Aukra Norwegian Salmon Recipe

Reduce aromatics

In a small saucepan over medium heat, combine the white wine, white wine vinegar and minced shallots. Bring to a gentle simmer and reduce until only about 2 to 3 tablespoons of liquid remain (about 7–10 minutes).

Finish sauce

Lower the heat to low. If using, stir in the heavy cream (this helps stabilize the emulsion). Whisk in the cold, cubed butter a few pieces at a time, whisking constantly so each piece emulsifies before adding the next. Continue until all butter is incorporated and the sauce is glossy. Stir in the lemon juice, orange juice, lemon zest, salt, and white pepper. Taste and adjust seasoning. Keep the beurre blanc warm over the lowest heat or in a warm water bath; do not let it simmer or it will break. Yield: about 3/4 cup.

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add 1 tablespoon olive oil and swirl. Add the tomatoes in a single layer and leave undisturbed for 1–2 minutes to blister. Shake or toss the pan and continue cooking, stirring occasionally, until skins begin to wrinkle and char in spots, 3–4 minutes total. Season with salt and optional red pepper flakes. Remove from heat and toss with torn basil if using. Keep warm.

In a large sauté pan over medium heat, warm 1 tablespoon olive oil and 1 teaspoon butter. Add the sliced garlic and cook for 30–45 seconds until fragrant but not brown. Add the baby spinach in batches, tossing as it wilts. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. When all spinach is wilted (about 2–3 minutes), finish with 1/2 tablespoon lemon juice, toss, and remove from heat. Keep warm and lightly covered.

Pat the salmon fillets dry with paper towels. Season both sides and the skin lightly with salt and pepper. Let sit at room temperature for 10 minutes.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place the fillets skin-side down, pressing gently with a spatula for 10 seconds to prevent curling. Cook skin-side down, undisturbed, until the skin is crisp and the underside is opaque about two-thirds up the side, 4–6 minutes depending on thickness.

Flip the fillets and reduce heat to medium. Add 1 tablespoon butter to the pan and spoon the melted butter over the tops as they finish cooking (baste) for another 1–2 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Transfer to a warm plate and loosely tent with foil for 2–3 minutes to rest.

Divide the wilted spinach among four plates, creating a small bed in the center of each plate. Spoon a generous tablespoon or two of blistered tomatoes beside or partially over the spinach.

Place a salmon fillet on top of each spinach bed, skin-side up if you prefer the crisp texture visible, or skin-side down. Spoon 1–2 tablespoons of the warm citrus beurre blanc around and a little over the top of each fillet (be careful not to drown the crisp skin).

Garnish each plate with a sprinkle of chopped dill or chives and a lemon wedge. Serve immediately.