2 tablespoons (30 milliliters) whole unsalted butter room temperature
Salt to taste
Herbes de Provence:
1 tablespoon (15 milliliters) lavender
1 tablespoon (15 milliliters) rosemary
1 tablespoon (15 milliliters) dried thyme
1 tablespoon (15 milliliters) oregano
Remoulade sauce:
1 egg yolk
2 teaspoon (5 milliliters) Dijon mustard
1 tablespoon (15 milliliters) fresh lemon juice
1 cup (240 milliliters) olive oil
1 tablespoon (15 milliliters) capers
2 anchovies fillets, chopped
2 tablespoons (30 milliliters) tarragon, chopped
1 cup (240 milliliters) celery root, grated
Crispy salmon skin:
1 fresh salmon skin
Salt to season
Directions
For the salmon steak:
Using a sharp paring knife, trim the bones and membrane from the cavity side of the salmon steak.
Remove the skin halfway up one of the stomach flaps.
Roll the skinless section up into the hollow of the cavity, then wrap the other stomach flap around the outside to form a round boneless steak surrounded with skin.
Tie in place with butcher's twine.
Remoulade sauce:
In a food processor place egg yolk, Dijon mustard, lemon juice, begin blending.
Slowly drizzle the oil into the mixture, until fully thickened.
Add capers, anchovies, tarragon and pulse.
Remove from the food processor and place in a bowl and fold in the celery root.
Cook the steak:
Preheat cast iron pan to high heat.
Preheat oven to 450F (230 C).
In a bowl or mason jar mix lavender, rosemary, dried thyme, and oregano, to form Herb mix.
Rub the salmon steaks with olive oil then heavily dust with the spice mixture and salt.
Place the salmon steaks into the cast iron pan and sear on each side for two minutes.
Top the steak with butter and place in the oven for five minutes or until opaque in the middle.
Remove from the oven let rest for five minutes and with a knife cut and remove string.
To serve:
Serve the salmon steak with the remoulade sauce.
Crispy salmon skin:
Preheat oven to 350 F (175 C)
Line a baking sheet pan with parchment paper
Lay the salmon skin flat on the parchment paper.
Season the skin with salt.
Lay parchment paper over the skin.
Place a tray on top of the parchment that is laying on the skin.
Bake for twenty minutes.
Remove from the oven take the skin off the tray and set aside.
