Atlantic Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you begin other components.

Pan-roast salmon

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Place salmon fillets skin-side down in the pan, spacing them so they don't crowd. Press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down until the skin is crisp and the fillet is cooked about two-thirds of the way through, 4–5 minutes depending on thickness.

Finish in butter

Reduce heat to medium. Add 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets repeatedly for 30–60 seconds to baste and finish cooking; this will take an additional 1–2 minutes until the salmon reaches medium (internal ~125–130°F / 52–54°C) or desired doneness. Remove salmon to a warm plate, skin-side up to keep crisp. Serve with a lemon wedge.

Bring liquids to a simmer

In a medium saucepan, combine 4 cups water, 1 cup whole milk and 1 tsp salt. Bring to a gentle simmer over medium heat.

Whisk in polenta

Slowly whisk in 1 cup cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or heatproof spatula, until thick and creamy, about 20–25 minutes for fine/medium polenta. If mixture becomes too thick, add up to 1/2 cup more milk or water to reach desired consistency.

Finish and season

Remove polenta from heat. Stir in 3 tbs unsalted butter and 1 tbs finely grated Parmesan until melted and smooth. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm, covered, while you finish the rest of the meal.

Prepare celeriac

Peel the celeriac and slice into 1/2-inch rounds. Pat slices dry with paper towels to remove moisture (this helps get a crisp exterior).

Dredge

Combine 1/2 cup all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper on a plate. Lightly dredge each celeriac slice in the seasoned flour, shaking off excess.

Pan-fry

Heat a large nonstick or stainless skillet over medium heat. Add 1 tbs olive oil and 3 tbs unsalted butter. When butter foams and sizzles, add celeriac slices in a single layer (work in batches if necessary). Cook until golden brown and crisp on the first side, about 4–5 minutes, then flip and cook 3–4 minutes more until tender when pierced with a knife.

Finish meunière

Remove cooked celeriac to a warm plate. Off the heat, add 1 tbs fresh lemon juice to the pan and swirl to deglaze, picking up browned bits. Pour the lemon-butter sauce over the celeriac and sprinkle with 2 tbs chopped fresh parsley. Keep warm.

Prep and heat

Rinse and thoroughly drain 10 oz baby spinach. Heat 1 tbs olive oil and 1 tbs unsalted butter in a large wide skillet over medium heat until butter melts and begins to foam.

Sauté garlic

Add 3 thinly sliced cloves of garlic and sauté for 20–30 seconds until fragrant but not browned (browned garlic will taste bitter).

Cook spinach

Add the spinach in batches, tossing with tongs to wilt. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Cook until just wilted, 1–2 minutes total. If using, finish with 1/2 tbs fresh lemon juice. Transfer to a warm serving dish.

Timing: Begin polenta first (20–25 minutes). While polenta cooks, prepare and start the celeriac (slicing and dredging) and preheat the skillet for the salmon. Cook the celeriac in batches and keep warm. Sauté the spinach last so it stays bright and tender. Pan-roast the salmon right before serving so it’s hot and skin is crisp.

Plate: Spoon a generous portion of creamy polenta on each plate. Arrange 2–3 slices of celeriac meunière beside the polenta. Place a salmon fillet on top or adjacent to the polenta. Add a small mound of garlic sautéed spinach. Spoon any remaining lemon-butter from the celeriac pan over the celeriac and a little of the salmon if desired. Serve with lemon wedges.