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


Rub with Love King Salmon Sandwiches with Fennel Mayo & Arugula

Serves 4

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

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

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

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

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

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.

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.