Here are professional recipes for the featured dishes from Executive Chef Avtar Singh Rana.

Chef Avtar’s Signature Smoked Whole Salmon

Ingredients

• 1 whole salmon (5–7 lb), cleaned
• 3 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tsp black pepper
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup or honey
• 2 tbsp olive oil
• Fresh dill
• Lemon slices
• Applewood or alder wood chips

Method

1. Mix salt, brown sugar, and black pepper. Rub over the salmon and refrigerate for 6–8 hours.
2. Rinse, pat dry, and leave uncovered for 1 hour to form a pellicle.
3. Brush with Dijon mustard, maple syrup, and olive oil.
4. Smoke at 180°F (82°C) for 3½–4 hours until the internal temperature reaches 145°F (63°C).
5. Garnish with dill, grilled lemon, and microgreens.

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Pan-Seared Salmon Fillet with Garlic Mash & Seasonal Vegetables

Ingredients

Salmon

• 4 salmon fillets (6–8 oz each)
• Salt and pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves
• Fresh thyme

Garlic Mashed Potatoes

• 2 lb Yukon Gold potatoes
• 4 garlic cloves
• ½ cup warm cream
• 4 tbsp butter
• Salt and white pepper

Vegetables

• Broccoli florets
• Baby carrots
• Green beans
• Butter
• Salt and pepper

Method

1. Boil potatoes with garlic until tender. Mash with butter and warm cream.
2. Blanch vegetables and sauté in butter.
3. Season salmon and sear skin-side down for 5–6 minutes.
4. Flip, add butter, garlic, and thyme, and baste for 2–3 minutes.
5. Plate the mash, vegetables, and salmon. Finish with herb butter and fresh dill.

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Whole Grilled Mackerel

Ingredients

• 2 whole mackerel, cleaned
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper
• Fresh parsley

Method

1. Score the fish on both sides.
2. Marinate with olive oil, lemon juice, paprika, garlic, salt, and pepper for 30 minutes.
3. Grill over medium-high heat for 5–6 minutes per side.
4. Finish with parsley, grilled lemon, and roasted vegetables.

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Mackerel with Parmesan Risotto

Ingredients

Mackerel

• 4 mackerel fillets
• Salt and pepper
• Olive oil

Risotto

• 1½ cups Arborio rice
• 1 small onion, finely diced
• 2 cloves garlic
• ½ cup dry white wine (optional)
• 5 cups hot fish or vegetable stock
• ½ cup grated Parmesan
• 2 tbsp butter
• Fresh parsley
• Lemon zest

Method

1. Sauté onion and garlic in butter.
2. Add Arborio rice and toast for 2 minutes.
3. Add wine (optional), then gradually add hot stock while stirring until creamy (18–20 minutes).
4. Stir in Parmesan, butter, parsley, and lemon zest.
5. Pan-sear the mackerel skin-side down until crisp, then cook briefly on the other side.
6. Spoon risotto into a warm bowl and place the mackerel on top. Garnish with microgreens and lemon oil.

Chef Avtar’s Presentation Tips

• Use warm matte-black plates for salmon dishes.
• Pipe the mashed potatoes neatly for a refined presentation.
• Finish with herb oil, edible flowers, and microgreens.
• Serve smoked salmon on a wooden plank with citrus slices for a dramatic media presentation.
• Pair whole grilled mackerel with roasted cherry tomatoes, charred lemon, and fresh herbs for an elegant finish.