Chinook Salmon recipe available from Jeff Mahony of McCormicks
2 lb. Wild Salmon (King or Sockeye in 8 oz. portions)
1/4 lb. Dungeness crab meat
1 lb. baby spinach
1/2 cup sour cream
2 cups crushed or diced canned tomatoes
1 tbsp. dried oregano
1 tbsp. dried basil
1 teaspoon chili flakes
1 teaspoon minced garlic
1 teaspoon fennel seed
Olive oil as needed
Salt and pepper
Season salmon portions with salt and pepper. Heat sauté pan over medium–high heat; once hot, add olive oil. Sear salmon on each side until golden brown. Do not overcook; salmon should be medium-rare to medium. Remove to holding plate.
Heat sauté pan over medium-high heat; once hot, add olive oil then minced garlic. Sauté until just browned, then add crab. When crab is warmed through, remove to holding plate.
Combine remaining ingredients and cook over medium heat until spinach has wilted and a pinkish sauce has formed. Do not overcook. Add to crab mixture.
Place salmon on plate and top with Florentine crab sauce. Serve with your favorite rice recipe or some sautéed zucchini and mushrooms.
Jeff Mahony, Executive Chef
McCormick & Schmick's Seafood Restaurant