Ingredients
Salmon:
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198 grams salmon steaks
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2 tablespoons (30 milliliters) olive oil
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2 tablespoons (30 milliliters) whole unsalted butter room temperature
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Salt to taste
Herbes de Provence:
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1 tablespoon (15 milliliters) lavender
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1 tablespoon (15 milliliters) rosemary
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1 tablespoon (15 milliliters) dried thyme
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1 tablespoon (15 milliliters) oregano
Remoulade sauce:
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1 egg yolk
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2 teaspoon (5 milliliters) Dijon mustard
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1 tablespoon (15 milliliters) fresh lemon juice
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1 cup (240 milliliters) olive oil
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1 tablespoon (15 milliliters) capers
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2 anchovies fillets, chopped
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2 tablespoons (30 milliliters) tarragon, chopped
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1 cup (240 milliliters) celery root, grated
Crispy salmon skin:
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1 fresh salmon skin
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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.
