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Skin roasted salmon with summer vegetables and poached egg-sorrel dressing
Ingredients
SAUCE
- 2 eggs
- 20 grams tarragon or white wine vinegar
- 20 grams Dijon mustard
- 220 grams olive oil
- 60 grams sorrel or arugula
- Salt, to taste
- Freshly ground white pepper, to taste
SALMON
- 200 grams butterball or fingerling potatoes
- 100 grams carrots, peeled and cut on a bias into 4cm pieces
- 100 grams English peas, shelled
- 100 grams snow peas, end trimmed
- 100 grams baby zucchini, ends trimmed and split in half lengthwise
- 100 grams haricot vert, ends trimmed
- 100 grams asparagus, stems removed and cut into 4cm pieces
- 100 grams pearl onions, peeled
- 70 grams olive oil
- 4 150 gram pieces of wild salmon
- Salt, to taste
- Pepper, to taste
GARNISH
- 4 cherry tomatoes, split in half
- 25 grams radish, thinly sliced
- 25 grams fennel, thinly sliced
- 12 red ribbon sorrel or arugula leaves
Directions
SAUCE
- Gently poach the eggs for two minutes and then combine the hot poached eggs, vinegar and Dijon mustard into the blender.
- Blend until smooth and then slowly stream in the olive oil.
- Once the sauce has a creamy emulsified texture, add in the sorrel.
- Once the sorrel is completely combined, season the sauce to taste with salt and pepper and store it in the refrigerator until ready to use.
SALMON
- Cover the potatoes with salted water and bring them to a simmer.
- Allow them to cook for five minutes and then add in the carrots.
- Continue simmering until the potatoes and carrots are both tender (about 15 minutes).
- Strain the liquid and cut the potatoes into similar sized pieces as the carrots. This can either be by splitting them in half or quartering them depending on the size of the baby potatoes.
- In a separate pot filled with boiling salted water, individually blanch the peas, snow peas, zucchini, haricot vert, asparagus, and pearl onions.
- After each vegetable is cooked, plunge them into an ice bath.
- Once all of the vegetables are cooked remove them from the ice water and pat dry.
- At this time season both sides of the salmon with salt and pepper and bring a large sauté pan to medium-high heat.
- Add in 30 grams of the olive oil or just enough to coat the bottom of the pan.
- Place the salmon in the pan skin side down. Allow the salmon to cook for about three minutes and then turn the heat down to medium. Allow the salmon to continue cooking on the skin side until it is medium-rare and just barley cooked on top.
- In the meantime use another large sauté pan, over medium heat and add the remaining olive oil. Toss in all of the blanched vegetables and cook until they are heated all the way through. Season them well with salt and pepper.
TO SERVE
- Gently remove the salmon from its skin and place it in the center of a platter.
- Place all of the spring vegetables beautifully around the salmon and then garnish with the cherry tomatoes, radish slices, fennel slices and sorrel leaves.
- Top each piece of salmon with a large spoonful of the sorrel sauce and enjoy.
