- 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
Season the salmon liberally on both sides with salt and white pepper.
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.
Add butter, sprigs of thyme and gently baste fish until cooked through. Remove from pan and finish with lemon juice.
In a small sauté pan, combine shallots, garlic, thyme and 2 teaspoons of butter.
Place on high heat and cook until the shallots and garlic start to sizzle.
Add the red bell pepper and cook for one minute.
Add the Hood® Heavy Cream, artichoke hearts, asparagus tips and salt. Turn heat down to medium and allow cream to reduce by one quarter.
Add 2 Tablespoons of butter and cook until a thick sauce has formed.
Add lemon zest, chives, dill and lemon juice. Once completed, pour alongside and over seared salmon.
By Chef Chris Coombs