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Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades
Recipe courtesy Executive Chef Roy Breiman of Salish Lodge & Spa
- Total Time:
- 1 hr 40 min
- Prep:
- 25 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 15 min
- Level:
- Intermediate
- Yield:
- 1 to 2 servings
Ingredients
- SALMON:
- 2 tablespoons chopped tarragon leaves
- 1 shallot minced
- 1 tablespoon sherry vinegar
- 2 tablespoons grapeseed oil
- Pinch salt
- 4 salmon fillets
- SCALLOPS:
- 1 tablespoon minced ginger
- 1 tablespoon minced roasted garlic
- 1/2 teaspoon minced lime zest
- 1 teaspoon minced chives
- 1 teaspoon lime juice
- 4 tablespoons grapeseed oil
- Pinch salt
- 4 scallops, medium size
- HALIBUT:
- 1/2 teaspoon minced lemon zest
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon ground star anise
- 1 tablespoon lemon juice
- 4 tablespoons grapeseed oil
- Pinch salt
- 4 halibut fillets
Directions
Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes.
© Recipe courtesy Executive Chef Roy Breiman of Salish Lodge & Spa