chenery park's grilled salmon with sherry vinegar sauce

3 whole russet potatoes
about 1 pound, peeled and halved lengthwise
10 cloves fresh garlic
peeled, about 1 head of garlic
4 oz soft butter
to taste, can use less
1 tbsp heavy cream
kosher salt and white pepper
to taste
1 whole red onion
2 tbsp sugar
2 tbsp champagne vinegar
1 lb tatsoi
olive oil
kosher salt and pepper
to taste
4 whole salmon fillets
6 ounces each
2 tsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tbsp butter
2 whole shallots
large, thinly sliced, about 1/4 cup
1 tsp cracked black peppercorns
2 sprigs fresh parsley
2 sprigs fresh thyme
kosher salt
to taste
1/4 cup dry sherry
1/4 cup sherry vinegar
4 oz heavy cream
4 1/2 oz chilled butter
sliced into 1/4-inch pieces
salt and pepper to taste
  • mixing bowl
  • large skillet
  • grill
  • baking sheet
  • aluminum foil
  • small saucepan
  • large pot
Collin's family threw him a surprise 30th birthday party in San Francisco. Carm made dinner arrangements for a party of thirty at Chenery Park, a local restaurant within walking distance from their home. Collin entered the restaurant to a long table of 30 guests holding up their menus to hide their faces. The group then started to sing Happy Birthday. After a festive dinner, the afterparty was at Collin and Carm's house. Mr. Oguro put on a great show of storytelling and karaoke for the guests. This salmon was one of the dishes that the guests enjoyed at Chenery Park that night.
Garlic Mashed Potatoes
Bring a large pot of salted water to a boil. Add the potatoes and garlic and cook until the potatoes are tender. Strain.
Pass potatoes and garlic through a food mill or ricer and return to the pot.
Fold in the butter and cream, and add salt and pepper to taste.
Tatsoi with Pickled Onions
Combine onion, sugar and vinegar in a mixing bowl. Let stand for 1 hour.
Meanwhile, prepare the tatsoi. Cut the leaves away from bulb, leaving about 1/4 inch of stem attached. Rinse and let dry.
In a large skillet, heat oil over medium heat; add onion mixture. Sauté 1-2 minutes. Add tatsoi and sauté for 3-5 more minutes, until the leaves begin to wilt. Add salt and pepper to taste.
Grilled Salmon
Start grill and preheat it for about 20 minutes or until it reaches medium heat. Rub the salmon with olive oil and season with salt and pepper. Grill 7-10 minutes on each side, or until fish is opaque or starts to flake when prodded with a fork.
Or, preheat the oven to 400°F. Line a baking sheet with foil and set a grill or broiler rack on top. Rub salmon with olive oil, season with salt and pepper, and place on the rack. Bake about 15-20 minutes, or until fish is opaque or starts to flake when prodded with a fork. Prepare the sauce while the salmon cooks.
Sherry Vinegar Sauce
In a small saucepan over medium-low heat, cook shallots in 1 tablespoon butter, with peppercorns, parsley, thyme and a pinch of salt, for about 5 minutes.
Increase the heat to medium, add the sherry and deglaze the pan. Bring to a simmer and cook until reduced by half. Add the vinegar; reduce by half. Add the cream; reduce by half.
Reduce heat to low and add the butter pieces, 3 or 4 at a time, and whisk continuously until all are fully emulsified.
Strain the sauce, discarding the herbs. Return the sauce to the pan and season to taste with pepper and additional salt, if necessary. Keep warm.
To serve: Transfer the salmon to plate and spoon 1 tablespoon sauce over each piece. Pass extra sauce at the table.
source: Chenery Park