Choose number of servings
Ingredients
For the Cucumber Garnishes
- Cucumber (diced small) 1
- Kosher Salt as needed
For the Garnish
- Asparagus (cut into 1cm pieces) 8 Pieces
- Chanterelles (halved or quartered) 115 g
- Shallots (finely chopped) 1 Pieces
- Extra Virgin Olive Oil 2 tbsp
- Kosher Salt 1 tsp
- Lemon Zest 1 tsp
- Unsalted Butter 1 tsp
- Frozen Peas (thawed) 60 g
For the Salmon
- High Heat Oil (grapeseed, vegetable, canola) 1 tbsp
- Skin- on Salmon Filets (2.5cm thick each, scales and pin bones removed) 2 Pieces
- Kosher Salt as needed
- Black Pepper (freshly cracked) as needed
- Thyme (optional) 1 sprig
- Garlic Clove (crushed, skin on) 1
- High Heat Oil (grapeseed, vegetable, canola) 1 tbsp
For the Sauce
- Unsalted Butter 2 tbsp
- Grain Mustard 2 tbsp
- Lemon Juice 1 tbsp
- Kosher Salt as needed
Tools that you will need
General Equipment
- Fish tweezers
- Large Spoon
- Lint-Free Towel
- Offset spatula
- Paper towel
- Peeler
- Rubber Spatula
- Tray or Large Plate
- Vegetable Peeler
Cooking Steps Prep Cooking
Prepare the Cucumber Ribbons for Garnishing
With a vegetable peeler, peel layers of the other half of the cucumber. Lay the ribbons on a lint-free towel and sprinkle with salt. Set aside. This tecnique is advance so we added a video for guidance.
Cucumber (cut into ribbons) | 1 |
Kosher Salt | as needed |
Combine and Season the Vegetables
Add the listed ingredients into a bowl, then season with salt and mix well. Once seasoned, set them aside.
Asparagus(cut into 1cm pieces) | 8 |
Chanterelle (halved or quartered) | 115 grams |
Shallot (finely chopped) | 2 Tbsps. |
Kosher Salt | 1 tsp. |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 218°C.
2. Measure and Add the Oil
Tilt the cookware to coat evenly.
Extra Virgin Olive Oil | 2 Tbsps. |
3. Add and Roast the Vegetables
Add the seasoned vegetables and roast for 5 minutes or until the mushrooms and sparagus are slightly roasted.
Asparagus and Mushrooms | all |
4. Add the Peas and Finish Cooking the Vegetables
Add the thawed peas and continue cooking for 1 minutes, or until the peas are warm and mixed into the rest of the ingredients.
Frozen Peas(thawed) | 60 grams |
5. Season the Vegetables
Lemon Zest | 1 tsp. |
Unsalted Butter(for the vegetables) | 1 tsp. |
6. Connect the Cookware
Once the pan has been washed and dried, turn the burner and place the cookware on the burner. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 223°C.
7. Measure and Add the Oil
Tilt the cookware to coat evenly.
High Heat Oil(grapeseed, vegetable, canola) | 1 Tbsp. |
8. Dry and Season the Salmon
Skin-On Salmon Filets (2.5cm thick each, scales and pin bones removed) | 2 |
Kosher Salt | as needed |
Black Pepper(freshly cracked) | as needed |
9. Add and Sear the Salmon
Place the 2 salmon filets skin side down in the pan making sure they are not touching. Sear the skin for 2 minutes or until golden brown.
Skin -On Salmon Filets(2.5cm thick each, scales and pin bones removed) | 2 |
10. Lower the Temperature and Continue Cooking
Lower the temperature to 205°C and continue cooking on the skin side for 1 minute.
11. Baste the Salmon
Flip the salmon and add the aromatics and butter or oil. Spoon the oil over each filet occasionally for about 15-30 seconds for medium rare.
Garlic Clove (skin on, crushed - optional) | 1 |
Thyme (optional) | 1 sprig |
High Heat Oil (or butter) | 1 tbsp. |
12. Remove the Salmon and Drain the Oil
Using a spatula, transfer the salmon to a paper towel-lined tray or plate skin side up. Drain the excess oil and repalce the pan on the burner.
13. Lower the Temperature and Add the Butter
Lower the temperature to 109°C, add the butter and melt completly.
Unsalted Butter | 2 Tbsps. |
14. Brown the Butter
Brown the melted butter for 1- 2 minutes and whisk frequently to ensure the brown bits are well distributed.
15. Stir in the Mustard and Lemon Juice and Salt
Turn the burner off, whisk int eh ingredients and mix until well incorporated.
Grain Mustard | 2 Tbsps. |
Lemon Juice | 1 Tbsp. |
Kosher Salt | 1 pinch |
16. Season and Serve
Plate the fish alongside the sauteed vegetables. Decorate each plate with some cucumber rolls and some diced cucumber and some sauce.
Cucumber Curls | as needed |
Diced Cucumber | as needed |