Seared Salmon Recipe

Reduce aromatics

In a small saucepan over medium heat, combine mandarinquat juice, white wine, white wine vinegar and minced shallot. Add crushed peppercorns if using. Bring to a gentle simmer and reduce until about 3 tablespoons of liquid remain (about 8–10 minutes). Watch carefully so it doesn't scorch.

Mount with butter

Lower heat to very low. Strain the reduced liquid into a warm small bowl to remove shallots and pepper. Return a few tablespoons to the saucepan on very low heat. Whisk in the cold cubed butter gradually, one or two cubes at a time, whisking constantly until each addition is incorporated and sauce is smooth and slightly thickened. Keep temperature low so the sauce emulsifies and does not separate. If it becomes too hot, remove from heat briefly and continue whisking.

Finish sauce

Stir in the grated mandarin zest and 1/4 tsp kosher salt. Taste and adjust seasoning with a tiny pinch of sugar or more vinegar only if needed. Keep warm in a thermos or over a very low heat bath (sauce should be warm but not hot).

Preheat a grill or grill pan over medium-high heat. Toss asparagus with 1 tablespoon olive oil, 1 tsp kosher salt and 1/2 tsp black pepper to coat evenly.

Place asparagus on the hot grill in a single layer. Grill, turning occasionally, until tender-crisp and charred in spots, about 6–8 minutes depending on thickness. Remove and keep warm; squeeze a lemon wedge over just before serving if desired.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter is foaming, add cauliflower florets in a single layer (work in batches if needed).

Cook, stirring or tossing occasionally, until florets are golden brown on the edges and tender when pierced, about 8–10 minutes. Add minced garlic during the last 90 seconds of cooking and sauté until fragrant. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir in chopped parsley and remove from heat; keep warm.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs olive oil evenly over fillets.

Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot. Place salmon fillets skin-side down and press gently with a spatula for 10–15 seconds to prevent curling.

Sear skin-side down until the skin is crisp and the fish is cooked about 3/4 of the way through, about 4–6 minutes depending on thickness. Flip carefully and sear the flesh side for an additional 1–2 minutes until salmon reaches desired doneness (internal temp ~125–130°F for medium-rare to medium). Remove to a plate and tent loosely with foil to rest 2–3 minutes.

Rewarm beurre blanc briefly if needed and give it a final whisk. Place a spoonful of sautéed cauliflower on each plate, add a small bundle of grilled asparagus alongside.

Set a seared salmon fillet on top or beside the vegetables (skin-side out). Spoon 2–3 tablespoons of mandarinquat beurre blanc over the salmon and a little around the plate.

Drizzle a small amount of extra virgin olive oil over vegetables, scatter microgreens or parsley, and serve immediately with lemon wedges on the side.