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Entree
6 - 8 servings
30 minutes
15 minutes
Chef Gretchen Allison
2 pounds salmon fillets, fresh, Alaskan
2 tablespoons grape seed oil
To taste salt and pepper
8 ounces Organic Sugar Snap Peas
2 tablespoons butter, salted
2 organic avocados
2 cups pea tendrils
2 tablespoons organic shallots, chopped
1/2 teaspoon fennel seeds, rubbed between your palms
2 tablespoons butter
2 tangerines, zested and juiced
1 tablespoon fennel (fronds) chopped
1 cup white wine
To taste salt and Pepper
1/2 cup butter, cool butter to finish; cut into flakes
Make the sauce first and keep warm. It will not re-heat without breaking. Also do not boil it once the final butter is being added.
Use fresh fish filets, scaled, with the skin left on. Pull out the pin bones using a pair of needle nose pliers. Cut into 6 oz. portions. Keep them cold until ready to use.
Pat dry with a paper towel. Sprinkle with salt and pepper.
Heat grape seed oil in a heavy skillet and place filets in a pan, skin side down. Sear until the skin is crisp.
Turn over briefly to finish cooking, leave a little rare, just in the center. Remove to warm plates.
While the fish is cooking, gently sauté the peas in the butter and slice the avocado.
Arrange on warm plates with the pea tendrils and fish, skin side up. Drape with the sauce.
Sauté the shallots and fennel seeds in the first 2 Tbsp. of butter.
Add the tangerine zest, juice, and fennel fronds.
Deglaze with white wine. Reduce the wine by half.
Remove from the heat and whisk in the cold butter flakes. Season to taste.
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