Recipe created by Aster Pantry

asterpantry.com | Seattle, WA

The better the ingredients, the more simply we want to serve them. Our ideal entrees are usually just that - the star ingredient with a sauce to elevate the flavors. This dish is all about a perfectly roasted piece of salmon. The goal is shatteringly crisp skin and fish that’s just barely warmed through so it’s still juicy. The sauce provides lift and textural interest. Serve with a simple green salad and crusty bread. A perfect dinner.

Serves 2

INGREDIENTS

For the salmon

2 (6-ounce) salmon fillets, skin on, bones removed

Neutral oil

For sauce

¼ cup dry white wine

2 tablespoons fresh Meyer lemon juice (sub lemon)

2 tablespoons shallots, minced

4 ounces butter, cold and cubed

1 cup English peas, shucked

2 ounces ikura (cured salmon roe)

2 tablespoons chives, minced

Black pepper, to taste

To serve

Flakey sea salt

Lemon wedges

METHOD

Preheat the oven to 300°F.

Season the salmon. Pat the salmon dry and season all over with salt (see note).

Start the sauce. Add the wine, Meyer lemon juice, and shallot to a small sauce pot. Reduce over medium heat until only 2 tablespoons remain. Set aside.

Blanch the peas. Bring a small pot of water to the boil, and salt heavily. Prepare a bowl of ice water. Add the peas to the pot and cook until just tender, 1-2 minutes, depending on the size of the peas. Taste them to know when they’re done. Immediately transfer to the ice water bath. Let them sit in the water for a few minutes. Drain and set aside.

Cook the salmon. Heat an ovenproof skillet over medium-high heat. Add a thin layer of neutral oil. Place the salmon skin-side down. Make sure to press down for a few seconds so as much of the skin as possible makes contact with the pan. Cook for three minutes, then transfer the skillet to the oven. Cook until the salmon reaches an internal temperature of 120°F.

Finish the sauce. Return the sauce pot to the range over very low heat. Add the cubed butter and whisk continuously until all the butter is emulsified into the sauce. Remove from the heat and fold in the peas, ikura, and chives. Season to taste with salt, black pepper, and more lemon juice.

Plate. Spoon half of the sauce onto each plate. Top with the salmon and a sprinkle of flakey sea salt. Serve immediately.

Note: You can season the salmon up to one day in advance and leave it uncovered in the refrigerator. This will result in a more evenly seasoned salmon and crispier skin.

 

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