Salmon Recipe

1. Prep

Remove salmon from refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat fillets dry thoroughly with paper towels. Season both sides and the skin lightly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Pan-sear

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes until skin is crisp and edges are opaque. Flip carefully and cook flesh-side 1–2 minutes more for medium (internal temp ~125–130°F / 52–54°C). Transfer salmon to a warm plate and tent loosely with foil while you make the chutney and sauce. Reserve pan drippings for sauce if desired.

3. Preheat oven to 425°F (220°C). Toss 2 cups cherry tomatoes with 1 tbs extra-virgin olive oil, a pinch of salt and pepper on a small sheet pan or in an ovenproof dish. Roast for 12–15 minutes until tomatoes blister and begin to collapse. Remove from oven and let cool slightly.

4. While tomatoes roast, heat a small skillet over medium heat and add 1 tbs olive oil. Sauté 1/4 cup finely chopped red onion until softened, 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add roasted tomatoes to the skillet, breaking them slightly with a spoon.

5. Stir in 1 tsp brown sugar, 2 tsp red wine vinegar, 1 tsp lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook gently 2–3 minutes until flavors meld and mixture thickens slightly. Remove from heat and stir in 1 tbs chopped fresh basil. Keep warm or set aside at room temperature; can be made ahead and reheated gently.

6. In the same skillet used for salmon (wipe out and heat, or use a clean skillet) melt 1 tbs unsalted butter over medium heat. Add 1 tbs minced shallot and sauté 1–2 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

7. Pour in 1/4 cup dry white wine (or stock) and deglaze the pan, scraping up any browned bits. Let simmer until reduced by about half, ~1–2 minutes.

8. Add 4 cups packed baby spinach in batches, stirring until wilted (about 2 minutes). Once wilted, pour in 1/2 cup heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 1–2 minutes to thicken slightly.

9. Stir in 1/4 cup freshly grated Parmesan, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Taste and adjust seasoning. If the sauce is too thick, thin with 1–2 tbs water or stock. Keep warm until plating.

10. Spoon a generous portion of the creamy spinach sauce onto each plate. Place a salmon fillet atop the sauce. Spoon 2–3 tablespoons of roasted tomato chutney alongside or on top of each fillet. Garnish with chopped fresh parsley and serve with a lemon wedge for squeezing.

11. Serve immediately. Leftovers: store components separately (salmon for up to 24 hours, chutney and sauce up to 3 days) and gently reheat.