Pan Seared Salmon (Skin On), Pea and Chive Puree, Broccolini, Sauteed Onion and Leek and Pickled Radish

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Pan Seared Salmon (Skin On), Pea and Chive Puree, Broccolini, Sauteed Onion and Leek and Pickled Radish

Salmon Fillets x 4 (skin on)

Pea puree:

2 Cup Fresh or Frozen Peas
1 Bunch of Chives
1 tbls Honey
1 tbls Lemon Juice
1 tbls of White Wine Vinegar

Vegetables:

1 Bunch of Broccolini
1/2 White Onion
1 Leek
1/2 Cup White Wine
1 tbls Butter
Pinch of Salt

Pickled Radish:

1 Cup Sherry Vinegar
1/2 Cup Water
1/2 Sugar
Pinch of Salt




Method:

Pea Puree:

In a Medium size pot fill with water, add a pinch of salt. Set to high heat and wait for a boil. When water is boiling add peas and chives, blanch for 25 secs. Remove and add to a mixing bowl. In the same pot while water is hot add boccolini, blanch for 45 secs and remove (place aside for later). With a hand blender blitz mixture adding veg oil to help emulsify the mixture. When the mix resembles a puree, add the honey, lemon juice and salt. Mix and taste, re-season if necessary.

Sautee Vegetables:

Julienne the onion and leek. In a small pan heat to medium and add the butter. Add the julienne onions and leeks and sweet for 6-8 mins or until translucent. Deglaze with white wine and reduce until wine is nearly evaporated. Season, remove from heat and keep warm with tin foil.

Pickled Radish:

In a small pot add vinegar, water, salt and sugar. Bring to a boil, reduce to simmer. Allow mixture to simmer for 15 mins. In the mean time thinly slice radishes into coins or julienne (put aside). When the pickling liquid is finished remove and allow to cool. When it is room temperature add your radishes, and allow to cold pickle for 10-15 mins. Strain and save the pickling liquid for any other pickling purposes in the future.

Salmon:

In a medium sized pan (preferably a cast iron pan) add touch of veg oil, place on a stove top at high heat. While pan is heating season both sides of your salmon fillets. When pan is hot, reduce heat to medium. Place salmon fillets skin side down in the pan. Cook 70% of the way on the skin side (about 3-4 mins depending on thickness of fillet). Flip and cook on belly for another 2 mins. Remove and allow salmon to rest for 3-4 mins.