Share this page
Spring Chinook Salmon with Sweet Potato Ravioli
Astoria Spring Chinook Salmon, Sweet Potato Ravioli, Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue from Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR
For the Sweet Potato Ravioli Dough:
In a Kitchen Aid mixer with the paddle attachment mix together the sweet potato, 2 egg yolks, crème fraîche, and fines herbes on medium speed until well incorporated. Reserve. Mix the semolina and all-purpose flours together until well incorporated, then transfer to the mixer with the dough hook attachment. Slowly incorporate the eggs and the egg yolks until a ball forms around the hook. Continue to knead the mixer for 5 minutes or until the dough begins to lighten in color. Using the pasta attachment, roll out the dough to the number 6 setting and reserve sheets. Cut pieces of pasta into 3 inch squares, brush two perpendicular sides of the square with egg wash, put 1 tablespoon of the sweet potato filling in center, and fold over to make an isosceles triangle, ensuring that there are no air pockets in the ravioli.
For the Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue:
Take a small knob of the butter and sweat the garlic and shallots, do not caramelize. Add wine and reduce to au sec. Add zucchini, sage and rosemary, then mount with butter. When butter is fully emulsified, add the tomatoes to keep texture and freshness.
For the Astoria Spring Chinook Salmon:
Dry the salmon very toughly, and season all surfaces with fine sea salt. Over medium heat, warm the grapeseed oil in a skillet. Once hot, put salmon, 1 portion at a time, skin side down, in the pan, allowing 15 to 20 seconds for pan to recover before adding the next piece of fish. To ensure crispy skin, do not disturb pan and make sure the heat stays constant for 7 minutes. Once skin is crispy, flip and sear the other sides of the salmon for 1 minute. Put on a cooling rack to rest.
To Assemble and Serve:
Boil the raviolis in salted water for 2 minutes. To plate, divide the ravioli and coat with the Beurre Fondue. Top with a fillet of Astoria Spring Chinook Salmon and garnish with parsley.
Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR