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Ingredients
- 4 salmon fillets (8 ounces each)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 stick (4 ounces) unsalted butter, clarified
- 1/4 cup plus 2 tablespoons Citrus Glaze (recipe here)
- Vegetable Medley (recipe here)
- Garnish: chervil
Details
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Season the salmon fillets on both sides with kosher salt and freshly ground black pepper.
3. Place 3 tablespoons of clarified butter in a pre-heated skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the pre-heated pan, being careful not to splash the hot butter. Sear the fish for approximately 4 minutes until golden brown and crisp on the surface. Remove from the pan and place on a baking sheet.
4. Liberally brush the fish with citrus glaze and place in the preheated oven. Roast the fish until cooked through, but moist, approximately 5 minutes depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done. You can also determine doneness by inserting a toothpick into the center of the fish; it should pass through with a small amount of resistance.
5. While the fish is roasting, warm the vegetables in a small sauté pan with the remaining clarified butter.
6. Divide the vegetables equally on the center of four warm plates
7. Place the cooked salmon on top of the vegetables
8. Drizzle a small amount of glaze over the salmon and the remaining glaze around vegetables. Garnish the center of the Salmon with Chervil and serve immediately.
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