In July of 2020, my husband and I visited Glacier National Park in Montana. It was a dream trip that we considered cancelling because of the international pandemic. Cancelling would have involved losing money, but mostly, after not leaving the house for months, we just wanted and needed to get to Montana.
We stayed at The Lodge at Whitefish Lake, in Whitefish, Montana. Because of the pandemic, our hotel experience wasn’t what we had anticipated, but we understood the issues with which the hotel dealt. On our first night at the hotel, we ate dinner at the hotel’s “fancier” restaurant, called the Boat Bar.
I ordered a salmon dish. It was described as “House-smoked salt-cured seared salmon over kohlrabi purée, charred asparagus, beets, fava beans, and pickled strawberry vinaigrette” on the menu, photographed below.
The combination of flavors and textures were so good, that on our last night in Montana we ate at the same restaurant and I ordered this same dish. That is not like me!
I have never seen fresh fava beans where I live, so earlier this year, my girlfriend with a greenhouse started some for me! It was so exciting!
Following is more of a guide I used in my attempt to recreate this meal. I couldn’t find kohlrabi, so I subbed potatoes.
Salmon with Pickled Strawberries, Roasted Asparagus, Beets, Fava Beans, over a Potato Puree, and a Creamy Strawberry Vinaigrette
Serves 2
For the Fava Beans: Strip open the pods and remove the beans. Place them in boiling salted water and cook for 2 minutes. Drain and cool with ice water. Gently pinch off the peel.
For the Potato Purée: Boil 2 peeled and chopped russet potatoes until tender, put them through a ricer, then add heavy cream until soft.
For the Salmon: Heat a little butter in a medium skillet, add 2 uniform thickness salmon filets, seasoned with salt and white pepper, and sautéed them until just cooked.
For the Beets: Because these weren’t treated any special way, I simply used canned beets, although at the store I could only find them already sliced. I cut them into little cubes as best I could, and placed them on paper towels to dry.
For the Asparagus: Slice about a dozen asparagus into small, uniform pieces, using mostly the tip end halves. Toss the pieces with salted olive oil, and roast them at 400 degrees until obvious browning appears.
For the Pickled trawberries: Slice about 6 large strawberries crosswise, place them in a jar, add 2 teaspoons of sugar and cover them completely with red wine vinegar. Shake gently and let the jar sit in the refrigerator overnight. Before using, remove them from the vinegar and let them sit on paper towels to dry.
For the Strawberry Vinaigrette: Drain the pickled strawberries and reserved the vinegar in a small blender jar. Add about half of the pickled strawberries to the vinegar. Add olive oil, mayonnaise, about 1 teaspoon of sugar and a pinch of salt. Blend until smooth and taste.
I included some sunflower greens, and fresh flowers to use for the presentation.
To put it all together, make sure all of the elements are warm. Spread some potato purée on each plate (I made two servings) and top with the salmon.
Add the roasted asparagus, poached fava beans, beet cubes, and pickled strawberry slices.
Sprinkle the salmon with some flaked salt, if desired, and top with some microgreens of choice.
Taste the vinaigrette for flavor and seasoning before you use it. You don’t want it tart, but also not sweet. Serve extra on the side.
The vinaigrette is really good on the asparagus, beets, and favas. And I really enjoyed the backdrop of the potato purée.
And if you ever have a chance to see Glacier National Park and other parts of Montana, do go! Such spectacular scenery!
