Spring Salmon
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
SALMON
- 2 8 oz. portions of salmon with skin off and pin bones removed
- Kosher salt (to taste)
- White pepper (to taste)
- 1 Tbsp. canola oil
- 2 Tbsp. butter
- 2 sprigs thyme
- 2 tsp. lemon juice
ASPARAGUS AND ARTICOKE CREAM SAUCE
- 2 Tbsp. shallots, finely diced
- 1 tsp. garlic, finely diced
- 1 tsp. fresh thyme, chopped
- 2 tsp. butter plus 2 additional Tbsp. to finish sauce
- 1/2 cup bell pepper, diced
- 3/4 cup Hood® Heavy Cream
- 3 artichoke hearts, quartered
- 20 asparagus tips (roughly 1.5 inches long)
- 1/2 tsp. kosher salt
- Zest of 1/2 lemon
- 2 Tbsp. chives
- 1 Tbsp. dill, chopped
- 1 tsp. lemon juice
Directions
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STEP 1
Season the salmon liberally on both sides with salt and white pepper.
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STEP 2
In a large sauté pan, heat the canola oil on medium/high heat. When oil is very hot, add fish with skin side facing up. Turn heat down to low and allow the salmon to slowly crisp to golden brown.
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STEP 3
Add butter, sprigs of thyme and gently baste fish until cooked through. Remove from pan and finish with lemon juice.
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STEP 4
In a small sauté pan, combine shallots, garlic, thyme and 2 teaspoons of butter.
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STEP 5
Place on high heat and cook until the shallots and garlic start to sizzle.
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STEP 6
Add the red bell pepper and cook for one minute.
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STEP 7
Add the Hood® Heavy Cream, artichoke hearts, asparagus tips and salt. Turn heat down to medium and allow cream to reduce by one quarter.
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STEP 8
Add 2 Tablespoons of butter and cook until a thick sauce has formed.
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STEP 9
Add lemon zest, chives, dill and lemon juice. Once completed, pour alongside and over seared salmon.
By Chef Chris Coombs
