Pan Roasted Alaskan Salmon with Choucroute and Mustard Cream
Instructions:
SALMON Four 6-oz portions center-cut salmon To taste, kosher salt To taste, freshly ground black Tellicherry pepper ¾ cup honey ½ cup extra-virgin olive oil Juice of 2 limes Juice of 1 lemon 2 Tbsp minced tarragon
Serves: 4
- CHOUCROUTE
- 5 pieces smoked bacon, matchbook cut
- 1 Tbsp peanut oil
- 1 onion, small, medium dice
- 2 cloves garlic, sliced thin
- 2 cups very thinly sliced savoy cabbage
- ½ cup apple cider vinegar
- 1 tsp caraway seeds
- ½ cup white wine
- 1 cup blanched sliced new potatoes or fingerlings
- 2 carrots, blanched, bias cut
- 1 cup Giancarlo’s Brodo
- 1 Tbsp chopped parsley
- To taste, kosher salt
- To taste, freshly ground black pepper
- 2 Tbsp butter, unsalted
- MUSTARD CREAM
- 1 shallot, minced
- 1/2 cup dry white wine
- 1 tsp mustard seed
- 4 oz butter, unsalted, cold and diced
- 1/2 cup heavy cream, warm
- 2 tsp lemon-infused honey
- 2 Tbsp Dijon mustard
- To taste, sea salt
- SALMON
- Season each salmon filet with salt and pepper.
- Mix the honey, olive oil, lime juice, lemon juice, and tarragon. Coat the filets with the marinade. Let sit for 20–30 minutes.
- Pan-sear the filets until golden brown, 2–3 minutes per side. Finish in a 400°F oven until just cooked in the center.
- CHOUCROUTE
- Render the bacon in the oil until crisp. Add the onion and garlic; cook until soft.
- Add the cabbage and vinegar; cook for 7 minutes.
- Add the caraway seeds. Deglaze the pan with the wine.
- Add the potatoes, carrots, and brodo. Simmer until the vegetables and potatoes are tender.
- Season with parsley, salt, and pepper. Add the butter and adjust seasonings. Hold to serve hot.
- MUSTARD CREAM
- Place the shallot, wine, and mustard seeds in a saucepan. Bring to a boil and simmer until the wine is almost evaporated.
- Whisk in the butter, a little at a time. Add the cream, honey, and Dijon mustard. Simmer for 2–3 minutes, strain twice, and season with salt.