Pub Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil.

Season

In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne (if using). Sprinkle the spice mixture evenly over both sides of the salmon, pressing lightly so it adheres.

Grill or blacken

For grilling: preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Place salmon skin-side down (if applicable) and cook 4–5 minutes without moving. Flip carefully and cook another 3–4 minutes until internal temperature reaches 125–130°F for medium-rare or 140°F for well done. For blackened (pan) method: heat a heavy cast-iron skillet over high heat until very hot. Add a thin film of oil. Place seasoned fillets in the pan and sear 3–4 minutes without moving; flip and sear 2–4 minutes until cooked to desired doneness. Remove salmon to a warm plate and tent with foil while finishing sauce and sides.

Sauté aromatics

In a small saucepan over medium heat melt 1 tbs unsalted butter. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant, being careful not to brown.

Make cream base

Pour in 1/2 cup heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 2–3 minutes to slightly thicken.

Finish sauce

Stir in 1/4 cup sour cream until smooth. Remove from heat and whisk in 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs chopped fresh dill, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning — add more lemon or dill to preference. Keep warm over the lowest heat or return saucepan to very low flame, stirring occasionally, until ready to serve.

While salmon cooks, rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water (or broth) with 1 tsp butter or 1 tsp oil and 1/4 tsp salt to a boil. Stir in the rice, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before plating.

Roast or steam

Option A — Roast: Preheat oven to 425°F (220°C). Toss broccoli florets, sliced carrots and zucchini with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper on a sheet pan. Spread in a single layer and roast 12–15 minutes until tender-crisp and lightly browned at edges. Option B — Steam: Bring an inch of water to a simmer in a wide skillet or steamer. Add carrots and steam 3–4 minutes, then add broccoli and zucchini and steam another 3–4 minutes until vegetables are tender-crisp. Season with salt and pepper and a squeeze of lemon if desired.

Finish

Keep vegetables warm until plating. Reheat the sauce gently if it has thickened.

Divide rice among four plates, spoon roasted or steamed vegetables to one side, and place an 8 oz salmon fillet on top of or next to the rice. Spoon 2–3 tablespoons of the warm lemon dill cream sauce over each fillet and serve with a lemon wedge on the side. Garnish with additional chopped dill if desired.