Pan-Fried Dumplings

3 whole eggs -- beaten
1 cup all purpose flour
1 bunch parsley -- chopped
1 pinch salt and pepper -- or to taste
3 tablespoons whole butter

Process
In a large bowl, combine the flour, salt, pepper and parsley. Make a well in the center of the dry ingredients and eggs. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

In a large stock pot, boil 1 gallon of salted water. Reduce to a steady simmer. To form the spaetzle, hold a German spaetzle maker, large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula. The batter should form 1/4" - 1/2" dumplings Do this in 2 batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and cool under cold running water with cool water.

Melt the butter in a large non stick or well seasoned cast iron skillet over medium heat. Add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes each side until lightly browned, remove from heat, then sprinkle with the chopped chives and season with salt and pepper before serving. Fresh grated nutmeg is a traditional seasoning for these.

Description:
"Also known as spaetzle, these are a terrific alternative to heavier starches and can be paired with a variety of entrees."

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Grilled Filets of Wild Salmon
Wild Pacific salmon is available in late Spring to mid Summer and has a considerably sweeter flavor profile than the farmed varieties. Populations are closely monitored and are generally considered a sustainable option. Kings (or Chinooks), Coho or Sockeyes are all generally available during this time. If you have a good relationship with your seafood sources, look for Ivory Salmon, or wild Pacific salmon whose diet consists largely of squid - the flesh turns a whitish color and is rich and sweet!

4 6 ounce center cut filets of skinned wild salmon
2 tablespoons good quality olive oil
2 tablespoons large flake sea salt -- Guerande or Noirmoutier

Fresh cracked black pepper- to taste – Indian Tellicherry or Malabar preferred

Process:
Rub salmon filets with olive oil.

Season salmon filets liberally with salt and pepper.

Heat grill to hot. Brush grill to clean and remove any carbon buildup, then rub with a clean cloth dipped in oil to season grill.

Place salmon filets skin side up on the grill. Allow to cook for just a few minutes, then carefully turn 45 degrees. Allow to cook for another couple minutes, then flip. Repeat process and remove from heat. Preferred internal temperature is medium rare.

Description:
"Having good product frequently means treating it simply and with respect to allow the flavors to shine - this is a great excuse to bust out the charcoal grill and some cherry or alder wood smoking chips!"

Serving Ideas:
At the Cascades at Gaylord Opryland, we serve this with some Spring Pea Puree and Pan Fried Dumplings. If you are a gardener or have access to a good local farmer's market, fresh pea tips (or tendrils) dressed simply with olive oil and fresh lemon juice lend some wonderful architecture to this dish.

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Spring Pea Puree

8 ounces frozen baby peas -- thawed and drained
1/4 cup chicken stock or water
4 tablespoons flat leaf parsley -- rough chopped
4 tablespoons garlic chives -- rough chopped
1 cup blanched fresh spinach
1 squeeze fresh lemon juice
salt and pepper -- to taste

Process:

Combine all ingredients in a blender or food processor and blend well.

Warm in a small saucepan over medium high heat in batches.

Description:
"This is just a phenomenal way to add color and healthy, bright flavor to your plates. It's a great seasonal representation. Fresh fava beans may be substituted. If using fresh hulled English peas, they should be well blanched in salted water until tender first"