Blackened Pier 22 Premium Icelandic Salmon With Dill Pickle Leeks Vinaigrette & Everything Fritters

By Chef Michael Voltaggio
Salmon

• 2, 6-oz portions Pier 22 Premium Icelandic SkinOff Salmon Fillet
• 1 tbsp Katy’s Kitchen Kosher Salt
• 1 tbsp Activated Charcoal Powder
• 1 tbsp Katy’s Kitchen Garlic Powder
• 1 tbsp Katy’s Kitchen Onion Powder
• 1 tbsp Katy’s Kitchen Smoked Paprika
• 1 tbsp Katy’s Kitchen Sugar
• 1 tsp Katy’s Kitchen Chili Powder
• 1 tsp Katy’s Kitchen Dried Oregano
• 1 tsp Katy’s Kitchen Black Peppercorns, freshly ground
• 1/4 cup Trifoglio Premio Olive Oil Blend
• 1/4 cup Shamrock Farms Unsalted Butter, diced
• Juice of 1 Markon First Crop Lemon

Dill Pickle Leeks Vinaigrette

• 2 Bulbs Trimmed Markon Leeks
• 50 g Dijon Mustard
• 175 g Champagne Vinegar
• 375 g Trifoglio Premio Olive Oil Blend
• 3 tbsp Markon Dill, chopped
• 5 g Katy’s Kitchen Kosher Salt

Everything Fritters

• 50 g Katy’s Kitchen Onion Powder
• 50 g Katy’s Kitchen Garlic Powder
• 50 g Cracked Caraway Seed
• 100 g Poppy Seed
• 100 g Katy’s Kitchen Sesame Seeds, toasted
• 5 g Katy’s Kitchen Café Grind Black Pepper
• 15 g Katy’s Kitchen Kosher Salt
• Xtreme High Oleic Fry Oil
• 225 g Shamrock Farms Cream Cheese
• 10 g Katy’s Kitchen Sugar
• 125 g Katy’s Kitchen All-Purpose Flour, sifted
• 5 g baking powder
• 2 Fair Meadow Eggs

1. Mix all spices. Coat each salmon portion in blackening spice.  Heat a pan and add 50/50 oil.  Place seasoned salmon in pan.  Sear on both sides (2 minutes each side). Add butter, baste until desired doneness. Squeeze lemon over the salmon.
2. Julienne the leeks. Blanch in boiling water for 4 minutes. Shock in ice bath until cool. Drain, and squeeze out excess water.
3. Combine mustard and vinegar. Add salt. Emulsify in the oil. Add the chopped dill.
4. Dress the leeks with the desired amount of vinaigrette or just enough to coat.  Season with salt and pepper.

To Make the Fritters

1. Combine onion powder, garlic powder, caraway seed, poppy seed, Sesame seeds, black pepper, and 3 g of salt to create Everything Bagel Spice.
2. In a stand mixer, whip cream cheese like creaming butter for pie dough. Turn mixer to low speed. Mix flour, sugar, baking powder, and 12 g salt. Add the dry mix to the cream cheese mixture. Add eggs one at a time until well mixed.
3. Add 25 g of Everything Bagel Spice to half of the batter. Fry at 330°F for 5-6 minutes rotating in oil using a spider