Big Glory Bay Salmon Recipe
lemon beurre blanc, trout roe, guindilla pepper, Persian cucumber, dill
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Ingredients
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Salmon
Lemon Beurre Blanc
Garnish & Accents
Method
Salmon
- 1
Prep salmon
Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10–15 minutes while you make the sauce.
- 2
Sear salmon
Heat a large heavy skillet (cast-iron or stainless) over medium-high heat until hot. Add neutral oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes (depending on thickness) until skin is crisp and golden. Flip and cook flesh-side for 1–2 minutes until the salmon reaches medium doneness (internal temperature ~120–125°F / 49–52°C) — it will finish slightly while resting. Remove to a warm plate and add 1 tablespoon unsalted butter to the pan to melt; spoon a little over the fillets for gloss.
- 3
Keep warm
Tent fillets loosely with foil and keep warm while you finish the beurre blanc and prepare garnishes.
Lemon Beurre Blanc
- 4
Reduce aromatics
In a small heavy saucepan, combine the minced shallots, dry white wine and white wine vinegar. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (this concentrates the flavor), about 8–10 minutes.
- 5
Finish emulsion
Lower the heat to very low. If using, stir in 1 teaspoon heavy cream (this helps stabilize the emulsion). Begin whisking and add the cold butter cubes a few at a time, whisking constantly until each addition is incorporated before adding more. Continue until all butter is incorporated and the sauce is smooth and slightly thickened. Do not let the sauce boil once butter is introduced or it may break.
- 6
Season and balance
Stir in the lemon juice and taste. Season with 1 teaspoon salt and white pepper. If the sauce is too sharp, add another small cube of butter or a pinch of sugar; if too rich, add a few drops of lemon juice or a teaspoon of the reserved reduced liquid to brighten. Keep warm on the lowest heat or in a warm water bath until serving.
Garnish & Assembly
- 7
- 8
Plate
Spoon 2–3 tablespoons of warm lemon beurre blanc onto each plate (or make a shallow sauce pool). Place a salmon fillet atop the sauce, skin-side up or down as preferred.
- 9
Finish garnishes
Nestle a small pile (about 1/4 cup) of the dressed Persian cucumber beside the salmon. Add a few rings of sliced pickled guindilla pepper on the cucumber and a light scatter of trout roe (about 1 teaspoon) on top of the salmon or beside it for bursts of briny texture. Finish with a few dill fronds and a pinch of fine lemon zest over the fish. Optionally drizzle a few drops of extra-virgin olive oil around the plate for sheen.
- 10
Serve
Serve immediately while the salmon and beurre blanc are warm. Encourage diners to take a bit of roe and guindilla with each bite to balance richness with brine and heat.