or until it's flexible. Or, thaw the unopened package in the refrigerator overnight.
- Preheat the oven to 300ºF.
- Layer a steamer basket in the bottom of a large saucepan with a lid, add water to reach the bottom of the steamer basket and season with salt, bringing the water to a boil with the lid on the pan (keep an eye on the water level as the potatoes steam).
- Line a baking sheet with parchment paper, pat the salmon portions dry and place them on the parchment. Drizzle the salmon with olive oil, season to taste with salt and pepper, then top with lemon zest.
- Rinse and halve the new potatoes (or quarter them if they’re large). Place the salmon in the oven and the potatoes in the steamer basket and cover to steam.
- As the potatoes cook, trim the woody ends from the asparagus, then cut them into 1½-inch pieces.
- After mincing the shallot, place them in a small bowl, then add the olive oil and vinegar. Whisk well to create a vinaigrette, then add the fresh chives, reserving a small amount as a garnish.
- Once the potatoes are nearly tender (test them with a fork), approximately 12-15 minutes, add the asparagus pieces, cover the pan again and steam until the asparagus is tender and the potatoes are fully cooked, an additional 3-4 minutes.
- Keep an eye on the salmon and remove it from the oven once it’s just opaque and cooked to your desired level of doneness, about 15-18 minutes.
- When the potatoes and asparagus are done, drain them and put them in a large bowl. Pour the sparkling wine over the potatoes and asparagus and toss well.
- Dress the warm potatoes and asparagus with the vinaigrette and season to taste with salt and pepper.
- Divide the warm salad between four large plates. Top the salad with a portion of silver salmon, garnish with chives and serve immediately.