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February 4, 2013

Arrows Restaurant: Roasted Salmon with Mom’s Sauce, String Beans and Pine Nuts

James Beard Award winning Maine chefs Mark Gaier and Clark Frasier of Arrows and MC Perkins Cove Restaurants in Ogunquit, ME are getting some national attention in Rachael Ray’s magazine, EveryDay with Rachael Ray. They are featured in an article entitled “For the Love of Food” and are one of three chef couples from hot restaurants around the country, sharing a recipe that brought them closer – perfect for foodies who also love Valentine’s Day.

Mark and Clark have shared their Roasted Salmon with Mom’s Sauce, String Beans and Pine Nut recipe which reminds them of a special dinner at Clark’s family’s house – sealing Mark’s new love of salmon and of course the relationship.

Screen Shot 2013-01-25 at 3.16.14 PM
image and recipe courtesy of rachaelraymag.com

Roasted Salmon with Mom’s Sauce, String Beans and Pine Nuts
Mark Gaier and Clark Frasier, Arrows Restaurant and MC Perkins Cove, Ogunquit, ME

¼ cup red wine vinegar
¼ cup balsamic vinegar
2 Tablespoons firmly packed brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1½ teaspoon grainy mustard
1½ teaspoon finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 Tablespoons EVOO, plus more for brushing
Ice water
6 ounces green and yellow string beans
2 skinless salmon fillets (6 to 7 ounces each)
1 Tablespoon butter
2 Tablespoons pine nuts, toasted

Position a rack in the center of the oven; Preheat to 424°. In a medium bowl, stir together the two vinegars, brown sugar, Worcestershire, soy sauce, mustard, and chopped rosemary; season with salt and pepper. Whisk in 9 Tablespoons EVOO.

In a large pot, bring 2 quarts water and 1 Tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Add the string beans to the boiling water and cook until brightly colored and al dente, about 1 minute; drain and plunge immediately into the ice bath to cool completely. Drain again, then pat dry.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary spring under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 3 minutes. Remove and tent with foil.

In a medium skillet, melt the butter over medium heat; cook until light golden, 1 to 2 minutes. Immediately add the toasted pine nuts and cook for another 30 seconds, stirring to coat with butter. Add the beans, season with salt and pepper and cook, stirring occasionally, until hot, about 2 minutes. Divide the beans and pine nuts between 2 plates.

Using a spatula, transfer the salmon fillets to the plates and drizzle each with another spoonful of sauce. Serve immediately.

Dinner for 2.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.

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