Flavor Trends, Strategies and Solutions for Menu Development
Crispy Skin Salmon with mushroom dust, roasted mushroom, beetroot ketchup

By Flavor & The Menu
April 19, 2019

Laura Cole

Salmon doesn’t have any trouble in the popularity department, but to turn it into a unique offering that speaks to a true sense of place, Executive Chef/Owner Laura Cole of 229 Parks, located at the entrance to Alaska’s Denali National Park and Preserve, gets creative. She pairs center-cut, skin-on Alaska salmon fillet with mushroom dust and beet ketchup.

Cole uses locally foraged mushrooms to create a mushroom dust that coats the salmon before it’s cooked. She juices beets grown in local gardens to make the ketchup. “Salmon has a sweetness to it that is complemented by the natural sweetness of beets,” says Cole. “Beets also bring in an earthy layer that is complemented by the mushrooms, yet the whole dish is light and vibrant.”

Alaska’s bounty is the star of the show. “This dish combines what is harvested from our gardens, foraged from our backyard, and fished from our waters,” she says. “Alaska has so much to offer: foraging, ranching, farming, beekeeping, tree tapping. The wild harvest from the ocean and rivers, and the men and women who dedicate their lives to the fishing industry, are the backbone of our culinary scene and a true treasure for our state.”

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