Crispy Skin Wild Salmon, Braised Radishes, Fava Beans & English Peas
Crispy Skin Wild Salmon, Braised Radishes, Fava Beans & English Peas
Courtesy of Chef Chris Cosentino
Rated 5.0 stars by 1 users
Servings
1-2
Crispy-skinned wild salmon takes center stage in this bright, seasonal dish that celebrates the flavors of spring. Perfectly seared for a golden, crackling finish, the salmon is paired with delicately braised radishes, tender fava beans, sweet English peas, and fresh asparagus, all simmered in a light vegetable broth infused with garlic and fragrant lemon verbena.
Finished with a splash of lemon juice and extra virgin olive oil, this elegant entrée is fresh, vibrant, and beautifully balanced, showcasing simple techniques and premium ingredients with refined sophistication.
Ingredients
-
2 each 6oz skin on Wild Salmon pieces
-
¼ cup young Fava Beans
-
6 each French Breakfast Radishes, quartered lengthwise
-
¼ cup English Peas
-
6 spears medium Asparagus
-
Extra Virgin Olive Oil
-
½ cup Vegetable Stock
-
1/8 cup fresh Lemon Verbena, leaves
-
1 TBSP Lemon Juice
-
4 each Garlic Cloves, skin on
-
ProBond Luxe 3.5qt Essential Pan
-
ProBond Luxe Stainless Steel Skillets
Featured Products:
Directions
Place a Hestan Essential Pan over medium heat and add extra virgin olive oil. Add the quartered radish with a clove of garlic and lemon verbena. Lightly sear the radish in the oil and then deglaze the pan with the vegetable stock and let simmer for a few minutes to slowly braise the radish.
Dry the skin on the salmon well by blotting with a paper towel. Once it’s dry, score the skin by making two diagonal incisions in the skin, this will prevent the salmon from curling in the pan and help the skin get crispy. Season both sides of the fish with kosher salt and fresh black pepper.
Put a stainless steel skillet over medium high heat and add a thin layer of oil. Place the salmon in the pan skin side down, gently laying it in the pan away from you so you don’t splash hot oil on yourself. Press lightly on the flesh of the fish to make sure the skin has full contact with the pan to get a nice crispy sear. Leave the fish alone until the skin releases from the pan and then baste the fish with the cooking oil. Add butter if necessary.
While the fish is cooking, add the asparagus, fava beans & English peas to the braising radish and simmer gently until all are cooked just enough, about 3 minutes. Add a splash of lemon juice to the braising liquid.
To serve, place the braised vegetables in the center of the plate, with the braising liquid, place the crispy skin salmon on the top and drizzle some extra virgin olive oil in the braising sauce. Serve immediately.
