Sunday, June 12, 2016

Sockeye Salmon with Green Sauce

Salmon is truly one of life's great pleasures, at least from my perspective. And having it so readily available in our fish counter at the North Coast Co-op has surely spoiled me, but that is just fine and dandy with me!

Finding new ways to prepare salmon aside from my usual favorites is a fun pastime, and this version from David Tanis of the New York Times (and Chez Panisse) never fails to please. It is more of a summery version, all fresh green herbs and lemon juice.

French in origin, it pairs wonderfully well with mashed potatoes (of course, to my hubby and I, everything goes with mashed potatoes! especially Indian food, really, you'll love it!) But it also is great with boiled new potatoes, steamed green beans or asparagus, or some other spring/summer like veggie.

My version relies heavily on the fresh tarragon, but that's just me. Use chervil if you can find it/grow it. This is my go-to salmon dish when there isn't any creme fraiche brewing for this version. But only make it with fresh tarragon. Either way, prepare for a repeater; it's easy and scrumptious!

Sockeye Salmon with Green Sauce (adapted from David Tanis)
(serves 2)

2/3 lb sockeye salmon, cut in half
1 shallot, peeled and minced
2 tablespoons red wine vinegar
zest and juice of 1 lemon
1 teaspoon Dijon Mustard (make your own!)
1 tablespoon capers, minced
1/4 cup fresh parsley, minced
1/3 cup fresh tarragon, minced
1/2 cup olive oil
lemon wedges for serving

Macerate (marinate) shallot in red wine vinegar for 5 minutes. Add lemon juice and zest, mustard and capers and mix well. Add olive oil and whisk well to combine, creating an emulsion. Add salt and pepper to taste.

Heat a skillet over high heat and add a little olive oil to coat the bottom. Add the salmon skin side down and cover and cook over medium heat until salmon is nearly done (little white foam will show on the filets as it becomes done. Turn off heat and allow to rest 2-3 minutes. Add fresh herbs to marinated and stir well. It should be more greens than vinaigrette.

Spoon over salmon and serve with additional lemon wedges.


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