Chefs Kitchen: recipe tip, Executive Chef Robert Spaulding, Elliott's Oyster House, Seattle WA, curing salmon, cold smoked, no preservatives, lox, Pacific Northwest seafood, Seattle Central Community College culinary program, Caesar's Palace Las Vegas

Chef's Kitchen

Each month we bring a guest chef into our Chef's Kitchen column to give us tips that elevate their cooking (and hopefully ours). They also provide a recipe that showcases their tips. Our guest chef this month is Executive Chef Robert Spaulding of Elliott's Oyster House. Part of Consolidated Restaurants, Inc., Elliott's has been part of Seattle's restaurant scene for 35 years. Located on Pier 56, it's in the center of Seattle's downtown waterfront. Naturally, they're known for their Pacific Northwest seafood and the simple preparations that highlight natural flavors. They specialize in fresh, local Dungeness crab, wild Northwest salmon, Alaskan halibut, Pacific finfish, Northwest shellfish and specialty oysters.

Chef Robert Spaulding, a Seattle native, took an early interest in food, learning the ins and outs from relatives. A graduate of the culinary program at Seattle Central Community College, he has worked at high profile hotels and restaurants for over sixteen years, learning a broad spectrum of skills and culinary positions. He spent time in Las Vegas working at the Venetian Hotel & Casino and Caesar's Palace Hotel & Casino. Chef Spaulding has been with the Elliott's restaurant team since 2007. Away from work, he enjoys back packing, fishing, cycling, running, foraging, hunting and a spectrum of other outdoor activities. A Northwest native, indeed.

Demystifying lox
By Executive Chef Robert Spaulding

I have found that many people are not aware of how simple it is to make lox. Making lox at home is great because the home cook can control the flavors that go into the fish and how well it is cured. It is simple and requires very basic skills.

There are no preservatives other than the natural preservative effects of the recipe and the finished product can be stored frozen for up to a month.

The same recipe can be used for all types of salmon, although the process may take longer with thicker fillets of fish.

One of my favorite recipes is to use black cod and omit the orange zest and herbs. The seasonings can be adjusted and changed and the fish may be cold smoked before or after the curing process.

Elliott's Oyster House
1201 Alaskan Way, Pier 56
Seattle, WA 98101
206-623-4340

www.elliottsoysterhouse.com

Click here to see Executive Chef Robert Spaulding's recipes

Originally printed January 2011

Reprinted October 2016

We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get a notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events. What are you waiting for? Sign up now!

Click here to sign up now!