Maria Hines, the Chef-Owner of Maria Hines Restaurants, has a long-standing commitment to using seasonal and organic products in her cooking. Her creativity in the kitchen is the result of her broad, regional culinary experiences in the U.S. (including a stint at Danny Meyer’s Eleven Madison Park in New York), technical training in France, and travels throughout Western Europe and Morocco. Winner of the James Beard Award for Best Chef Northwest, Maria currently helms three restaurants in Seattle—Tilth (new American cuisine), Golden Beetle (Eastern Mediterranean food) and Agodolce (Southern Italian and Sicilian fare)—all of which carry the highly esteemed organic certification from Oregon Tilth, an unaffiliated organization that promotes sustainability.
Alaska Salmon and Lacinato Kale with Apple Bacon Vinaigrette
6 oz Alaska Sockeye Salmon
2 bunches Lacinato Kale, removed from stalk and coarsely chopped
3 Tablespoons extra virgin olive oil
1 Tablespoon shallot, minced
1/2 Tablespoon garlic, minced
red chili flakes, to taste
4 each fingerling potatoes, boiled
2 each Granny Smith apples, peeled, diced
4 each Applewood smoked bacon strips, diced
1/4 cup bacon drippings
2 Tablespoons Garnacha vinegar
1/2 ounce micro greens, optional garnish
Season Salmon with salt & white pepper. Sear in a pan for 6 minutes. Saute lacinato kale in a pan with minced garlic, shallot, olive oil, red chili flakes.
For Apple Bacon Vinaigrette : Render diced bacon in a pan with bacon fat, than add salt, pepper, vinegar and cook for 30 seconds. Than drizzle over the whole dish.
Plating : Put potato & lacinato kale in the center of the plate, than put Salmon on top of that & drizzle vinaigrette around. Garnish with micro greens.