for the mayonnaise
1/4 cup prepared mayonnaise
1 tbsp Greek yogurt
1 generous tbsp Dijon mustard
1 tbsp plus 1 tsp finely chopped fresh tarragon leaves
12 oz wild Alaska salmon, portioned into two filets
1 bunch scarlet runner beans, stems trimmed
1/2 bunch asparagus, tips only (save stems for stock)
good olive oil, for sautéing
1 tbsp butter, divided
flake salt and freshly cracked black pepper, to garnish
Stir together mayonnaise ingredients and refrigerate. Season filets with kosher salt, skin-side up, and allow to come to room temperature.
Sauté scarlet runner beans and asparagus in olive oil, for 5 minutes or until they are bright green and softened, turning occasionally. Transfer to a serving platter.
Add the remaining oil and place salmon skin-side down. Sear over medium high heat, and after a minute add 1 tsp butter. Swirl to surround filets as butter foams.
After another minute, filet edges should turn opaque. Turn filets skin side-up, drizzle a little more oil and another teaspoon of butter and swirl to coat.
Tilt pan towards you, gather liquid with a tasting spoon, and baste skin with the hot fat. Repeat tilting and basting process over both filets for 30 seconds. Cook 4-5 minutes for medium rare.
Arrange filets on top of the beans and asparagus. Serve tarragon mayo alongside, spooning generous dollops onto all once at the table.