Restaurants›GEORGE Restaurant›Copper River Salmon, Lemongrass Mayo, Smoked Egg Recipe

Copper River Salmon, Lemongrass Mayo, Smoked Egg Recipe

Inspired by GEORGE Restaurant
Time1h
Serves4

Indulge in the exquisite flavors of our Copper River Salmon, renowned for its rich, buttery texture. This dish is beautifully complemented by a zesty lemongrass mayo that adds a refreshing twist. Finished with a delicate smoked egg, each bite offers a harmonious blend of smokiness and zest, making it a must-try for seafood lovers.

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Ingredients

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Salmon

Lemongrass Mayo

Smoked Egg

Method

Preparation of Salmon

1

Season and Cook Salmon

Preheat a grill or skillet over medium-high heat. Brush the Copper River salmon fillets with olive oil, then season with salt and black pepper. Grill or sear for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Making Lemongrass Mayo

2

Prepare the Mayo

In a bowl, combine mayonnaise, finely chopped lemongrass, lime juice, minced garlic, and salt. Mix until well combined and set aside.

Smoking the Eggs

3

Smoke the Eggs

Prepare a smoker or stovetop smoking setup with wood chips. Place the whole eggs on the rack and smoke them for approximately 30 minutes. Once done, remove and cool. Peel the eggs and set aside.

Assembly

4

Plate the Dish

On a plate, place the grilled salmon fillet, top it with a generous dollop of lemongrass mayo, and serve with sliced smoked eggs on the side. Enjoy your Copper River Salmon with Lemongrass Mayo and Smoked Egg!

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