Pat salmon fillets dry with paper towels. Season both sides evenly with 2 tsp sea salt and 1 tsp black pepper. Lightly rub 2 tbs olive oil and 1 tbs lemon zest over the top of each fillet; let rest at room temperature for 10–15 minutes.

Cook salmon (pan-sear and finish)

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high until hot. Add 1 tbs olive oil and swirl. Place salmon fillets skin-side down, pressing gently for 10 seconds to prevent curling. Sear skin-side down for 4–5 minutes without moving, until the skin is crisp and browned. Flip gently and cook 1.5–2 minutes for medium doneness (longer if you prefer fully cooked). Remove salmon to a warm plate and loosely tent with foil while finishing other components.

Black Rice

Rinse and combine

Rinse 1 cup black rice under cold water until the water runs clearer. In a medium saucepan, combine rinsed rice, 2 cups water or stock, 1 bay leaf and 1 tsp salt. Bring to a boil over high heat.

Simmer

Once boiling, reduce heat to low, cover, and simmer gently for 30–35 minutes until the rice is tender and most liquid is absorbed. Remove from heat, discard bay leaf, stir in 1 tbs butter, fluff with a fork, cover and let sit 5 minutes before serving.

Grilled Zucchini Salad

Prepare zucchini

Trim the ends of 3 zucchinis and slice lengthwise into 1/4-inch thick planks. Brush both sides lightly with 1–2 tbs olive oil and season with 1/2 tsp salt and 1/2 tsp pepper.

Grill zucchini

Preheat a grill pan or outdoor grill to medium-high. Grill zucchini planks 2–3 minutes per side until nicely charred but still tender. Transfer to a cutting board and cut into bite-size strips or 1-inch pieces.

Assemble salad

In a bowl, combine grilled zucchini pieces, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced red onion. Whisk together 1 tbs lemon juice, 1 tbs extra-virgin olive oil, and 1 tsp sherry or white wine vinegar; season lightly with salt and pepper. Toss salad with torn basil and adjust seasoning to taste.

Lemon Beurre Blanc

Reduce aromatics

In a small saucepan set over medium heat, combine 1/2 cup dry white wine, 1 tbs minced shallot, and 1 tsp white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Mount with butter

Reduce heat to low. Off the heat, whisk in the cold cubed butter, a few cubes at a time, whisking constantly to emulsify and create a silky sauce. Once all butter is incorporated, stir in 3 tbs fresh lemon juice, season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep the sauce warm (over the lowest heat or in a warm spot) but do not boil, or it may break.

Garnish & Finish

Plate

Spoon a bed of black rice onto each plate. Arrange a portion of grilled zucchini salad alongside or atop the rice. Place one salmon fillet on each plate, skin-side up or down as preferred.

Sauce and finish

Spoon lemon beurre blanc around and over the salmon (about 2–3 tbs per fillet). Dress the pea shoots with 2 tsp extra-virgin olive oil and a light pinch of salt, then tuck a small nest of pea shoots beside the salmon. Serve with lemon wedges on the side.

Serving suggestion

Serve immediately while salmon is warm and the beurre blanc is silky. Leftover sauce can be chilled and gently reheated (do not boil).