Herb Crush Salmon Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Make herb paste

In a bowl combine chopped parsley, chives, dill, lemon zest, Dijon mustard and 2 tbs olive oil. Stir to form a loose paste.

Apply herb crust

Spread a thin layer of the herb paste over the top (skinless side) of each salmon fillet, pressing gently so the herbs adhere.

Pan-roast the salmon

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil. When hot, place salmon fillets skin-side down and sear 2-3 minutes until skin is crisp. Transfer skillet to a preheated 400°F (200°C) oven and roast 6-8 minutes for medium (internal temp ~125-130°F/52-54°C). Remove and let rest 2 minutes.

Reduce

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

Mount the butter

Lower heat to very low. Whisk in cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Maintain a gentle warm temperature; do not boil. Once all butter is incorporated, whisk in 2 tbs heavy cream to stabilize the sauce.

Season and finish

Season with 1/4 tsp white pepper and 1/4 tsp salt. Stir in 1 tsp truffle oil (or a small amount of shaved truffle). Keep warm over the lowest heat or in a thermos; if sauce breaks, whisk in a splash of warm water and a little more cream to re-emulsify.

Quick preserve

Place halved cherry tomatoes in a bowl. Add 2 tbs extra-virgin olive oil, sliced garlic, 1/2 tsp salt, 1/4 tsp sugar, 1/4 tsp red pepper flakes and 1 tbs lemon juice. Toss gently to combine.

Marinate

Let sit at room temperature for at least 15 minutes (up to 1 hour) to macerate and develop flavor. Stir in torn fresh basil just before plating.

Cook potatoes

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

Mash and finish

Return potatoes to the pot over low heat for 30 seconds to evaporate excess moisture. Off the heat, add 4 tbs butter, warmed 1/2 cup milk, and 2 tbs cream cheese if using. Mash with a potato masher or ricer until smooth. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste.

Blanch

Bring a pot of salted water to a boil. Add snap peas and blanch for 1-2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain well.

Sear for flavor

In a skillet over medium-high heat melt 1 tbs butter with 1 tsp olive oil. Add drained snap peas and sauté 1-2 minutes to heat through and add a slight sear. Season with 1/2 tsp salt and 1/2 tsp lemon zest. Remove from heat.

Spoon a portion of creamy mashed potatoes onto each plate (about 3/4 cup). Place a salmon fillet atop or beside the potatoes.

Arrange a small spoonful of preserved tomatoes alongside the fish for acidity and color.

Drizzle 2-3 tablespoons of warm truffle beurre blanc around the salmon and potatoes (reserve a little to finish the salmon).

Lay the sautéed snap peas next to the salmon and potatoes. Garnish with microgreens or baby herbs and serve with a lemon wedge. Serve immediately.