Chef Gretchen Allison

Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine Fennel Beurre Blanc

Name: Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine Fennel Beurre Blanc
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 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

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Servings

6 - 8 servings

Prep Time

30 minutes

Cook Time

15 minutes

Author:

Chef Gretchen Allison

Ingredients

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

Tangerine Fennel Beurre Blanc

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

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Directions

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.

Tangerine Fennel Beurre Blanc

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.

Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine Fennel Beurre Blanc