Pan-roasted Scotch Salmon* Recipe

Rinse and cook rice

Rinse 1.5 cups wild Indian rice under cold water until water runs clearer. In a medium saucepan, bring 3 cups stock and 1 tablespoon butter to a simmer. Add the rinsed rice and 1/2 teaspoon salt, stir once, cover, reduce heat to low and simmer gently for 40–45 minutes until grains are tender and some kernels have popped. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Make vinaigrette

In a small bowl or jar combine 2 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 tablespoon minced shallot. Whisk (or shake in a jar) while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired. Let sit at room temperature for 10 minutes to soften shallot flavor.

Prepare vegetables

Thinly slice 1 fennel bulb, julienne 1 carrot and thinly slice 2 celery stalks on the bias. Place in a bowl with 1 tablespoon chopped chives.

Dress salad

Toss the sliced fennel, carrot and celery with enough champagne vinaigrette to lightly coat (about 2–3 tablespoons). Adjust seasoning with a pinch of salt and pepper. Let the salad sit for 5–10 minutes to meld flavors while you cook the fish.

Bring salmon to temperature and season

Pat 4 salmon fillets dry with paper towels. Let sit at room temperature for 10–15 minutes. Season both sides generously with kosher salt (approximately 1.5 teaspoons total divided) and 1 teaspoon freshly ground black pepper.

Pan-roast salmon

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and warm until shimmering but not smoking. Place salmon fillets skin-side down, pressing lightly with a spatula for 15 seconds to prevent curling. Sear skin-side down for 4–5 minutes without moving, until skin is crisp and releases easily from the pan. Flip the fillets and add 1 tablespoon butter to the pan. Spoon the melted butter over the fillets for 30 seconds, then transfer the skillet to a preheated 400°F (200°C) oven and roast for 4–6 minutes more for medium doneness (internal temp ~125–130°F / 52–55°C). Remove from oven and let rest 2 minutes.

Finish

Squeeze a little lemon over the fish (about 1/2 lemon per fillet as desired). If using, spoon a small amount of vinaigrette over the top or finish with a light drizzle of olive oil.

Divide the wild Indian rice among 4 plates (about 3/4 cup cooked rice per plate). Place a pan-roasted salmon fillet on top or beside the rice. Arrange a portion of the dressed fennel, carrot & celery salad next to the fish. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately while the salmon is warm.