We are excited to bring you this recipe from the executive chef at the Pinery Country Club.
Chef Clark Church is passionate about it and this particular kind of Salmon and included more information about it after the recipe and photo.
Skuna Bay Salmon with
Organic Red Quinoa Grape and Tomato Salad (Serves 4)
- 4 each 8oz Skuna Bay Salmon Fillets
- 2 Cups Red Quinoa
- 4 Cups Chicken or Vegetable Stock
- 3 Tbls Diced or Slivered Garlic
- 1 Cup Chardonnay
- ½ Cup Chopped Fresh Herbs (Italian Parsley, Chives and Thyme)
- 1 Cup Small Diced Carrots, Onion and Celery
- 1 Cup Sweet 100 or Grape Tomatoes, Cut in half
- 1 Cup Red and Green Grapes, Cut in half
- ½ Cup Celery Leaves (Yellow and Light Green Leaves)
- ½ Cup Italian Parsley (Whole Leaves)
- ¼ Cup Basil (Torn)
- ¼ Cup Capers
- 2 each Lemons (zest)
- Salt and Fresh Ground Pepper
Bring 4 cups of stock to a rolling boil. Rinse quinoa under cold water and then add to the stock, cover and simmer for about 30 minutes or until quinoa is fully cooked. Cool and reserve.
In medium sauté pan, sauté fresh garlic until lightly golden brown. Add your chopped fresh herbs and Chardonnay, reduce by half. Add quinoa and season with salt and fresh ground pepper.
- Season Salmon with salt and fresh ground pepper.
- Heat a large sauté pan on medium/high.
- Add a little EVO to the pan and add the fish.
- Cook until you get a nice golden brown sear on the top side of the fish.
- Turn the fish over and continue to cook until you reach the desired temperature for your fish.
(Grilling the Salmon is a great twist on the plate)
- In small mixing bowl add your tomatoes, grapes, capers, parsley leaves, celery leaves, basil and lemon zest.
- Add a little EVO and season with salt and fresh ground pepper to taste.
- (Add juice from the lemons to the salad for extra citrus flavor)
- Plate as seen in the photo below.
Clark Church – Executive Chef at the Pinery Country Club
Chef Clark Church grew up in Sister Bay, Wisconsin and graduated from Fox Valley Technical College in Appleton, Wisconsin in 1994 with an Associate’s degree in Culinary Arts. After graduating from college he immediately became the Executive Chef at The Whitetail Inn, a fine dining establishment in Northern Wisconsin. Clark chose to move to the Aspen area to further his knowledge in the culinary field and was fortunate to hold the title of Executive Sous Chef at the famous Hotel Jerome for four years working under former Executive Chef and James Beard award nominee Todd Slossberg.
After leaving the Hotel Jerome, Clark had a vision to start his own restaurant and catering company and in 2007, Garnish Café and Catering was created and it was an exciting and successful venture. Garnish is the 2007, 2008 and 2009 winner of the “Soupskol” contest that takes place in Aspen for Clark’s famous “Church’s Chowder”! Clark also won in 2010 for his new creation, “Wisconsin Beer Cheese Soup”. Chef Clark resides in Centennial with his wife Jodi and his two sons Carson and Wesley. Since he has been at the Pinery Country Club, he has continued to create healthy farm to table cuisine using only the finest and freshest local ingredients.
Skuna Bay Salmon
This is the only farm raised sustainable salmon in the world to receive the BAP (Best Aquaculture Practice) certification in all their farm sites. BAP is the foremost independent certification association in North America. The fish arrive to me on Sunday and Thursday, 36 hours from swimming.
Visit http://www.skunasalmon.com/ for more information.
The Pinery Country Club is participating in 5280 Denver Restaurant Week this year.
February 23 – March 8
Available Wednesday – Saturday evenings
The Pinery’s Dinner Menu will honor the Denver Restaurant Week and couples will receive a complete gourmet meal for two for just $52.80. Select wines will also be priced at just $52.80 per bottle.
Members are invited to call (303) 841-2060 to make your reservations and see your server for featured specials. If you aren’t a member “yet” find one and ask to be their guest or better yet be sure to attend the next open house and get a feel for the club for yourself.