KOKANEE SALMON WITH OREGON SOUFFLE TOPPING
Curtis Smith, Chef de Cuisine at Beverly?s Oregon Souffle 4 egg whites 1 cup cheddar cheese ½ cup green onions, chopped 2 tsp dill 1 ½ cups mayonnaise 4 tbsp parsley 1tsp salt ¼ tsp white pepper Kokanee 12 boneless kokanee filets Salt and pepper to taste Flour as needed 2 oz clarified butter or canola oil Oregon soufflé: Beat egg whites until stiff in a bowl. Fold in cheese, onions, dill mayonnaise, parsley, salt and pepper. Kokanee: Preheat oven to 400 degrees. Sprinkle kokanee with salt and pepper. Dredge in flour and shake off excess. Heat butter or oil in skillet and cook kokanee for one minute on each side then transfer to baking sheet. Top each filet with two tablespoons of Oregon sauce and bake for 8-10 minutes until kokanee is cooked through and Oregon sauce is light brown. Serve immediately.
SEARED PEPPER CRUSTED AHI TUNA
Karla Graves, Owner & Chef, Paprika Restaurant Tomato Vinaigrette 6 plum tomatoes, diced 1 shallot, minced ¼ cup balsamic vinegar 2/3 cup extra virgin olive oil ¼ cup shredded fresh basil and minced fresh chives 2 tsp kosher salt 1 tsp freshly cracked black pepper 1 tbsp sugar Mix all ingredients, allow to sit for at least one hour Ahi Tuna 4 6-8 oz. tuna fillets (sushi quality) 4 tbsp freshly cracked black pepper 1 tbsp kosher salk olive oil for cooking Method: Brush fillets with olive oil. Heat a heavy skillet to smoking. Coat Ahi fillets with cracked pepper and sprinkle with salt. Brush pan with olive oil. When pan is smoking, lay fillets in pan and sear quickly on all sides. Remove from pan and set aside to rest. To Serve: Stir 1 tsp horseradish into mashed potatoes (use more if desired). Place potatoes on plate. Top with Ahi, then tomato vinaigrette. Sprinkle with addition fresh basil.