Herb Crush Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season skin and flesh lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Make herb crust

In a bowl combine chopped herbs, panko, lemon zest, 1 tbs olive oil and 1 tbs Dijon mustard. Mix until crumbly but cohesive. Taste and add a pinch of salt if desired.

Sear salmon

Heat a large oven-safe skillet over medium-high heat with 1 tbs olive oil. Place salmon skin-side down and press gently for 20 seconds to ensure even contact. Sear 3-4 minutes until skin is crisp and edges are turning opaque. Flip carefully.

Apply herb crust and finish

Brush the top of each fillet with remaining 1 tsp Dijon mustard, then press the herb-panko mixture onto the flesh side to form a compact crust. Transfer skillet to a preheated 400°F (200°C) oven and roast 5-7 minutes, or until salmon reaches desired doneness (internal temp ~125°F/52°C for medium). Remove from oven and rest 3 minutes.

Combine white wine, white wine vinegar and minced shallot in a small saucepan over medium heat. Reduce gently until approximately 2 tablespoons of liquid remain (concentrated pan sauce), about 6-8 minutes. Do not burn shallot.

Lower heat to low. Stir in heavy cream. Whisk in cold butter, a few cubes at a time, allowing each to emulsify into the reduction before adding more. Maintain low heat — sauce should thicken and become silky. If sauce gets too hot, remove from heat intermittently to prevent separation.

Once butter is fully incorporated, whisk in truffle oil, 1/4 tsp salt and white pepper. Keep warm in a bowl set over a saucepan of barely simmering water or very low heat until service. Taste and adjust seasoning.

In a bowl toss halved cherry tomatoes with 2 tbs olive oil, sherry vinegar, minced garlic, 1/2 tsp salt and 1/4 tsp sugar. Let sit at room temperature 20-30 minutes to macerate and release juices.

Stir in chopped basil just before plating. These are not cooked long—preserved here means marinated to concentrate flavor.

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

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

Warm the cream and 3 tbs butter together (microwave or small saucepan) then fold into the potatoes until creamy. Add 1/4 cup milk as needed for desired consistency. Season with 1 tsp salt and 1/4 tsp white pepper. Keep warm until plating.

Bring a pot of salted water to a boil. Blanch snap peas 45-60 seconds until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.

In a skillet over medium heat, melt 1 tbs butter. Add blanched snap peas and toss 1-2 minutes to coat and warm through. Finish with 1 tsp lemon juice, 1/4 tsp salt and a pinch of black pepper. Remove from heat.

Spoon a generous portion of creamy mashed potatoes onto each plate. Place a herb-crusted salmon fillet on top or beside the potatoes. Spoon 1-2 tablespoons of truffle beurre blanc around/over the salmon (reserve some for the potatoes if desired). Arrange a small nest of preserved tomatoes and a portion of snap peas on the plate. Garnish with microgreens and a lemon wedge. Serve immediately.