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Soup-to-Salmon Masterpiece from an Expert

Preparing a great fish dish at home can be a daunting task, so "The Early Show" brought in Seattle's Tom Douglas to show how a pro does it.

Tom is the executive chef and owner of five of Seattle's hottest restaurants, and has been credited with helping to define the culinary style of the Northwest.

On Monday, Tom made some of the dishes he was to prepare later in the day as one of the featured chefs at this year's eagerly-awaited Bon Appetit Supper Club, in Manhatan.

His "Early Show" menu included:

• King Salmon Sandwiches with Sweet Potato Fries
• Dungeness Crab "Louie" Salad
• Creamy Tomato Soup with Grilled Cheese Croutons

RECIPES

Rub with Love King Salmon Sandwiches with Fennel Mayo & Arugula

Serves 4

INGREDIENTS:
4 seven-ounce salmon filets
2-1/2 tablespoons Tom Douglas Rub with Love Salmon Rub
2 tablespoons olive oil
4 cornmeal rolls, split
Fennel Mayo, recipe follows
2-1/2 cups loosely packed arugula, coarse stems removed

METHOD:
Rub the salmon filets with Rub to coat them on both sides. Heat the oil in a large skillet over medium heat. Cook salmon on both sides, watching carefully so rub does not burn. Reduce heat or flip salmon as necessary.
Cook until salmon is done, about 9 to 12 minutes total time. Remove salmon from the pan.
Spread fennel mayo lightly on both sides of the cornmeal roll and place a salmon filet inside (note: you will not use all of the mayo). Tuck some arugula leaves into each sandwich and serve.

Fennel Mayonnaise

Makes about 2-1/2 cups

INGREDIENTS:
3 egg yolks
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/4 cup dry mustard
3/4 tablespoon fennel seeds, ground in a clean electric coffee grinder
2 cups vegetable oil
Fresh lemon juice, as needed
Salt to taste

METHOD:
In the bowl of a food processor, combine the yolks, vinegar, sugar, mustard, and fennel seeds. Slowly add the oil, with the machine running, until the mayonnaise emulsifies. Season to taste with lemon juice and salt. Thin with water if the mayo is too thick.

Oven-fried Sweet Potatoes

Makes 6 Servings

INGREDIENTS:
2-1/2 pounds medium size sweet potatoes
6 tablespoons olive oil
Kosher salt and freshly ground black pepper

METHOD:
Preheat the oven to 450° F.
Cut the sweet potatoes lengthwise into ½ to ¾ -inch thick wedges. Put them in a bowl, season generously with salt and pepper, and toss them with the oil. Divide the potatoes between 2 baking sheets, spreading them out in a single layer. Use a rubber spatula to scrape all the oil out of the bowl and onto the potatoes. Roast for 15 to 20 minutes then use a metal spatula to turn the wedges over. Roast for about 15 minutes more until the potatoes are tender and nicely browned. To cook the potatoes evenly, turn the baking sheets around occasionally and rotate them between the oven racks once in a while during the roasting time. Total roasting time is about 30 to 35 minutes. When the potatoes are done, remove them from the oven. Pile the sweet potatoes on a platter, season to taste with more salt and pepper, and serve immediately.

Tips:
It's important to spread the potatoes out with some space between them so they roast and don't steam, so divide them between 2 baking sheets as directed in the recipe.

If the sweet potatoes are very long, you can cut them in half crosswise first and then cut them lengthwise into wedges.

You can use "yams," such as garnet yams, in this recipe. The "yams" that you'll find American supermarket are actually varieties of sweet potatoes. True yams are rarely grown in the US and are not widely available in American markets.

For Tom's soup and salad recipes, go to Page 2.

Crab "Louie" Salad

Serves 4
INGREDIENTS:
8 slices bacon, about 1/4 inch thick
3/4 pound fresh crabmeat, picked over for bits of shell
2 heads of Bibb lettuce (about 1/2 pound), leaves separated, washed and dried
2 avocados, halved, pitted, and peeled

For the Louie dressing:
3 tablespoons tomato paste
1 tablespoon honey
3/4 cup mayonnaise
2 tablespoons thinly sliced chives
1 tablespoon fresh lemon juice
1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
Kosher salt and freshly ground black pepper to taste

For the deviled eggs:
2 hard boiled eggs
1½ tablespoons mayonnaise
½ teaspoon Dijon mustard
A couple dashes Tabasco, or to taste

METHOD:
To make the dressing, in a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco. Season to taste with salt and pepper. Set aside.

To make the deviled eggs, peel the hard boiled eggs, cut them in half, lengthwise, and scoop the yolks into a small bowl. Mash the yolks with the mayonnaise, mustard and Tabasco until smooth, seasoning to taste with salt and pepper. Divide the yolk filling between the 4 cooked egg-white halves, using a pastry bag. Set aside, chilled.

Cook the bacon until crisp, either in a sauté pan or in the oven. Remove the bacon, drain, and cut into 1-inch pieces. Keep warm.
Divide the Bibb lettuce leaves among 4 large chilled plates. Place an avocado half on top of the lettuce on each plate. Divide the crabmeat among the plates, draping it over the avocado. Garnish each plate with ½ deviled egg and some warm bacon. Drape a large spoonful of dressing over each salad, or pass the dressing separately.

Creamy Tomato Soup & "Grilled Cheese" Croutons

Makes 6 servings

INGREDIENTS:
For the Soup:
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic, smashed with the side of your knife
5 cups canned "whole tomatoes in juice"
1 cup water
2/3 cup heavy cream
2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
1 tablespoon sugar

For the Croutons:
Thin sliced rustic bread
Grated Beecher's Flagship cheese
Pesto (see recipe below)
Butter as needed

METHOD:
Heat the butter and olive oil in a large saucepan and sauté the onion and garlic 5 minutes, or until translucent. Add the tomatoes, water, cream, spices, and sugar. Bring to a boil, then turn down to a simmer and simmer for 15 minutes. Remove from the heat and puree in batches in a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.

To make the croutons, spread a slice of rustic bread with pesto, top with cheese, and put another slice of bread on top. Cook on both sides in butter in a sauté pan until the bread is toasted golden brown and the cheese is melted, as for a grilled cheese sandwich. (Make as many sandwiches as needed for the amount of soup you have.) Use a knife to cut the grilled cheese sandwich(es) into small squares. Serve the soup garnished with the grilled cheese croutons.

Pesto

Makes about 2/3 cup

INGREDIENTS:
3 cups washed and dried basil leaves, loosely packed (about 2 ½ ounces)
2 tablespoons toasted pine nuts
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
3 tablespoons grated Parmesan (or a mixture of Parmesan and pecorino)
1/2 cup extra virgin olive oil
Kosher salt

METHOD:
Process the basil, pine nuts, garlic and lemon juice in a food processor. Slowly add the oil though the feed tube until combined. Add the Parmesan and pulse. Season with salt to taste.