Ingredients:

  • 4 (6 oz) Salmon Fillets
  • 2 tbsp Olive Oil (for salmon)
  • Sea Salt and Freshly Ground Black Pepper, To taste
  • 2 cups Frozen Baby Peas
  • 2 tbsp Unsalted Butter, divided
  • 1/4 cup Hot Vegetable Stock
  • 1 tsp Fresh Mint, finely chopped
  • 1 bunch Asparagus Spears (approx. 1 lb)
  • 1/2 tbsp Olive Oil (for asparagus)
  • 1 small Shallot, very finely minced
  • 1/4 cup Dry White Wine (such as Sauvignon Blanc)
  • 2 tbsp Fresh Lemon Juice
  • 1/4 cup Crème Fraîche
  • 1 tbsp Fresh Dill, finely chopped
  • 1–2 tbsp Water or Stock (for thinning the sauce)

Instructions:

  1. Prepare the Ingredients: Snap the woody ends off the asparagus. Mince the shallot and chop the dill and mint. Ensure salmon fillets are completely dry using kitchen paper.
  2. Blanch the Asparagus: Bring a pot of salted water to a rolling boil. Drop the asparagus in and cook for 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to lock in the color and stop the cooking process. Drain and set aside.
  3. Sauté the Peas: In a small saucepan, melt 1 tbsp of butter. Add the peas and sauté gently for 2–3 minutes to warm them through.
  4. Blend the Purée: Transfer the peas to the blender or food processor. Add the hot vegetable stock (or water), the remaining 1 tbsp of butter, mint, salt, and pepper. Blend on high until completely smooth. If too thick, add stock 1 tablespoon at a time. Keep warm or gently reheat just before serving.
  5. Start the Sauce Reduction: In the small saucepan, melt a knob of butter (or use 1/2 tsp of oil) over medium heat. Add the minced shallot and cook until softened and translucent (3–4 minutes). Pour in the white wine and reduce the liquid by half (about 2 minutes).
  6. Sear the Salmon: While the wine reduces, heat the heavy-bottomed frying pan over medium-high heat with the olive oil until shimmering. Season the salmon skin/presentation side generously with salt and pepper. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp and the flesh is cooked halfway up the side. Flip and cook for 1–2 minutes more until the internal temperature reaches 145°F (63°C). Remove from heat and allow to rest briefly on a warm plate.
  7. Finish the Sauce: Once the wine has reduced, remove the saucepan from the direct heat. Stir in the crème fraîche and lemon juice until smooth. Stir in the fresh dill. Adjust seasoning. If the sauce is too thick, thin with a splash of hot stock.
  8. Assemble the Dish: Spoon a generous dollop of the warm pea purée onto the center of each plate. Place the drained asparagus neatly beside the purée. Top the purée with the rested salmon fillet. Spoon the lemon-dill sauce over the salmon and around the plate. Serve immediately.