Crispy Salmon* Recipe

Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer and roast for 20–25 minutes, turning once, until golden and tender.

While cauliflower roasts, place potatoes in a medium pot and cover with cold salted water. Bring to a simmer over high heat, then reduce to medium and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Return potatoes to the pot over low heat for 1 minute to dry excess moisture. Add roasted cauliflower, 2 tbs butter, 1/2 cup half-and-half (or milk) and mash until smooth but slightly textured. Stir in Parmesan if using. Taste and adjust salt and pepper. Keep warm on low heat while finishing other components.

Toss halved Brussels sprouts with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper. Spread on a separate baking sheet and roast in the preheated 425°F oven for 12–15 minutes, shaking the pan once, until caramelized at the edges and tender.

Finish with a squeeze of lemon juice if desired and hold warm.

In a small saucepan, combine minced shallot, dry sherry, dry white wine and white wine vinegar. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (concentrated and slightly syrupy), about 6–8 minutes.

If using, stir in 1 tsp heavy cream to help stabilize the emulsion. Reduce heat to low. Whisk in the cold butter, a few cubes at a time, whisking constantly and allowing sauce to emulsify before adding more. Keep the sauce warm but do not let it boil or it will break.

Stir in lump crab meat gently, season with 1/2 tsp salt, 1/4 tsp pepper and 1 tsp lemon juice. Taste and adjust seasoning. Keep warm on the lowest heat or in a warm spot until plating.

Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with 1.5 tsp kosher salt and 1 tsp black pepper (distributed among fillets).

Lightly dredge skin side only in 1/2 cup flour, shaking off excess. (The flour helps create an extra-crispy skin. Do not flour the flesh side.)

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 3 tbs neutral oil and swirl to coat. Place salmon fillets skin-side down, pressing gently with a spatula for 15–20 seconds to ensure even contact. Cook undisturbed for 4–6 minutes depending on thickness until skin is deep golden and crisp.

Flip fillets carefully, add 2 tbs butter to the pan and baste the tops for 30–60 seconds to finish cooking to medium (internal temp ~125–130°F / 52–54°C) or longer for desired doneness. Transfer salmon to a warm tray and rest 2 minutes.

Spoon a generous portion of roasted cauliflower & potato mash onto each plate, offset to one side.

Arrange 3–4 halved roasted Brussels sprouts alongside the mash.

Place one crispy salmon fillet on top or slightly leaning against the mash, skin-side up so it stays crisp.

Spoon warm crab-sherry beurre blanc with crab over and around the salmon (about 2–3 tbs per plate), taking care to preserve crisp skin. Sprinkle chopped parsley and serve with lemon wedge.