Ocean Liner’s Salmon Recipe

Prep salmon and crust

Pat salmon fillets dry with paper towel. Season both sides lightly with 1 tsp salt and 1/2 tsp pepper (split between fillets). In a small bowl combine panko, chopped dill, lime zest, and grated Parmesan. In a separate small bowl mix Dijon mustard and mayonnaise to make a thin binder.

Sear and finish in oven

Preheat oven to 200°C (400°F). Heat 1 tablespoon olive oil in an ovenproof nonstick or stainless steel skillet over medium-high heat until shimmering. Place salmon skin-side down and sear 2–3 minutes without moving to crisp skin. Flip fillets skin-side up. Brush the top of each fillet with the mustard-mayo binder (about 1 tsp each). Press the panko-dill mixture gently onto the binder to form an even crust. Transfer skillet to the preheated oven and roast 6–8 minutes, until salmon reaches an internal temperature of 50–52°C (122–125°F) for medium-rare to medium (carryover will finish). Remove from oven and rest 3–4 minutes; crust will set and salmon will finish cooking to tender, flaky doneness.

Finish

If desired, squeeze a lime wedge over each fillet before plating and top with a small dill sprig.

Slice and brown potatoes

Peel potatoes and cut into 1-inch (2.5 cm) thick rounds (medallions). Pat dry. In a wide skillet (that has a lid) melt 2 tablespoons butter over medium-high heat. Add medallions in a single layer (work in batches if needed) and brown 3–4 minutes per side until golden — use tongs to turn carefully.

Braise to fondant

Return all browned medallions to the skillet. Add crushed garlic cloves and thyme sprigs around the potatoes. Pour in 250 ml hot stock so it comes about halfway up the sides of the potatoes. Add remaining 2 tablespoons butter distributed in small pieces. Season with 1 tsp salt and 1/2 tsp pepper. Bring liquid to a simmer, cover tightly, reduce heat to low, and simmer gently for 15–20 minutes until potatoes are very tender and almost falling apart but still holding shape.

Reduce and glaze (optional)

Remove lid, increase heat to medium-high and reduce remaining liquid until it thickens slightly and coats the potatoes, spooning butter-stock over them to glaze. Remove thyme and garlic before serving.

Toss and roast

Preheat oven to 200°C (400°F) if not already heated from roasting salmon. Toss carrots with 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet in a single layer. Roast in the oven for 20–25 minutes, turning once halfway, until carrots are tender and slightly caramelized. Smaller carrots may finish sooner — test with a fork.

Finish

If desired, baste once with pan juices or an extra teaspoon of honey in the final 2 minutes for extra sheen.

Blanch or roast asparagus

Bring a pot of salted water to a boil. Add asparagus and blanch 1–2 minutes until bright green and just tender; immediately transfer to an ice bath to stop cooking. Alternatively, you can roast asparagus at 200°C (400°F) for 8–10 minutes tossed with 1 tsp olive oil and a pinch of salt if you prefer roasted texture.

Make orange glaze and toss asparagus

In a saute pan over medium heat, combine 120 ml fresh orange juice, orange zest, 1 tsp honey, 1 tablespoon butter and 1/2 tsp salt and 1/4 tsp pepper. Simmer gently until sauce reduces and thickens slightly, 3–5 minutes. Add the blanched asparagus and toss in the glaze to coat, heating through 1 minute. Remove from heat.

Make pan sauce

In a small saucepan over medium heat, sweat the minced shallot in 1 teaspoon neutral oil or a small knob of butter until translucent (about 1–2 minutes). Add 150 ml fresh orange juice and 50 ml white wine (or extra stock). Bring to a simmer and reduce by about half until slightly syrupy (6–8 minutes). Stir in 1 tsp honey and season with 1/4 tsp salt and 1/4 tsp pepper.

Finish with butter

Reduce heat to low and whisk in the 25 g cold butter cubes a few pieces at a time to emulsify and slightly thicken the sauce. Taste and adjust seasoning. Keep warm until plating.

Warm plates. Spoon a small pool of the orange glaze sauce on each plate. Place two or three potato medallions slightly overlapping on the sauce. Arrange 2–3 glazed heirloom carrot pieces and 4–6 asparagus spears beside the potatoes. Top with the rested salmon fillet, crusted side up. Spoon a little extra glaze over the salmon if desired. Garnish with fresh dill sprigs and microgreens. Serve immediately with lime wedges on the side.