BIÂN Chef Ryan Maher's Seared Ora King Salmon Recipe With Grilled Peppers, Eggplant & Chimichurri by Belinda Lichty Clarke

Seafood Dinner
18 days ago
BIÂN Chef Ryan Maher's Seared Ora King Salmon Recipe With Grilled Peppers, Eggplant & Chimichurri

BIÂNis a new members’ only club in Chicago that’s got it all, including a health club, classes, co-working space, a med-spa, a doctor's office – and a gourmet restaurant. But this is not just a health club, and one of the big draws for members is the culinary experience led by Chef Ryan Maher.

Ryan Maher, Chef de Cuisine, BIÂN, began baking with his mother at 5 years old. That early passion for cooking led him to culinary school at  Kendall College and a job at the Peninsula Hotel. In 2014 he met his mentor, Chef Lee Wolen of James Beard Award Winning Boka Restaurant Group, which began a journey with him at the Michelin-starred The Lobby at the Peninsula, Michelin-starred Boka, and Somerset.

In 2020, Ryan accepted the position of Chef de Cuisine at BIÂN, a job that utilizes all of Ryan’s special skills sets: flexibility of cuisine, managing a team and curating a menu that is symmetrical to the restaurant’s ethos. Here is Chef Maher's Seared Ora King Salmon With Grilled Peppers, Eggplant and Chimichurri recipe!

Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour

Total Time: 2 hours

Ingredients

  • 6.5-ounce piece of Ora King salmon, skinned and de-boned
  • grilled shishito and jimmy nardello peppers
  • Chinese eggplant conserva
  • charred eggplant puree
  • chimichurri
  • picked dill, parsley and cilantro

Chimichurri

  • 5 green onions, grilled and finely chopped
  • 1 jalapeno seeded, grilled and finely chopped
  • 1 bulb garlic, finely grated
  • 1 tablespoon Aleppo pepper
  • 3 tablespoons chopped capers, with their juice
  • 1 bunch cilantro, finely chopped with stems
  • 2 tablespoon fish sauce
  • 1 bunch parsley, leaves picked and finely chopped
  • 2 cups extra virgin olive oil
  • 1 pinch ground cumin
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine vinegar

Here's how to make it:

  1. For the peppers, remove the stems and seeds, toss in olive oil, season with salt and grill over high heat. Find the hottest spot on your grill so that the skin of the peppers can char a bit without overcooking.
  2. For the puree, remove the stem of the eggplant, and slice in half lengthwise. Toss the halved eggplant in olive oil, season with salt and roast at 425 degrees F in the oven until the skin starts to char. Transfer to a high-speed blender and blend on high while streaming about 1 ounce of olive oil through the lid of the blender. Blend until smooth. Season with salt to taste.
  3. For the conserva: This method is a tasty and versatile way to preserve most vegetables. Slice the Chinese eggplant to 1/8-inch rounds. Combine 1 cup rice wine vinegar, 1 cup water, 1/4 cup honey and a pinch of salt in a saucepot. Bring this liquid to a boil. Cook the eggplant in this liquid until it becomes somewhat transparent and loses some, but not all, of its structure (or about 30 seconds). Strain the eggplant from it's liquid and cover it completely with extra virgin olive oil. The eggplant has now been cooked, pickled and submerged in oil to be used later on.
  4. For the chimichurri, combine all the ingredients and season with salt and honey to taste.
  5. For the salmon, preheat oven to 325 degrees F. Season the salmon evenly on all sides with salt. Heat a pan dressed with 1 ounce of olive oil until the oil begins to ripple. Sear the salmon flesh side down. Leave this pan on the heat until the salmon begins to caramelize on it's edges. At this point transfer the pan to the oven and cook to medium (roughly 6 to 8 minutes, or until internal temperature reaches 135 degrees F).
  6. To plate, place a spoon-sized dollop of the puree on the plate. Place the seared Ora King salmon beside it. Dress the fish with the grilled peppers, eggplant conserva, chimichurri and picked herbs.

Note: Why do we use Ora King salmon? This salmon is of the highest quality with naturally high amounts of fat and omega 3s.

Photo Chef Ryan Maher, Chef de Cuisine, BIÂN

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The Best Halibut Recipe: This Easy Pan-Seared Halibut Recipe Is Simple

This Mayonnaise Baked Cod Recipe Will Make a Fish Lover Out of Anyone

Easy Salmon Piccata Recipe: This Salmon Recipe With a Creamy Caper Sauce Is Ready in 15 Minutes

Easy Salmon Recipes: This Marinated Salmon Recipe Is a Dinner Game Changer

Donna John
This looks absolutely delicious!!! Belinda Lichty Clarke
Belinda Lichty Clarke
And, the club is fantastic, too! Tons of light and great vibe!
bepositive
That looks amazing! 😋
Elisa A. Schmitz 30Seconds
Wow, I can't wait to check out this cool club, and this amazing recipe. Thank you for sharing, Belinda Lichty Clarke . Keep the delicious recipes coming, please! #yum

join discussion

Please login to comment.

recommended tips

Ribeye Steaks With Mushroom Gravy Recipe: Easy Pan-Seared Steak Recipe With Creamy Herb Mushroom Gravy

Amish Lazy Day Roast Recipe: This Tender 5-Ingredient Beef Tips Recipe Makes Its Own Gravy

Ground Beef Hamburger Steaks Recipe With Onions & Mushrooms Is a Classic Blue Plate Special

Rockin' Roast Beef Crostini Recipe: Beef Tenderloin Crostini With Caramelized Mushrooms & Garlic Mayonnaise

Got 30 seconds? Sign up for 30Seconds.com and get the best of our tips each week!