Pan-Seared Salmon with Spring Vegetables
After a long winter of eating hearty meals, we’re craving lighter fare and lots of fresh vegetables. This recipe fits the bill perfectly. Salmon is seared on the stovetop until the skin is nicely crisped and then finished with a medley of the season’s first offerings: artichokes, radishes and English peas. Serve with crusty bread for soaking up the sauce.
- 2 center-cut skin-on salmon fillets, each about 6 oz. (185 g)
- Kosher salt and freshly ground pepper
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. unsalted butter
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 2 small artichokes, halved lengthwise and steamed until just tender
- 8 radishes, halved lengthwise with stems intact
- 1 cup (5 oz./155 g) fresh or thawed frozen peas
- Fresh herb sprigs, such as dill or parsley, for garnish
Season the salmon generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes. Turn the salmon and cook until a golden brown crust forms underneath, about 2 minutes. Transfer the salmon to a plate and cover with aluminum foil.
Return the pan to medium-high heat and melt the butter. Add the wine and simmer until reduced, about 5 minutes, then add the stock, artichokes, radishes and salmon, skin side up. Reduce the heat to medium, cover and cook until the vegetables are tender and the salmon is cooked to your liking, about 10 minutes for medium-rare. Add the peas, cover and cook until the peas are just tender, about 1 more minute.
Garnish the salmon and vegetables with the herb sprigs and a few generous grindings of pepper. Serve immediately. Serves 2.
Williams Sonoma Test Kitchen