Salmon recipe earns Sequim chef recognition
Joe Smillie/Peninsula Daily News
Chef Steve Little's dish, served on a cedar plank, was named second-best salmon creation in the West by Sunset magazine.
By Joe Smillie
Peninsula Daily News
Print This | Email This
Most Popular this week
4th UPDATE — Big backups at Edmonds-Kingston after Bainbridge ferry breakdown . . . and another ferry has mechanical issues, too
City suspends money to Port Angeles Downtown Association, threatens to end funding altogether (** With text of 'breach of funding' letter ** )
UPDATED — Teen in satisfactory condition in Seattle hospital after 30-foot fall on Crescent Bay island
Olympic National Park, Carlsborg company to move threatened Enchanted Valley Chalet by start of September (four photos)
Little, who owns Dockside Grill with his wife, Ruth, was surprised to make the list, much less finish near the top of it, ahead of restaurants in Seattle, Vancouver, B.C., and Los Angeles.
“We're just this little family restaurant,” he said.
“But here we are topping Nobu and Canlis. It takes three months to Canlis.”
He credited the finish to a steady supply of fresh salmon and crab meat but especially noted the importance of the cedar planks that the dry-rubbed salmon is cooked on made by Tim Wafstet at the Cedar Box in Diamond Point.
Little said the local cedar is key in flavoring the salmon.
The fish is baked on the plank in a 500-degree oven, just hot enough to release the cedar flavor but not hot enough to make it smoke, Little said.
The salmon is then topped with butter-sauteed crab meat and served with a citrus riesling sauce.
Little developed the cedar plank recipe about seven years ago, while cooking at the Old Mill Cafe in Carlsborg.
He came up with the idea by trying to connect the Old Mill's antique lumber aesthetic to its menu.
“And it just turned out to be this perfect match,” Little said.
Sequim-Dungeness Valley Editor Joe Smillie can be reached at 360-681-2390, ext. 5052, or at email@example.com.
Last modified: April 29. 2013 6:15PM