Atlantic Queen Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with 1/2 tsp of sea salt and 1/4 tsp of black pepper. Let rest at room temperature for 10 minutes.

Prepare crab meat

Gently flake the lump crab meat into a small bowl, check for shells, and season with a pinch (about 1/8 tsp) of salt, 1/4 tsp lemon juice, and 1/4 tsp olive oil. Toss gently and set aside chilled.

Prep produce

Halve, pit and dice the avocado into medium cubes; toss with 1/2 tsp lemon juice to prevent browning. Thinly slice the cucumber into half-moons (about 1/8-inch thick). Finely chop chives if using.

In a small bowl whisk together Dijon mustard, mayonnaise, white wine vinegar, honey, remaining 1/2 tsp lemon juice, remaining 1/2 tsp sea salt, remaining 1/4 tsp black pepper and smoked paprika (if using). Slowly whisk in 2 tbs olive oil until emulsified. Taste and adjust seasoning.

Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter and let butter foam. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Sear without moving for 4–5 minutes until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Flip the fillets and cook for an additional 1–2 minutes for medium doneness (internal temp ~125–130°F / 52–54°C). Remove from pan and let rest for 2 minutes. Spoon any rendered butter over the fillets.

On two plates, arrange a bed of microgreens or salad leaves (1 cup per plate) if using. Fan or arrange cucumber slices beside the greens. Divide the avocado evenly and place on each plate.

Gently mound 3 oz of seasoned crab meat atop or beside the avocado on each plate.

Place a seared salmon fillet on each plate, skin-side up or down as preferred. Drizzle about 1 tbs of the prepared dressing across the salmon and around the plate. Finish with a small drizzle (1 tsp) of olive oil, a squeeze of fresh lemon, and sprinkle chopped chives.

Serve immediately while salmon is warm. If you prefer, spoon a little extra dressing over the crab. Leftover dressing keeps refrigerated 3–4 days.