WÜSTHOF Employee Recipes: Seared Salmon with Rösti, Radicchio & Oranges
Food & Drink
Welcome to the WÜSTHOF Employee Recipe Series
Sometimes, the best way to answer age-old questions like “What should I cook tonight?” or “What should I bring to brunch?” is to simply ask around. Luckily at WÜSTHOF, we’re surrounded by exceptional kitchen knives and passionate home cooks. We heard so many brilliant recipe ideas around the proverbial water cooler that we decided to start compiling them into an employee recipe series to share with our community.
Throughout these recipes and videos, you’ll get a glimpse into the way WÜSTHOF employees like to use our premium knives in their own lives. Some of our colleagues, like Fiona, are all about fine, decorative details, like making a lovely Summer Melon Cake out of the season’s peak produce. Others, like Raphael, use cooking to feel connected to loved ones, such as his family recipe for bigos, a Polish-style hunter’s stew.
Home cooks are WÜSTHOF’s greatest inspiration, and we’re so grateful that some wonderful cooks (and colleagues!) are here to help us spark an appetite. They’re in charge of the recipes, and we’re in charge of the perfect kitchen tools. Win-win!
Ingredients
For the Rösti:
5 medium Russet potatoes
Salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup diced, thick-cut bacon
For the salad, vegetables & salmon:
1 small navel orange
½ cup diced, thick-cut bacon
1 medium head radicchio, quartered
Salt, to taste
2 tablespoons olive oil
1 medium carrot, julienned
1 stalk celery, julienned
1 small leek, green tops removed, trimmed and julienned
1 (8-ounce) skin-on salmon fillet
Directions
To make the rösti, bring a large pot of salted water to a boil. Add the potatoes and boil until cooked through but still somewhat firm, 10 to 12 minutes — a fork will easily pierce the potato to the center but still feel a little resistance. Remove the potatoes and rinse under cold water until they’re cool enough to handle. Pat dry.
Preheat the oven to 400°F with a rack set in the center. Generously coat a glass pie dish or 8 x 8-inch baking dish with olive oil. Set aside.
Using a paring knife or utility knife, peel the potatoes (discard the skins) and use the large holes of a box grater to grate them into a medium bowl. Season with salt and pepper, and add 1 cup bacon. Use two forks to gently stir everything together; this compresses the starchy ingredients as little as possible so your rösti remains fluffy.
Transfer the rösti mixture to the prepared pie plate (or baking dish), lightly pressing everything down into a snug, even layer. Bake for 20 minutes. Remove the rösti from the oven and drizzle the top with 2 tablespoons of olive oil. Return the rösti to the oven and bake until golden brown, 25 minutes longer.
Meanwhile, prepare the salad, vegetables, and salmon. Cut the peel from the orange and segment it into a small bowl to collect any juices. Set the orange segments and juice aside.
Add the remaining ½ cup bacon to a large, cold skillet and set the skillet over medium heat. Cook, stirring occasionally, until the bacon fat has rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to the bowl with the oranges — reserve the bacon fat in the skillet.
Increase the heat to medium-high and add the radicchio quarters to the reserved skillet. Sear on both sides until lightly browned and wilted, about 2 minutes per side. Using tongs, transfer the radicchio to the bowl with the oranges and bacon; season with a pinch of salt and mix everything together. Set aside.
Return the skillet to medium-high heat — add a tablespoon of olive oil if the skillet looks dry. Add the carrot, celery, leek, and salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Season the salmon with salt. Push the vegetables to one side of the skillet and reduce the heat to medium. Add the salmon, skin-side down to the open side of the skillet. Cook undisturbed until the skin releases easily from the pan and the salmon is opaque ¾ of the way up the fillet, 6 to 8 minutes. Flip the salmon. Cook until the fish is opaque throughout and soft pink in the center, 2 to 3 minutes longer on the fleshy side.
Arrange the cooked vegetables on a large plate and nestle the salmon on top (you can serve the salmon with the crispy skin side up or down — cook’s choice!). Serve with a big scoop of rösti and the warm radicchio-orange salad. Spoon any leftover orange-bacon juices from the bottom of the salad bowl over the salmon and enjoy.
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