Ora King Salmon Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let rest 10 minutes at room temperature.

Pan-sear and finish

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs olive oil. Place salmon fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Sear skin-side down 4–5 minutes, until skin is crisp and the sides are cooked about two-thirds of the way up. Flip carefully and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon melted butter over the top of the fillets (basting) for 1–2 minutes until salmon is just cooked through (internal temperature ~120–125°F/49–52°C for medium-rare). Remove to a warm plate, tent loosely with foil. Sprinkle lemon zest over fillets.

Reduce and finish the jus

In a small saucepan over medium heat, add 1 tbs olive oil (or a splash) and the minced shallot. Cook 1–2 minutes until softened but not browned. Add 1/2 cup dry white wine and bring to a simmer; reduce by about two-thirds (3–4 minutes). Add 1/2 cup chicken or fish stock and simmer until sauce coats the back of a spoon, about 4–5 minutes. Remove from heat and whisk in 3 tbs fresh lemon juice. Off the heat, whisk in 2 tbs cold cubed unsalted butter a few pieces at a time to mount the sauce and create a glossy finish. Stir in 1 tsp fresh thyme if using, and season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Warm and dress lobster

Warm a small sauté pan over medium heat and melt 1 tbs unsalted butter. Add the chopped cooked lobster meat and toss for 30–45 seconds just to warm through (do not overcook). Remove from heat, stir in 1/2 tbs lemon juice, 1/8 tsp salt, and 1 tsp chopped chives. Keep warm and set aside.

Cook gnocchi

Bring a large pot of salted water (1 tbs salt) to a boil. Add gnocchi and cook according to package directions or until they float, about 2–3 minutes for fresh gnocchi. Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/4 cup cooking water.

Sear gnocchi and finish with peas

In a large skillet over medium heat, melt 2 tbs unsalted butter with 1 tbs extra-virgin olive oil. Add the drained gnocchi in a single layer and cook, tossing occasionally, until they develop a golden crust, about 3–4 minutes. Add 1 cup spring peas and cook 1–2 minutes until heated through. If the mixture seems dry, splash up to 2 tbs reserved gnocchi cooking water. Stir in 2 tbs grated Parmigiano-Reggiano and season with 1/4 tsp freshly ground black pepper. Taste and adjust salt if necessary. Keep warm.

Divide the gnocchi and peas between two warmed plates, creating a bed in the center of each plate.

Topo each gnocchi bed with warmed lobster meat, distributing evenly.

Place a salmon fillet, skin-side up or slightly off-angle, atop the lobster and gnocchi on each plate.

Spoon 2–3 tbs warm lemon jus around and lightly over the salmon (avoid drowning the crispy skin).

Finish with a small scatter of microgreens or pea shoots, a few extra lemon zest threads, and a lemon wedge on the side. Serve immediately.