Smoked Salmon Eggs Benedict

Serves 4

With Mother’s Day brunch in mind, Beth Draiscoll offers a Zia Diner staple, their Smoked Salmon Eggs Benedict. “We smoke whole sides of salmon here at the Zia,” she says, “but I think good commercial lox is also just fine.” Beth notes that at the Zia, “We use the iconic blender Hollandaise first made famous by Julia Child. It holds fairly well and doesn’t ‘break’ as some recipes tend to do.”

To prepare the hollandaise sauce:

3 egg yolks

2 Tablespoon lemon juice

1/4 teaspoon salt

Pinch of cayenne

Pinch of black pepper

1/4 pound butter (1 stick), melted and warm

Whisk the egg yolks, lemon juice, salt, cayenne and black pepper in blender. With blender running, slowly drizzle in melted butter and mix until sauce comes together and thickens.

To put it all together:

8 English muffins

8 eggs (two per serving)

1 ounce Nova lox

Sprig of dill or Italian parsley

Poach eggs and rest on paper towels while toasting English muffins. Place Nova lox on each toasted muffin, top with a poached egg and pour some Hollandaise over each. Garnish with a sprig of dill or chopped Italian parsley and serve immediately.

Recipe by Beth Draiscoll of the Zia Diner; recipe appears in May 2014 Local Flavor

Grilled Salmon Filet with Fennel Salad, Ratatouille and Basil Oil

grilled salmon

Douglas Merriam

The following recipe is by Chef Matt Yohalem of Il Piatto Italian Farmhouse Kitchen, and is featured in the June 2014, Farm and Ranch issue. It can be made in large part with farm-fresh, local ingredients. Enjoy!

2 ½ cups extra virgin olive oil

½ cup fresh basil, leaves only

1 Tablespoon chopped parsley

1 ½ Tablespoons chopped garlic

2 lemons, zest and juice

4 boneless 4-6 ounce salmon filets (wild salmon if possible)

1 small eggplant, peeled and roughly chopped (1 inch squares)

1 red onion, ½ roughly chopped

2 bell peppers, 1 roughly chopped

1 zucchini, roughly chopped

1 head of fennel, stalks removed and roughly chopped

1 ripe heirloom tomato, roughly chopped

½ cup white wine

Salt and pepper

 

In a small Cuisinart or blender, combine ½ cup olive oil, ¼ cup basil, chopped parsley, ½ tablespoon chopped garlic, zest of one lemon. Puree. Set aside. Continue reading

Native Alder Plank Herb Salmon and Shrimp

Served with a Three Sisters Ragout

Serves 6

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Chef Jack Strong offers up this salmon and shrimp dish. “Three Sisters,” he explains, “is a Native combination of corn, beans and squash that is a traditional ancient farming technique. These three ‘sisters’ depend on each other to grow and thrive when planted together.” Continue reading