French Flair Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1/2 tsp per fillet) and freshly ground pepper. Zest the lemon and set zest aside for garnish; cut lemon in half and reserve one half for finishing.

Sear

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs olive oil. Place salmon fillets skin-side up into the skillet (be careful of splatter). Sear 2 minutes undisturbed to develop color, then flip and reduce heat to medium. Add 1 tbs butter to the pan and baste the top of the fillets with melted butter for 1–2 minutes until the internal temperature reaches 120–125°F for medium-rare—or longer to preferred doneness. Remove salmon to a warm plate and tent lightly with foil.

Finish

Return pan to medium-low, add the reserved lemon half, cut-side down, and squeeze lightly to loosen fond. Add chopped tarragon and parsley, and spoon a little of the pan butter over the fish before plating.

Reduce aromatics

In a small saucepan over medium heat, add the minced shallot and 3 tbs champagne with 1 tsp white wine vinegar. Simmer until liquid is reduced to about 1 tablespoon and shallot is translucent, about 3–4 minutes.

Emulsify butter

Lower heat to medium-low and add 2 tbs cream to stabilize the sauce. Whisk in cold cubed butter, a few pieces at a time, allowing each addition to melt into the sauce before adding more, creating a smooth, velvety emulsion. Remove from heat if sauce gets too hot or separates. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm; do not boil.

Finish sauce

Taste and adjust acidity with a tiny splash more champagne or a drop of vinegar if needed. Strain through a fine-mesh sieve into a warm small bowl if you prefer an extra-smooth sauce free of shallot bits.

Parboil

Place fingerling potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until just fork-tender, about 10–12 minutes depending on size. Drain and let steam-dry in the colander for 2–3 minutes.

Crisp

While potatoes steam-dry, heat a heavy skillet over medium-high heat and add 2 tbs olive oil. Add potatoes cut side down (if halved) and cook without moving for 4–6 minutes until a golden crust forms. Toss or flip and add minced garlic, rosemary, thyme, 3/4 tsp salt, and 1/2 tsp pepper. Cook another 2 minutes until fragrant and garlic is softened. Remove from heat and keep warm.

Dress salad

In a bowl toss baby arugula with 1 tbs extra virgin olive oil, 1 tbs fresh lemon juice and 1/4 tsp sea salt. Toss just before plating so greens remain crisp.

Plate

On each plate place a small nest of dressed arugula. Arrange a portion of crisp finger potatoes beside the greens. Set a salmon fillet on top or alongside the potatoes. Spoon 2–3 tbs of warm champagne beurre blanc over the salmon (and a little on the potatoes if desired). Garnish with lemon zest, a few chopped tarragon leaves, and optional microgreens or chive snips. Finish with a quick squeeze of fresh lemon over the fish.

Serve

Serve immediately while salmon is hot and sauce is warm. Suggest pairing with a chilled glass of dry sparkling wine for a playful French-flair finish.