14 oz. Fresh Salmon Filet (Faroe Island or Scottish are generally always available at specialty markets)
1 oz. Whole Butter
2 Tbsp Shallots (minced)
2 tsp Saffron Threads (available online these days)
2 oz. Dry Vermouth
5 oz. Heavy cream
1 ea. Fresh Lemon
Pinch Salt and Pepper
½ cup Zucchini (green portion, sliced on a bias)
½ cup Sugar Snap Peas (split lengthwise)
¼ cup Seasonal Micro Salad (your choice of fresh)
1 tsp EVOO
Method of Preparation:
Select two each 7 oz. portions of fresh salmon; note each of those portions will be cut in half lengthwise for this very simple and fast preparation. All the flavors marry so well together in this pan roasting technique.I prepare a little salad green and herb mixture to accent the presentation and I might blanch and shock my summer squash depending on the texture and size. Also, I mince my saffron threads a little to release the flavor and color.
Using a sauté pan over medium heat add the whole butter and shallots, aromatize but don’t let them brown. Add the Salmon, season lightly with salt and pepper, add the saffron and deglaze with the vermouth. Turn the Salmon over while it is still fairly pliable and then add the heavy cream. Do not turn the fish again or it may break.
Increase the heat allowing the cream to reduce to a velvety consistency. Squeeze in some lemon, add the zucchini and sugar snap peas.
The fish should be perfectly cooked within the time it takes the cream to reduce, you may need a splash of vermouth to finish; I like that touch.
Arrange on the serving plate and garnish with the micro herb salad, drizzle with the EVOO and serve.