Pan Roasted
Wild King Salmon
with Charred Tomato Horseradish Sauce and Crispy Vegetables

Pair with Small Block Series Mount Veeder Chardonnay or Napa Valley Chardonnay

Yield: 4 portions

Ingredients – Charred Tomato and Horseradish Sauce

10–12 each Roma tomatoes
8 oz Chopped Pomi tomatoes (or high end canned chopped tomatoes)
¼ cup Horseradish, grated
½ each Sweet onion, sliced ½-inch thick
1 oz Olive oil
½ each Sweet onion, diced
6 each Garlic cloves, sliced
Water to cover, approximately 2 cups
Salt and Ground black pepper

Ingredients – Fennel Slaw

1 each Fennel bulb, core removed, shaved
1 Tbsp. Fennel fronds, chopped
1 Tbsp. White balsamic vinegar
1 Tbsp. Extra virgin olive oil
Salt and Ground black pepper

INGREDIENTS – Crispy Vegetables

½ lb. Portabello mushrooms, gills removed, sliced ¼-inch thick
½ lb. Haricot verte
½ lb. Yellow wax beans
1 qt. Buttermilk
2 cups Panko
2 cups Flour
Oil to deep-fry in
Salt and Ground black pepper


1 ½ lbs. Wild King Salmon, skinned, bones removed
2 Tbsp. Extra virgin olive oil
Salt and Ground black pepper


  1. For the Charred Tomato and Horseradish sauce: Core tomatoes and place on a baking sheet with the sliced onion in a 400ºF oven. Cook until the tomatoes are charred on the exterior and soft all the way through. The onions should be charred, but tender. Rotate the tomatoes as they are cooking to ensure that they char on all sides.
  2. Place the diced onions in a sauce pan with 1 oz of olive oil. Cook over medium heat to caramelize the onions. Add garlic and cook until aromatic. Add charred tomatoes, and Pomi tomatoes. Bring to a simmer. Add enough water to cover the tomatoes and bring back to a simmer. Cook for 1–1 ½ hours, until reduced and thick. Season with salt and pepper.
  3. Place mixture through the food mill and finish with the horseradish. Adjust seasoning with salt and pepper.
  4. For the Crispy Vegetables: Season the buttermilk with salt and pepper. Place the vegetables in the buttermilk and let soak for 10–15 minutes. Preheat deep fryer to 350ºF.
  5. Combine the flour and panko in a wide bowl. Drain the vegetables and gently toss (in batches) the vegetables with the panko mixture to coat. Gently drop the individual vegetables into the hot oil and deep fry until golden brown. Drain well on paper towels. Hold in a warm place.
  6. For the Fennel Slaw: Combine the fennel and fennel fronds in a bowl. Add vinegar and olive oil. Season with salt and pepper.

  7. For the Salmon: Season the fish with salt and pepper. Let sit for 10 minutes.

  8. Heat a large sauté pan over medium high heat. Add olive oil and salmon, presentation side down. Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.

  9. Place the a spoonful of sauce on the plate. Place a generous handful of crispy vegetables on the sauce. Top with the salmon, and place fennel slaw on top of the salmon.