Herb Crush Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Allow to rest at room temperature while preparing the herb crust.

Make herb crust

In a bowl combine chopped parsley, chives, dill, minced garlic, lemon zest, Dijon mustard, panko, 2 tsp olive oil, 1 tsp salt (adjust if needed) and 1/2 tsp black pepper. Mix to form a moist crumbly mixture that will adhere to the fish.

Apply crust

Brush the flesh side of each fillet with a thin layer of Dijon mustard then press a generous 1/4 to 1/3 cup of the herb-panko mixture onto the flesh to form an even crust. Set aside.

Sear and finish

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 1 tsp olive oil. Place salmon skin-side down and sear 2-3 minutes until skin is crisp and releases easily. Transfer skillet to oven and roast 6-8 minutes, until salmon reaches an internal temperature of 125–130°F for medium-rare to medium and crust is golden. Remove from oven and rest 3 minutes.

Reduce aromatics

In a small saucepan over medium heat, combine white wine, white wine vinegar and minced shallot. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Emulsify butter

Reduce heat to low. Whisk in the cold cubed butter a few pieces at a time, whisking constantly to form a smooth, glossy sauce. If the sauce becomes too cool to emulsify, gently warm — do not boil. Stir in heavy cream and white pepper to stabilize the sauce.

Finish with truffle

Off heat, whisk in truffle oil (start with 1/2 tsp and add to taste) and 1/4 tsp salt. Keep warm in a thermos or over the lowest heat, whisking occasionally. The beurre blanc should be velvety and pourable.

Slow-roast/quick-preserve

Preheat oven to 300°F (150°C). In a small baking dish, toss halved cherry tomatoes with 2 tbsp olive oil, sliced garlic, thyme, red pepper flakes, balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Roast in the oven for 25–30 minutes until tomatoes are softened, slightly collapsed and intensely flavored. Remove and let cool slightly — they will keep their syrupy juices for serving.

Cook potatoes

Place potato cubes in a large pot and cover with cold salted water. Bring to a boil and simmer until potatoes are very tender, about 12–15 minutes. Drain well and return to the hot pot to dry for 1–2 minutes.

Mash and finish

Using a potato masher or ricer, mash the potatoes until smooth. Add 4 tbsp butter, warmed heavy cream (1/2 cup), and 2 tbsp cream cheese (if using). Stir until fully incorporated and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm.

Blanch and sauté

Bring a medium pot of salted water to a boil. Add snap peas and cook 1–2 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to preserve color. Drain again. In a skillet over medium heat melt 1 tbsp butter, add drained snap peas, toss 1–2 minutes to heat through, finish with 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Spoon a generous portion of creamy mashed potatoes onto each plate. Place a salmon fillet leaning on the potatoes so the herb crust is visible. Spoon warm truffle beurre blanc around (not over) the crusted top so sauce pools beside the fish. Arrange a spoonful of preserved tomatoes next to the salmon and a small bunch of snap peas. Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.