Sake-Steamed Sockeye Salmon With Sake Butter

Seattle celeb chef Tom Douglas, who helped define Pacific Northwest cuisine, offers this spin on salmon, a perpetual city favorite.


1 stalk lemongrass, split lengthwise
2 cups water
2 cups sake
10 ginger coins (1/8-inch-thick slices from a knob of fresh ginger)
2 star anise pods
Peel of 1 orange
1-1/2 pounds salmon fillet, cut into 4 portions
Lime wedges

Sake butter:
2 tablespoons peeled and finely julienned ginger
1 tablespoon minced shallots
1 tablespoon unsalted butter
1/2 cup plus 1 teaspoon sake
1 tablespoon heavy cream
8 tablespoons cold unsalted butter, cut into large dice
1/2 teaspoon fresh lime juice
Kosher salt


Bruise the lemon grass with the back of a knife. Place the lemongrass, water, sake, ginger, star anise, and orange peel in the bottom of a Chinese bamboo steamer. Bring water to a boil. Put the salmon in the steamer basket and cover. Steam until salmon is done, about four to five minutes.

To make the sake butter, in a small saucepan on medium-high heat sweat the ginger and shallots in one tablespoon of butter for two to three minutes. Add the sake, bring to a boil, and reduce by two-thirds, about three minutes. Add the heavy cream, bring to a boil, and reduce by half, about two minutes. Add butter to the sauce, bit by bit, while whisking constantly. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining teaspoon of sake and the lime juice. Season to taste with salt.

Place a salmon fillet on a plate and top with sake butter. Garnish with a lime wedge. Serve with steamed rice and steamed baby bok choy.

Servings: Serves four

Endive Salad With Roasted Pears

Made with fresh produce, this salad created by Kathy Casey offers crisp tastes of the Pacific Northwest. From Kathy Casey’s Northwest Table © 2006 Kathy Casey. For best results, make the cranberry vinaigrette first.


2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped


Preheat oven to 500 degrees Fahrenheit. Cut the pears into 1-inch pieces. Whisk together olive oil, balsamic vinegar, and salt in a large bowl, then mix in pears. Spread the pears on a lightly greased baking sheet and roast for seven to ten minutes, or until lightly caramelized.

Cut the root end and top off the frisée. Rinse thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the frisée and endive in a large, deep bowl with the remaining greens.

Mix 1/2 cup Dish D’Lish Cranberry Vinaigrette in with the greens (recipe below). Divide among large dinner plates. Top each with pears, cheese, cranberries, and hazelnuts. Pass additional dressing.

Servings: Serves four to six

Dish D’Lish Cranberry Vinaigrette

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper


Combine cranberries, sugar, and vinegar in a small saucepan and cook over medium heat until the cranberries pop, four to five minutes. Remove from the heat and let cool. Purée the mixture in a blender, adding in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper.

Rosemary Roasted Crab

Harvested from Puget Sound, Dungeness crab is a local treat. Seattleite Cynthia Nims shares this recipe she designed to show off the crab’s decadent flavor. From Crab (2002) in the Northwest Homegrown Cookbook Series © Cynthia Nims.


2 whole cooked Dungeness crabs (about 2 pounds each), cleaned, portioned, shells lightly cracked, or 1-1/2 pounds king crab legs
6 to 8 long sprigs rosemary
1 large lemon, thinly sliced
1/4 cup olive oil
4 cloves garlic, chopped
1/4 teaspoon dried red pepper flakes
Salt and freshly ground black pepper


Preheat the oven to 450 degrees Fahrenheit. Place the crab in the bottom of a 9-by-13-inch baking dish and top with rosemary sprigs and lemon slices. Add the olive oil, garlic, and pepper flakes, and season generously with salt and pepper. Toss with your hands to evenly coat the crab pieces with the seasonings, and arrange them in an even layer. Roast the crab until it is heated and shells are lightly browned, eight to ten minutes. Garnish with the rosemary and lemon slices.

Servings: Serves two


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