Herb Crush Salmon Recipe

Prepare herb mixture

In a medium bowl combine chopped parsley, dill, chives, lemon zest, minced garlic, olive oil, 1 tsp salt and 1/2 tsp black pepper. Mix to form a loose paste; set aside.

Season salmon

Pat salmon fillets dry with paper towels. Lightly season the flesh side with a pinch of salt and pepper. If skin-on, season skin lightly as well.

Press about 2–3 tablespoons of the herb mixture onto the top (flesh side) of each salmon fillet, forming an even herb crust layer. Let rest at room temperature while you prepare other components (10–15 minutes).

Cook salmon

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Place fillets skin-side down and sear 2–3 minutes without moving until skin is crisp. Carefully flip and sear the herb-crusted side 1 minute. Transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes (depending on thickness) for medium doneness. Salmon should register ~125–130°F (51–54°C) for medium-rare to medium. Remove from oven and rest 3–4 minutes before serving.

In a small saucepan over medium heat add minced shallot, white wine and white wine vinegar. Simmer gently until reduced to about 2 tablespoons (4–6 minutes).

Reduce heat to low; add heavy cream and simmer 30 seconds. Remove from heat. Whisk in cold butter, one cube at a time, whisking constantly to create an emulsified sauce. Keep sauce warm but do not boil. If necessary, return to very low heat and whisk to keep emulsion.

Stir in truffle oil, 1/4 tsp salt and white pepper. Taste and adjust seasoning. Hold sauce warm in a thermos or over the lowest heat setting, whisking occasionally until ready to serve.

Preheat oven to 275°F (135°C). On a rimmed baking sheet toss halved cherry tomatoes with 2 tbs olive oil, sliced garlic, 1/2 tsp salt, 1/4 tsp sugar, thyme and red pepper flakes if using. Spread cut-side up in a single layer.

Roast in the oven for 30–40 minutes until tomatoes are softened, slightly shriveled and concentrated but still plump. Remove from oven and let cool slightly. Reserve any pan juices and combine with tomatoes for plating.

Place potato pieces into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Drain potatoes well and return to the hot pot for 1 minute to steam-dry. Mash potatoes using a ricer or potato masher until mostly smooth.

Warm the butter, cream and milk together (microwave or stovetop) and add to the potatoes. Stir or beat on low speed until creamy and smooth. Season with 1 tsp salt and 1/2 tsp pepper, adjust to taste. Keep warm.

Bring a medium pot of salted water to a boil. Blanch snap peas 30–45 seconds until bright green and just tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a skillet over medium-high heat, melt 1 tbs butter or warm 1 tbs olive oil. Add drained snap peas and toss 1–2 minutes to heat through. Add lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat.

Warm plates. Spoon a generous portion of creamy mashed potatoes onto each plate, slightly off-center. Place a salmon fillet (herb-crust side up) atop or beside the potatoes.

Arrange a small pile of preserved tomatoes alongside the salmon and spoon any reserved pan juices over the tomatoes and around the potatoes for flavor.

Spoon 1–2 tablespoons of warm truffle beurre blanc over the top of each salmon fillet (or serve sauce in a small pourer). Add a portion of snap peas to each plate.

Garnish with microgreens or additional chopped herbs and a lemon wedge. Serve immediately.