Phil goes wild for Sockeye Salmon
Fri, 01 Jun 2012 00:13:21 GMT —
"This week I finally got some fresh, wild salmon," said Chef Phil Murray, Owner of Phil's on Front in Traverse City. "It's a nice pink fillet -- a very, very nice fish."
Phil is helping you create some of his favorite dishes in your own kitchen every week on UpNorthLive Tonight on ABC 29&8 at 6:30 p.m.
This week Phil is making healthy tasty with his Sauteed Wild Salmon recipe:
Wild salmon fillet
Organic mixed greens
Flour, or for gluten-free, try rice flour
Sea salt & finely ground pepper to taste
Get 10-inch saute pan hot. "But not too hot," said Phil. Put olive oil in pan to coat thoroughly. Place wild salmon fillet in flour, dust entire fillet. Sprinkle with sea salt and finely ground pepper. Shake off excess flour.
Place in pan and saute
for one to two minutes on each side. When half way done, add sherry. Let simmer. Mix in greens, then let wilt.
"The salmon is medium-rare, and the greens are just wilted and warm," said Phil.
Lastly, place grilled asparagus on top. Bon Appetite!
If you can't wait until next week, stop in at
Phil's On Front
in downtown Traverse City. Phil's on Front is located at 236 East Front Street.
If you missed last week, click
for Phil's Soft-Shell Crab Almandine recipe.