The personal website of Chef John Brand
Seafood does not have a license plate
Verlasso Salmon with Achiote Quinoa, Watermelon and Arugula Salad 6 ounce block cut Verlasso salmon Achiote Glaze 1 ounce achiote 1 oz curry powder 1 oz cumin 1 oz mustard 1 large clove garlic 1 ea whole shallot 1 ounce soy sauce 1 ounce olive oil blend 1 lime, juiced blend all in vita prep …
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Fennel Cured Salmon with Horseradish Pickled Green Tomatoes, Goat Cheese and Radish Cured Salmon 2 pounds of Verlasso salmon, skin on 3 cups of kosher salt 3 cups of brown sugar ¼ cup black peppercorns, crushed ¼ c fennel seeds 6 sprigs of fresh dill, chopped 1 cup vodka Method: Mix salt, sugar …
This main course is all about summer; celebrate with local vegetables and the ever popular Meyer Lemon curd. Salmon continues to be a popular menu item and well spoken of. It is important to know as much about your salmon as possible. Enjoy this summer treat; the recipe may have extra caponata which is great …
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Salmon I recently saw a menu that stated wild atlantic salmon and realized that the restaurant was embarrassing all other chefs. Atlantic salmon is a species and a completely farmed product, the largest of the aquaculture industry and grown all over the world. Pacific salmon includes five species with the majority of them wild caught …
Salmon and Oregon White Sturgeon Carpaccio Caviar, Mache, Lemon Chive Blini Cure One side salmon One side sturgeon 1 oz fresh dill 1 oz toasted fennel seed, ground 16 oz sea salt 16 oz sugar 16 oz vodka Method: Marinate salmon and sturgeon with dill, salt, fennel, sugar, and vodka 24 to 48 hours. Rinse …
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Salmon with Proscuitto, Butternut Squash, Arugula and Guajillo Port Reduction 6 oz salmon, block cut, proscuitto wrapped 3 oz roasted butternut squash 1 oz arugula 2 oz Guallijo Port Reduction Roasted Butternut Squash 2 each butternut squash, peel and large dice. Toss with olive oil, salt and pepper and grainy mustard. Roast in oven at 350 degrees …
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