Wild Alaskan Coho Salmon
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Wild Alaskan Coho Salmon

By September 28, 2026

Recipe courtesy of Erica Medina, Chef de Cuisine, The Country Club of Virginia (Richmond, Va.).

Ingredients

Instructions

Procedure for the Coho Salmon:

  1. Portion the salmon and thoroughly dry the skin.
  2. Season both sides with kosher salt.
  3. Heat a sauté pan over medium-high heat with enough olive oil to lightly coat the bottom.
  4. Place the salmon skin-side down in the pan and gently press for the first several seconds to prevent curling.
  5. Reduce the heat slightly and continue cooking until the skin is deeply golden and crisp.
  6. Add the butter, crushed garlic cloves, oregano sprigs and black peppercorns.
  7. Turn the salmon and repeatedly baste with the aromatic butter until cooked to the desired temperature while remaining moist in the center.
  8. Remove from the pan and allow to rest briefly before plating.

Procedure for the Pimentón Nage:

  1. Char the red peppers over an open flame, under a broiler or on a hot grill until the skins are deeply blackened on all sides.
  2. Transfer the peppers to a covered container and allow them to steam for approximately 10 minutes.
  3. Peel away the charred skin and remove the stems and seeds.
  4. Heat a small amount of olive oil in a saucepan over medium heat.
  5. Add the shallot, garlic and thyme and sweat gently until softened and aromatic without developing significant color.
  6.  Deglaze with sherry and reduce by approximately half.
  7.  Add the roasted peppers and fish stock and bring to a gentle simmer. 
  8. Cook for 10-15 minutes to allow the flavors to develop.
  9. Remove the thyme stems and transfer the mixture to a blender.
  10. Blend until completely smooth, adding the smoked paprika generously until the nage is deeply aromatic and distinctly pimentón-forward.
  11. Season with salt and black pepper.
  12. Adjust with sherry vinegar to balance the sweetness of the roasted peppers and brighten the nage.
  13. With the blender running, slowly stream in the extra-virgin olive oil to emulsify and create a silky texture.
  14. Pass through a fine-mesh strainer if desired and reserve warm for service.

Procedure for the Herbed Fregola:

  1. On the stove, Bring a large Rondeaux of Salted water to a boil.
  2. Transfer the fregola into the pot of boiling water and cook until just tender.
  3. Drain thoroughly. Toss in EVOO, Cool + Store.
  4.  For service, heat the remaining olive oil in a sauté pan.
  5. Add the garlic and shallot and cook gently until aromatic and translucent.
  6. Add the cooked fregola and sauté until heated through and lightly coated in the aromatic oil.
  7. Fold in the basil, thyme, oregano, parsley and preserved lemon.
  8. Season with salt and black pepper to taste.
  9.  Reserve warm for plating.

Procedure for the Crispy Chickpeas:

  1. Make sure the cooked chickpeas are thoroughly drained and completely dry.
  2. Heat frying oil to approximately 350°F.
  3. Fry the chickpeas until crisp and lightly golden.
  4. Drain well.
  5. While still hot, season with cumin, dark chili powder and kosher salt.
  6. Reserve in a dry area until service.

Procedure for the Saffron Rouille:

  1. Place the saffron threads in the hot water and steep for 10-15 minutes until the liquid becomes deeply golden and aromatic. 
  2. Place the bread in a bowl and pour enough saffron liquid over it to soften completely.
  3.  In a blender or food processor, combine the softened bread, garlic, egg yolk, Dijon mustard, and lemon juice.
  4.  Blend until smooth.
  5. With the machine running, slowly stream in the olive oil and neutral oil until a thick emulsion forms.
  6. Thin gradually with additional saffron water until the rouille reaches a smooth consistency.
  7. Season with salt and adjust the acidity if necessary.
  8. Refrigerate until service.

Procedure for the Blistered Tomatoes:

  1. Heat a sauté pan over high heat.
  2. Add the olive oil followed by the tomatoes.
  3. Cook quickly, allowing the tomatoes to blister and lightly char while maintaining their shape.
  4. Season with salt and black pepper.
  5. Remove from the heat and reserve warm.

Procedure for the Toasted Pine Nuts:

  1. Heat a sauté pan over medium-low heat.
  2. Add the pine nuts and olive oil.
  3. Toast gently, stirring frequently, until golden.
  4. Season lightly with kosher salt.
  5. Remove immediately from the pan and cool.

Procedure for Plating and Serving:

  1. Spoon the warm pimentón nage into the base of each plate or shallow bowl.
  2. Place a portion of the herbed fregola slightly off-center.
  3. Arrange the blistered tomatoes around the fregola.
  4. Scatter the crispy chickpeas throughout the plate.
  5. Place one salmon portion over the fregola with the crisp skin facing upward.
  6. Spoon or pipe the saffron rouille around the salmon.
  7. Finish with toasted pine nuts.
  8. Tear fresh nasturtium petals by hand and scatter over the dish immediately before serving.
  9. Serve while the salmon skin remains crisp and the nage is warm.
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