1889 August | September 2018

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farm to table Washington Recipes Salmon Worth Savoring Salmon Aguachile SEATTLE / Brimmer & Heeltap David Valencia SERVES 6-8 FOR SALMON BRINE 2 ¾ cups water ¼ cup sugar 2 ¼ tablespoons salt 1 salmon fillet, 3-5 pounds FOR AGUACHILE 1 white onion, charred 1 bunch cilantro 3 serrano peppers, charred 2 ¼ cup fresh squeezed lime juice Salt to taste FOR PICKLED RADISHES 10-12 radishes, sliced thin 13 ½ tablespoons water 13 ½ tablespoons red wine vinegar 13 ½ tablespoons sugar 2 teaspoons salt FOR SALMON BRINE Combine all ingredients until well dissolved and place salmon in brine for at least one day. Cut salmon to quarter-inch cuts. FOR AGUACHILE Char white onion and serranos on an open flame. Once charred, place in blender with cilantro and lime juice and blend. Season with salt to taste. FOR PICKLED RADISHES Combine water, sugar, salt and vinegar and pour over radishes. Let them pickle for at least a day or two. TO FINISH Place cut salmon in a bowl with a little aguachile to season fish. Place on plate with pickled radishes, fresh red onion and cilantro. Shio Koji Cured Grilled Salmon. Shio Koji Cured Grilled Salmon SEATTLE / Wa’z Hiro Tawara SERVES 2 2 salmon filets, 2-4 ounces 3 tablespoons shio koji (fermented rice) 2 tablespoons grated daikon radish 4 tablespoons “tosazu” vinaigrette FOR VINAIGRETTE 4 teaspoon rice vinegar 1 tablespoon mirin 1 teaspoon Usukuchi (light color soy) 1 tablespoon dashi Spread shio koji on both sides of the salmon filets and store in a resealable plastic bag. Marinate a minimum of 2 hours or up to overnight. Set the oven to broil on high and grill the fish for 4 minutes on one side. Turn fish over and broil an additional 1 minute until cooked through. Time may vary slightly depending on the thickness of the filets. Mix the grated daikon radish with tosazu vinaigrette and put it next to the salmon. Other additions can include green strawberry, salmon egg and grilled garlic scapes. Alaskan King Salmon Crudo UNION / Alderbrook Resort & Spa Ben Jones SERVES 4-5 16 1-ounce slices freshly sliced raw king salmon 4 ounces lime juice 4 ounces olive oil 32 lime segments Lime zest Black pepper (2 twists from a grinder) 7 tarragon leaves 1-2 sorrel leaves, gently torn 1 mint leaf, torn to small pieces ½ teaspoon flaked sea salt Lavosh crackers long enough to cover the plate Place lime segments on top of the slices of salmon and also squeeze a little on top of each piece. Zest a quarter lime over each plate. Add black pepper, tarragon, sorrel, mint and flaked sea salt. Cover plate with Lavosh crackers and top with the crudo. MORE ONLINE For more Washington recipes, head to <strong>1889</strong>mag.com/recipes
Meet the Locals Whether you’re a pro photographer or just serious about your Instagram, snap photos of all manner of wildlife all the way around the Loop. #wildlifeofthecascadeloop FREE Travel Guide cascadeloop.com Visit the island you can drive to! anacortes.org 360.293.3832
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1889 August | September 2018

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