King Salmon, Fresh Peas, Crème Fraîche, Soubise, Shaved Fennel & Pea Shoot Salad Recipe

1. In a saucepan, melt butter over medium heat. Add the onions and cook until translucent and very soft, about 10-12 minutes.

2. Sprinkle in flour and cook 1-2 minutes, whisking to form a pale roux.

3. Slowly whisk in milk, continue to simmer until the mixture thickens to a creamy viscosity, about 6-8 minutes.

4. Stir in crème fraîche off the heat until smooth. Season with salt and white pepper. Keep warm on low heat.

5. Pat salmon fillets dry. Rub with olive oil, lemon zest, salt, and pepper. Let rest 10 minutes.

6. Sear

Heat a skillet over medium-high heat. Place salmon fillets in the pan, skin-side down if skin-on. Sear 3-4 minutes until golden; flip and cook 2-4 minutes more until just opaque.

7. Finish with lemon juice and chopped dill off heat.

8. If using fresh peas in pods, blanch for 30 seconds in salted boiling water, then shock in ice water; drain.

9. Toss shaved fennel with peas and pea shoots. Dress with lemon juice and olive oil; season with salt and pepper.

10. Spread a small pool of soubise on each plate as a base.

11. Place a salmon fillet on top of the sauce. Add a dollop of crème fraîche beside or on the plate.

12. Arrange the pea and fennel salad on the side. Garnish with dill fronds or fennel greens if desired.