Green Goddess Salmon* Recipe

Make the Green Goddess

In a blender or food processor combine Greek yogurt, mayonnaise, parsley, cilantro, chives, tarragon (if using), garlic clove, capers, olive oil (2 tbs), lemon juice and a pinch of salt and pepper. Blitz until smooth but still green flecks remain. Taste and adjust seasoning. Transfer to refrigerator to chill while you prepare other components.

Season Salmon

Pat salmon dry with paper towels. Rub each fillet with 1/2 tbs olive oil, then season both sides with salt and pepper. Let sit at room temperature for 10 minutes while oven and pans preheat.

Cook Salmon

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, place salmon skin-side down and sear without moving for 2.5–3 minutes until skin is crisp and releases easily. Flip and sear the flesh side 30–45 seconds. Transfer skillet to oven and roast 4–6 minutes (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium. Remove and rest 3 minutes. Squeeze a little lemon over before plating if desired.

Simmer

Place carrots in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer. Cook until very tender, about 12–15 minutes. Drain, reserving 2–3 tbs of cooking liquid.

Brown the Butter

Meanwhile, melt butter in a small skillet over medium heat. Continue cooking, swirling pan occasionally, until butter foams, the milk solids turn golden-brown and a nutty aroma develops, about 3–4 minutes. Remove from heat to avoid burning.

Blend Purée

Put drained carrots in a blender or food processor with browned butter (reserve a teaspoon for finishing if desired), stock (start with 1/4 cup), and heavy cream. Purée until very smooth, adding reserved cooking liquid or more stock by teaspoons to reach a silky spoonable texture. Season with 3/4 tsp salt, 1/4 tsp pepper and lemon zest. Keep warm; reheat gently before plating if needed.

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts and mushrooms with 2 tbs olive oil, 3/4 tsp salt and 1/4 tsp pepper on a rimmed baking sheet in a single layer. Roast until caramelized and tender, 18–22 minutes, stirring once halfway. Remove from oven and toss with 1 tsp sherry vinegar or balsamic to brighten the flavors. Keep warm.

Prepare Leeks

Wash julienned leeks thoroughly to remove grit, then dry thoroughly in a towel or salad spinner. Toss the leeks with 1/4 cup flour and 1/2 tsp salt until lightly coated.

Fry Leeks

Heat neutral oil in a small heavy saucepan to 350°F (175°C) or until a small piece of bread sizzles and browns in about 20 seconds. Fry the leeks in batches for 30–60 seconds until crisp and golden. Use a slotted spoon to transfer to a paper-towel-lined tray and season immediately with a pinch of salt. Let cool — they will crisp further.

Finish & Plate

Place about 3–4 tbs brown butter carrot purée on each plate and spread into an oval. Arrange a portion of roasted Brussels and mushrooms alongside. Place a salmon fillet on top or beside the purée, skin-side up. Spoon 1 1/2–2 tbs Green Goddess sauce over the salmon or pool to the side. Scatter 1–2 tbs pomegranate arils and a small handful (about 1 tbs) of crispy leeks over the dish. Garnish with microgreens if using. Serve immediately.