If you're looking for an expert take on the food scene in Telluride, Colorado, look no further than chef Eliza Gavin, the owner and acclaimed chef behind Telluride-based New American restaurant 221 South Oak and the featured chef for Castor & Pollux's activation at the annual Telluride Wine Festival. "What we do here is very popular to the area," Gavin tells Bustle of her seasonal restaurant. "We eat pretty healthily ... [but] we like to have fun with it!"
Seeking inspiration from Telluride's fresh take on food, Bustle and Castor & Pollux asked Gavin to create a brunch dish using USDA organic produce and responsibly sourced meat and seafood. Gavin’s brunch creation was served at the Telluride Wine Festival Al Fresco Brunch on Sunday, June 30, and her creation did not disappoint. Keep scrolling to learn how to make her delicious Wild-Caught Salmon With USDA Organic Sweet Potato Mash recipe, then feed your pet just as well with Castor & Pollux PRISTINE® Grain Free Wild-Caught Salmon & Sweet Potato Recipe, which is made with MSC certified wild-caught salmon and features organic produce that’s responsibly grown without synthetic fertilizers or chemical pesticides.
Happy brunching!
Clockwise, from top: Chef Eliza Gavin of 221 South Oak greets guests with samples of her wild-caught salmon with USDA organic sweet potato mash at the Al Fresco Brunch on Sunday, June 30; A festival attendee stops by the Castor & Pollux activation during Sunday brunch; Telluride Wine Festival attendees were able to capture adorable pictures with their dogs at the event on Saturday, June 29.
Wild-Caught Salmon With USDA Organic Sweet Potato Mash
Ingredients
- ¼ cup Dijon mustard
- ½ cup soy sauce
- Zest and juice of 1 organic orange
- Leaves of 1 tarragon sprig
- 2 garlic cloves
- ½ cup olive oil
- 2 lb. wild-caught salmon
- 1 cup organic sweet potato mash
- 1 organic avocado, halved and cut into chunks
- 2 cups pickled organic blueberries
- 4 pieces organic dark wheat bread, toasted
- ¼ cup organic micro spinach
Directions
- Place in a blender the Dijon mustard, soy sauce, orange zest and juice, tarragon, garlic, and olive oil. Blend the mixture until it is smooth.
- Pour the marinade over the salmon and allow to marinate for one hour.
- Remove the salmon from the marinade and hot smoke it. Flake the salmon.
- Spread the sweet potato mash on the toasts and top with the avocado chunks. Add the salmon flakes and pickled blueberries, and top with the organic micro spinach.
This post is sponsored by Castor & Pollux.
