1 cup English peas
4 Copper River or Columbia River center-cut skinless fillets of wild sockeye salmon, each about 5 ounces
Salt, to taste
2 teaspoons grapesed oil
4 tablespoons butter
1 large lemon
1 ½ cups oyster mushrooms, trimmed
2 cups sugar snap peas, strings removed and pods halved on the diagonal
⅓ cup hazelnuts, toasted and coarsely chopped
Flat-leaf parsley for garnish
- Bring a medium pot of water to a boil. Fill a medium bowl with ice water. Drop English peas into boiling water and blanch for 1 minute. Using a spider strainer or slotted spoon, transfer to ice water to stop cooking.
- Trim the salmon fillets to an even thickness so they will cook evenly. Pat fillets dry and season on both sides with salt. Set a large sauté pan over medium-high heat, add grapeseed oil, and heat until oil is smoking. Pull pan from heat and add 1 tablespoon of the butter. Swirl pan until butter melts and starts to foam.
- With pan still off the heat, add salmon fillets, presentation side down (the flesh side, not the skin side), and cook for 2 minutes. Return pan to medium-high heat, flip salmon, and cook until slightly translucent in the center, another 2 minutes. Line a plate with a double layer of paper towels. Transfer salmon to paper towels to drain and rest.
- Add 1 more tablespoon of butter to the pan and swirl to melt. With pan over medium-high heat, shake pan off and on the heat until the butter foams up and then subsides and starts to turn a golden color and take on a nutty aroma, about 1 minute.
- Pull pan from heat, squeeze about 1 tablespoon lemon juice into pan, and shake to combine. Set aside the browned lemon butter.
- Heat a separate sauté pan over medium-high heat. Add remaining 2 tablespoons butter and swirl pan until the butter melts and foams up and then subsides. Just when butter starts to turn a golden color and smell nutty, add mushrooms and cook for 30 seconds; then add snap peas, tossing and cooking for 30 seconds more. Add English peas and toss and cook for 1 minute. Sprinkle with salt.
- Spoon a nice mound of vegetables in center of each serving plate and top with a salmon fillet, presentation side up. Scatter hazelnuts over the top of each plate. Finish dish with a drizzle of the browned lemon butter, some freshly grated lemon zest, and a few parsley leaves.
- from Chef Kevin Gillespie of Gunshow, Atlanta, GA