Ora King Salmon Recipe

Time1h

Serves2

Grilled over Beech wood, braised sunchoke, cracked mustard, sorrel creme

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Ingredients

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1
Prepare the Sunchokes
Peel and slice the sunchokes into thin rounds. In a pot, cover the sunchokes with water, add a pinch of salt, and bring to a boil. Cook until tender, about 10-15 minutes. Drain and set aside.
2
Make the Sorrel Crème
In a saucepan, heat the heavy cream over medium heat until just simmering. Add the sorrel leaves and allow to wilt for about 2 minutes. Remove from heat and blend until smooth. Season with salt and pepper to taste.
3
Prepare the Grill
Soak the beech wood chips in water for at least 30 minutes. Prepare your grill for indirect heat and add the soaked wood chips to create smoke.
4
Grill the Salmon
Season the Ora King salmon fillets with olive oil, salt, and black pepper. Place them on the grill away from direct heat. Close the grill lid and smoke the salmon for about 10-12 minutes or until cooked through and flaky.
5
Serve
On a plate, arrange the braised sunchokes, place the grilled salmon on top, drizzle with sorrel crème, and sprinkle cracked mustard seeds over the dish for garnish.