French Seared Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dust the flesh side (not skin) with the all-purpose flour, shaking off any excess.

Pan-sear

Heat a large skillet over medium-high heat until hot. Add neutral oil and 1 tablespoon butter. When butter foams, place fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4-5 minutes without moving until skin is crisp and releases from the pan. Flip and cook flesh side 1-2 minutes more for medium (internal ~125-130°F / 51-54°C). Remove to a warm plate and let rest; finish with remaining 1 tablespoon butter spooned over the top.

Sweat shallot and toast rice

In a medium saucepan or wide skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add minced shallot and cook until softened and translucent, about 2 minutes. Add arborio rice and cook, stirring, 1-2 minutes until edges of grains look translucent.

Deglaze and simmer

Pour in the white wine and stir until mostly absorbed. Add 1/2 cup of the hot stock and stir constantly until absorbed. Continue adding hot stock in 1/2-cup increments, stirring frequently, until rice is creamy and al dente, about 18-20 minutes total. You may not need all the stock; finish when texture is slightly loose but not soupy.

Finish risotto

Remove from heat and stir in grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning. Cover and keep warm until plating.

Blend beets

Combine roasted chopped beets, 1 tablespoon butter, 2 tablespoons heavy cream, lemon juice, 1/4 tsp salt and 1/8 tsp pepper in a blender or food processor. Purée until completely smooth, scraping down sides as needed. If too thick, add 1-2 teaspoons warm water or cream to reach a smooth, spoonable consistency.

Warm and hold

Transfer purée to a small saucepan and warm gently over low heat just before plating; keep covered to prevent skin forming.

Toast and cook couscous

In a small skillet, heat 1 tablespoon olive oil over medium. Add minced shallot and sauté until softened, ~1 minute. Add pearl couscous and toast, stirring, 2-3 minutes until lightly golden. Add 1 1/4 cups water or stock and 1/4 tsp salt. Bring to a simmer, cover, and cook per package directions (generally 8-10 minutes) until pearls are tender and liquid is absorbed.

Finish pearls

Remove from heat and stir in thawed peas, chopped dried cranberries, toasted walnuts, and a pinch of black pepper. Adjust salt to taste. Keep warm.

Dress arugula

In a small bowl whisk 1 tablespoon olive oil with 1 teaspoon sherry vinegar or lemon juice and 1/8 tsp salt. Toss baby arugula lightly with the dressing just before plating so leaves remain vibrant.

Prepare shoestring beets

If using store-bought shoestring beets, drain and set aside. If making fresh, julienne raw beets very thin and shallow-fry in neutral oil until crisp, drain on paper towels, and season lightly with salt. Keep crisp until plating.

Crisp chorizo

Crumble the chorizo and cook in a small skillet over medium heat until fat renders and pieces are crisp, about 6-8 minutes. Transfer to paper towels to drain. Reserve 1 teaspoon rendered fat for finishing if desired.

Mix citrus cream

Whisk together sour cream or crème fraîche, lemon zest, orange zest, lemon juice, 1/8 tsp salt and 1/2 tsp honey (optional) until smooth. Taste and adjust acidity or sweetness. Keep chilled or at cool room temperature until plating.

Warm plates slightly. Spoon a smear of beet purée (about 2 tablespoons) onto the plate with the back of a spoon to create a streak. Spoon 1/3 to 1/2 cup Parmesan risotto adjacent to the purée. Place 2-3 tablespoons of harvest pearls beside or slightly atop the risotto for texture contrast.

Toss arugula lightly and arrange a small mound on the plate. Place the seared salmon fillet on top of the risotto or slightly overlapping the beet purée, skin-side up for crisp presentation. Scatter chorizo crisps over the plate and tuck a small handful of shoestring beets for crunch and height.

Dot citrus cream in 4 small quenelles or dollops around the plate. Finish with microgreens, a light drizzle of extra virgin olive oil, and a final grind of black pepper. Serve immediately.