Ora King Salmon with Spinach & Chow-Chow. The salmon is served over top wilted greens and shallots and is surrounded by a tangy, zesty mixture of a pickled vegetable chow-chow.
While on our trip to Napa Valley, we had the pleasure of a behind the scenes tour of The French Laundry restaurant, kitchen, and gardens. We enjoyed a dinner of steak frites and escargot at Bouchon, a sandwich and latte at the Bouchon Bakery and we grabbed a bucket of the famous chicken at Ad Hoc. #IYKYK
Both the French Laundry and Bouchon kitchens are fully outfitted with the Thomas Keller Insignia collection of cookware.
After sampling a few of Chef Thomas Keller’s wonderful restaurants in Yountville, we found ourselves totally inspired by the Michelin starred chef. So, we decided to recreate this simply elegant and harmonious-balanced Ora King Salmon with Spinach & Chow-Chow recipe of his. Simple enough for a weeknight meal but elevated enough to serve to guests.
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Ingredients
Make the pickled vegetables for the chow-chow the day before
- Garlic
- Cauliflower florets
- Red onion
- Cucumbers
- Radishes
- Orange bell pepper
- Jalapeno
- Water
- White wine vinegar
- Sugar
- Thyme sprigs
- Mustard seeds
For the Chow-Chow Vinaigrette
- Whole-grain mustard
- Shallots
- Extra virgin olive oil
- Pickling liquid from pickled vegetables
- Lemon
- Kosher salt
For the Salmon and Spinach
- Canola oil
- King Ora Salmon with skin (Chinook)
- Lemon
- Spinach leaves rinsed and dried (or mixture of spinach and baby kale leaves)
- Kosher salt
- Shallots
- Pickled chow-chow, recipe above
- Lemon
- Maldon sea salt flakes
- Microgreens, optional
See recipe card for quantities.
Instructions
Prepare Pickled Vegetables the Day Before
When preparing your vegetables, cut them to a size that is as uniform as possible for consistent pickling. Add the garlic, cauliflower florets, onions, cucumbers, radishes, bell pepper and jalapeños into a mason jar.
Combine the water, vinegar, sugar, thyme, mustard seeds, and garlic in a saucepan and bring to a simmer.
Pour the hot pickling liquid over vegetables and close the jar. Chill and store the jar in the refrigerator until the next day.
Make the Chow-Chow Vinaigrette
Strain the pickled vegetables from the jar, saving the pickling liquid. Remove the thyme sprigs and coarsely chop the vegetables.
In a bowl whisk together all the vinaigrette ingredients.
Add the chopped pickled vegetables and gently mix together. Set aside until ready to plate.
Cook the Salmon
Heat an 11” skillet over medium-high heat.
Pat dry the salmon.
Drizzle a thin coating of canola oil on the bottom of the pan. When the oil is shimmering, carefully place the salmon into the skillet skin side down. The oil is hot and may splash.
TIP: Chef Thomas Keller recommends you place the short edge of the salmon closest to you going down first to prevent being splashed by the hot oil.
When the edges of the salmon begin to brown, reduce the heat to medium. Continue to cook until the salmon becomes opaque a third of the way up the sides about 3-4 minutes depending on the thickness.
Carefully flip the salmon to quickly cook the flesh side of the fish, approximately 30 seconds.
Remove the salmon from the skillet and place on a paper towel-lined plate to drain.
Turn off the heat and pour the oil into a heat safe bowl or measuring cup.
Sauté the Spinach & Kale
Toss the spinach leaves with the grated lemon zest and mix until combined.
Place the skillet used for the fish over high heat. Add 1⁄3 of the spinach, season with a pinch of salt and 1⁄3 of the minced shallots. Repeat this two more times. Then gently stir.
Turn the heat down to medium, and cook, stirring constantly until the spinach has all just wilted. Do not overcook.
Remove the spinach mixture and drain on a paper towel lined plate.
Plate and Serve
Divide the spinach among four shallow bowls (or plates) then place a piece of salmon, skin side up overtop. Spoon the pickled chow-chow around the fish. Finish with a sprinkle of sea salt, a squeeze of lemon juice and microgreens (if using).
What is Chow-Chow?
Chow-chow is a pickled vegetable relish that doubles as a salad dressing. It is a vibrant and zesty mixture of vegetables that has a perfect balance of sweet and sour, making it a versatile addition to various dishes. Chow-chows vary in ingredients depending on the region of origin.
Watch how this King Salmon recipe was made here.
BTS – Tour of The French Laundry
Equipment Used
This Ora King Salmon with Spinach & Chow-Chow recipe was prepared in the Hestan Culinary Thomas Keller TITUM® Nonstick Insignia 11” Sauté Pan. We also used the Provisions Mixing Bowls and a NanoBond Saucepan. Cooked on the Hestan Home Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Ora King Salmon with Spinach & Chow-Chow recipe or if you enjoyed this Behind the Scenes – Tour of The French Laundry, please drop back and leave us a comment and rating here.
We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Ora King Salmon with Spinach & Chow-Chow
Ingredients
Make the pickled vegetables for the chow-chow the day before
- 4 cloves garlic peeled and lightly crushed
- 3 ounces cauliflower florets 85 g
- ½ red onion diced
- 3 ½ ounces cucumbers cut ½ inch quarter circles (100 g)
- 6 medium radishes quartered (approximately 75 g)
- ½ orange bell pepper charred and peeled, then rough chopped.
- 1 jalapeno thinly sliced using a mandoline
- 1 ⅔ cup water 400 g
- ¾ cup white wine vinegar 200 g
- ¾ cup sugar 200 g
- 2 thyme sprigs
- 1 tablespoon mustard seeds
For the Chow-Chow Vinaigrette
- 1 tablespoon whole-grain mustard or more to taste
- ¼ cup shallots minced (10 g)
- ¼ cup extra virgin olive oil 60 g
- ⅛ cup pickling liquid from pickled vegetables 35 g
- ½ lemon juiced
- Kosher salt to taste
- For the Salmon and Spinach
For the Salmon and Spinach
- Canola oil
- 4 x 6-ounce 175 g portions King Ora Salmon with skin (Chinook)
- 1 lemon zested
- 24 ounces 680 g spinach leaves rinsed and dried (or mixture of spinach and baby kale leaves)
- Kosher salt
- ¾ cup shallots minced (50 g)
- Pickled chow-chow recipe above
- Squeeze of lemon
- Maldon sea salt flakes
- Microgreens optional
Instructions
Prepare Pickled Vegetables the Day Before
- When preparing your vegetables, cut them to a size that is as uniform as possible for consistent pickling. Add the garlic, cauliflower florets, onions, cucumbers, radishes, bell pepper and jalapeños into a mason jar.
- Combine the water, vinegar, sugar, thyme, mustard seeds, and garlic in a saucepan and bring to a simmer.
- Pour the hot pickling liquid over vegetables and close the jar. Chill and store the jar in the refrigerator until the next day.
Make the Chow-Chow Vinaigrette
- Strain the pickled vegetables from the jar, saving the pickling liquid. Remove the thyme sprigs and coarsely chop the vegetables.
- In a bowl whisk together all the vinaigrette ingredients.
- Add the chopped pickled vegetables and gently mix together. Set aside until ready to plate.
Cook the Salmon
- Heat an 11” skillet over medium-high heat.
- Pat dry the salmon.
- Drizzle a thin coating of canola oil on the bottom of the pan. When the oil is shimmering, carefully place the salmon into the skillet skin side down. The oil is hot and may splash. TIP: Chef Thomas Keller recommends you place the short edge of the salmon closest to you going down first to prevent being splashed by the hot oil.
- When the edges of the salmon begin to brown, reduce the heat to medium. Continue to cook until the salmon becomes opaque a third of the way up the sides about 3-4 minutes depending on the thickness.
- Carefully flip the salmon to quickly cook the flesh side of the fish, approximately 30 seconds.
- Remove the salmon from the skillet and place on a paper towel-lined plate to drain.
- Turn off the heat and pour the oil into a heat safe bowl or measuring cup.
Sauté the Spinach & Kale
- Toss the spinach leaves with the grated lemon zest and mix until combined.
- Place the skillet used for the fish over high heat. Add 1⁄3 of the spinach, season with a pinch of salt and 1⁄3 of the minced shallots. Repeat this two more times. Then gently stir.
- Turn the heat down to medium, and cook, stirring constantly until the spinach has all just wilted. Do not overcook.
- Remove the spinach mixture and drain on a paper towel lined plate.
Plate and Serve
- Divide the spinach among four shallow bowls (or plates) then place a piece of salmon, skin side up overtop. Spoon the pickled chow-chow around the fish. Finish with a sprinkle of sea salt, a squeeze of lemon juice and microgreens (if using).
Notes
Chow-chow is a pickled vegetable relish that doubles as a salad dressing. It is a vibrant and zesty mixture of vegetables that has a perfect balance of sweet and sour, making it a versatile addition to various dishes. Chow-chows vary in ingredients depending on the region of origin.
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