Pan Roasted King Salmon With Citrus Crème Fraîche, Crispy Capers And Spring Greens

Pair with Small Block Series Mount Veeder Chardonnay

Yield: 4 portions

Ingredients – Honey Vinaigrette

CRISPY CAPERS
1 cup capers, drained, dried
2 cups canola oil

CITRUS CRÈME FRAICHE
1 cup crème fraîche
1 tsp. orange zest
½ tsp. lemon zest
2 Tbsp. orange juice
1 Tbsp. lemon juice
Salt & pepper as needed

SPRING GREENS
4 cups greens (mixed greens, frisée, mâche, etc)
1 ea. red endive, sliced thin
2 Tbsp. white balsamic
2 Tbsp. extra-virgin olive oil

GARNISH
¼ cup cucumber, seeded, diced
¼ cup tomatoes, seeded, diced
1 Tbsp. parsley, chopped
1 Tbsp. extra-virgin olive oil

SALMON
1 Tbsp. olive oil
4 ea. salmon, skinless, boneless, 5 oz. portions
Salt & pepper as needed

Method

  • Crispy capers: dry the capers on paper towels. Place the oil in a small pot. Heat over medium heat. Add capers and fry over medium heat until they are crisp. Drain well and set on paper towels.
  • Citrus crème fraîche: combine the crème fraîche, zests, and juice. Season with salt and pepper.
  • Spring greens: place the frisée, mâche, endive, and greens in a large bowl. Season with salt and pepper. Sprinkle with white balsamic and olive oil. Toss.
  • Garnish: combine the cucumber, tomatoes, and parsley in a small bowl. Season with salt and pepper. Drizzle with olive oil.
  • Salmon: season the fish with salt and pepper. Let sit for 10 minutes.
  • Heat a large sauté pan over medium high heat. Add olive oil and salmon, presentation side down. Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.
  • Place a spoonful of sauce just off center on the plate. Place a generous handful of greens, slightly to the left of the sauce. Place the salmon in between the salad and sauce. Top with the garnish and sprinkle with crispy capers.
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