Pan-Seared Wild Salmon with...Pan-Seared Wild Salmon with Spring Pea & Mint Velouté

A masterclass in clean, vibrant flavors. Crispy-skinned wild salmon rests on a silky, emerald-green pea and mint velouté, crowned with a delicate shaved asparagus salad and herb-infused oil.

Ingredients

Cooking Instructions

1. 01

   To make the Herb Oil: Blanch the dill and parsley in boiling water for 10 seconds, then immediately shock in ice water to lock in the bright green color. Squeeze out all excess moisture with a clean towel. Blend with the grapeseed oil in a high-speed blender for 2 minutes until fully emulsified. Strain through a fine-mesh sieve lined with a coffee filter, and set aside.

2. 02

   To make the Velouté: Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté the minced shallot until translucent, about 2 minutes. Pour in the vegetable stock and bring to a simmer. Add the peas and cook for 2 to 3 minutes until tender but still vibrant green. Transfer immediately to a blender, add the fresh mint leaves, and blend on high until completely silky. Season with sea salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   To make the Salad: Use a mandoline or Y-peeler to shave the asparagus spears and radishes paper-thin. Gently toss the shaved vegetables with 1 teaspoon of olive oil, the Meyer lemon juice, and a pinch of salt just before serving.

4. 04

   To cook the Salmon: Pat the salmon skin completely dry with paper towels and season both sides with sea salt and white pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Cook for 4-5 minutes until the skin is exceptionally crispy. Flip and cook for 1-2 minutes more for a perfect medium-rare/medium finish.

5. 05

   To Plate: Pour a generous pool of the warm pea-mint velouté into the center of four shallow bowls. Place a salmon fillet, crispy skin-side up, in the center of each pool. Top the salmon with a delicate mound of the shaved asparagus and radish salad. Artfully dot the vibrant herb oil around the velouté and finish with a sprinkle of Maldon flaky salt.