Salmon (gf) Recipe

Prepare and season salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Pan-sear

Heat a large skillet over medium-high heat until hot. Add 3 tbs olive oil and 1 tbs butter. When shimmering, place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and fish is cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium. Remove salmon to a warm plate, tent loosely with foil and reserve.

Finish with butter

Return skillet to medium-low heat, add remaining 1 tbs butter and spoon melted butter over fillets briefly (30 seconds) to finish before plating. Squeeze a lemon wedge over each fillet.

In a small saucepan or the same skillet wiped clean, heat 1 tsp olive oil over medium heat. Add minced shallot and saute until translucent, about 2–3 minutes. Add 1 clove minced garlic and cook 30 seconds until fragrant.

Add the drained roasted red peppers and 1 tbs stock. Simmer 2 minutes to warm through. Remove from heat and transfer mixture to a blender or use an immersion blender and purée until smooth.

Return puréed peppers to the pan over low heat, stir in 3 tbs heavy cream, 1 tsp lemon juice, salt and 1/2 tsp black pepper. Warm gently (do not boil) for 1–2 minutes to thicken slightly. Taste and adjust seasoning. Keep warm until plating.

Combine 1/4 cup finely chopped parsley, 1 tbs lemon zest, 1/2 clove very finely minced garlic, 1 tsp extra-virgin olive oil and 1/4 tsp salt in a small bowl. Stir to combine and set aside at room temperature to allow flavors to meld.

Rinse 1 cup quinoa in a fine-mesh sieve under cold water to remove bitterness. Drain well.

In a medium saucepan, bring 2 cups water and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes.

Fluff quinoa with a fork. Stir in 1 tbs olive oil, 1 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley, 1 tbs chopped dill, toasted nuts if using, 3/4 tsp salt and 1/2 tsp black pepper. Keep warm.

Preheat oven to 425°F (220°C) or heat a grill pan. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan.

Roast in the oven 10–12 minutes until tender-crisp and lightly browned, or grill/saute 6–8 minutes. Remove and sprinkle with 1/2 tsp lemon zest if desired.

Portion 1/4 of the citrus-herb quinoa onto each plate (about 3/4 cup cooked) and arrange a bundle of asparagus alongside (about 4–5 spears). Place one 5 oz salmon fillet on top or beside the quinoa.

Spoon 2–3 tablespoons of roasted red pepper cream sauce around or over the salmon. Sprinkle a small pinch of gremolata over the salmon to finish. Serve immediately with a lemon wedge.