Visitors to the Alaska State Fair in Palmer should plan to stop by Trout Unlimited Alaska’s Savor Bristol Bay event on Sunday during the fair’s “Wild Salmon Day.” From 11:30 to 1:30 p.m. we’ll be handing out tasty grilled salmon bites, expertly prepared by Chef Jerry Duran of Turkey Red, one of Palmer’s best known restaurants.

We’ll also have a Bristol Bay salmon T-shirt making station for the kids. Bring your children and watch as they use Bristol Bay salmon to paint, print and decorate their own T-shirt to take home (all for a small donation of your choice.) That’s from 10 a.m. to 5 p.m. at the Trout Unlimited Alaska booth.

Here’s the recipe Chef Duran will to prepare the salmon. He calls this creation “Grilled Salmon with Fennel, Spinach Salad and Olive Tapenade.” Bon appetit!

INGREDIENTS:

2 Salmon Fillets skinned and portioned as you like

SALAD

2 Fennel bulbs
2lb Fresh Spinach

VINAIGRETTE

Juice and zest of Oranges should be strained
¼ c Fine diced Red Onion
1 Tbs Garlic
¼ Tsp Chili flakes
2 Tbs Chiffonade Mint
1 c Extra Virgin Olive Oil
½ c Rice Wine Vinegar
OLIVE TAPENADE
1c Pitted and minced Green or Kalmata Olives
½ c packed Parsley minced Very Fine
1 lemon juiced
½  c Red Onion minced very fine
½ c Capers Rinsed and drained, minced very fine
½ Tsp Chili FlakeS

METHOD:

1. Make olive tapenade by combining olives, parsley, lemon juice, onion, capers, and chili flakes. At this point you need to taste the mixture for salt and consistency. You can add olive oil if needed or vinegar for brightness depending upon your liking.
 
2. Next make the vinaigrette. Combine orange juice and zest, onion, garlic, chili flakes, mint and vinegar. Wisk until homogenous mixture is achieved.

3. Slowly add in oil so that you completely emulsify (i.e. combine) the oil with vinegar mix until you have achieved homogenous mixture again.

4. For the salad, cut fennel bulb in half and remove core, making 45 degree cuts on either side.  Slice fennel as thin as possible and place in water.  Mix to order or as needed for family style meal. Mix salad with vinaigrette and place on bottom of plate laying several pieces of salmon on top of salad.

5. Grill salmon, skin side up  season with olive oil and salt and pepper. Once turned place a small dollop of olive tapenade and allow to finish cooking .I prefer salmon medium- rare but this does not have an effect on finished  product.
  
6. Toss salad with vinaigrette placed on bottom of plate. Lay salmon over salad and enjoy!