Atlantic Salmon Recipe
shishito peppers, asparagus, peas, smoke beurre monte
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Ingredients
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Main Ingredients
Smoke Beurre Monte
Method
Preparation
- 1
Prepare the Vegetables
Wash and trim the asparagus. Remove the stems from the shishito peppers and set aside. Blanch the peas in boiling water for 1-2 minutes, then transfer to ice water to stop cooking.
- 2
Make the Smoke Beurre Monte
In a small saucepan, melt the unsalted butter over low heat. Whisk in smoked sea salt and fresh lemon juice until combined. Keep warm over very low heat.
Cooking the Salmon
- 3
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
- 4
Cook the Vegetables
In the same skillet, add the asparagus and shishito peppers to the residual oil and cook for 3-4 minutes until tender. Add the blanched peas and sauté for an additional 1-2 minutes.
Serving
- 5
Plate the Dish
Place the cooked salmon on a plate, arrange the sautéed vegetables around it, and drizzle the smoked beurre monte over the top. Serve immediately.
