Pan Seared Atlantic Salmon Recipe

Prepare compound butter

In a medium bowl, combine 6 tbs softened butter, 3 tbs cooked sorghum, 1 tbs lemon juice, 1 tbs chopped parsley, 1 tsp honey (or sorghum syrup), 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly with a fork until the sorghum is evenly distributed and the mixture is smooth. Taste and adjust seasoning. Transfer the butter to plastic wrap, form into a log, wrap tightly and refrigerate until firm (at least 30 minutes) or keep chilled until plating. If short on time, refrigerate 10–15 minutes to slightly firm.

Cook parsnips

Place the peeled and chopped parsnips in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well, reserving a little cooking liquid.

Blend purée

Return parsnips to the saucepan or to a blender/food processor. Add 3/4 cup whole milk, 1/4 cup heavy cream, 2 tbs unsalted butter, 3/4 tsp salt, 1/4 tsp white or black pepper and 1/8 tsp nutmeg (optional). Purée until completely smooth, adding a tablespoon or two of reserved cooking liquid if needed to achieve a creamy, spoonable consistency. Taste and adjust seasoning. Keep warm over very low heat or cover and reheat gently before serving.

Preheat oven

Preheat oven to 425°F (220°C).

Toss vegetables

On a rimmed baking sheet, toss 12 oz cauliflower florets and 8 oz rainbow carrots with 2 tbs olive oil, 1 tsp minced garlic, 1 tsp fresh thyme leaves, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated. Spread into a single layer with space between pieces for even browning.

Roast

Roast in the preheated oven for 20–25 minutes, tossing once halfway through, until vegetables are tender and caramelized at the edges. Remove from oven and keep warm.

Temper and season

Pat the salmon fillets dry with paper towels. Let them sit at room temperature 10–15 minutes to take the chill off. Season both sides lightly with 2 tsp kosher salt (divide among fillets) and 1 tsp freshly ground black pepper.

Pan-sear

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs neutral oil and heat until shimmering. Place salmon fillets skin-side down, pressing 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 the fish is cooked about two-thirds of the way up the side.

Finish with butter

Reduce heat to medium, add 1 tbs unsalted butter to the pan and tilt the pan slightly. Spoon the melted butter over the tops of the fillets for 30–60 seconds to baste and finish cooking to medium doneness (internal temperature ~125–130°F / 52–54°C) or cook a little longer for well-done. Remove fillets to a warm plate and let rest 1–2 minutes. If desired, place a 1/2–1 tbs slice of sorghum compound butter on each fillet to melt while resting.

Divide parsnip purée among 4 warm plates, spreading a spoonful into a shallow bed. Arrange roasted cauliflower and rainbow carrots alongside. Place a salmon fillet on top of the purée or beside it. Add a pat (about 1/2 tbs) of sorghum compound butter to each salmon fillet so it melts over the fish. Scatter microgreens or chopped parsley around the plate, sprinkle flaky sea salt lightly over the salmon if using, and serve with a lemon wedge.