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Crispy Skin Salmon with Asparagus, Mushroom, Peas and Mustard Brown Butter Sauce with Celsius°Cooking™

35 mins - Total Time
- Time of day
2 - Servings

Flaky, succulent salmon with crispy skin accompanied by a quick and tasty side of asparagus, peas, and mushrooms with a tangy and savory brown butter and mustard sauce.

Crispy Skin Salmon with Asparagus, Mushroom, Peas and Mustard Brown Butter Sauce with Celsius°Cooking™

35 mins - Total Time
- Time of day
2 - Servings
DOWN TO RECIPE

Flaky, succulent salmon with crispy skin accompanied by a quick and tasty side of asparagus, peas, and mushrooms with a tangy and savory brown butter and mustard sauce.

15 mins Prep Time 20 mins Cook Time 35 mins Total Time

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 Step

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 Saltas 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 Salt1 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 Oil2 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 Mushroomsall

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

Mix in the lemon zest and butter and mix well. Turnt he burner off, then transfer the vegetables into a serving dish and set aside. Wash the pan before continuing with the recipe.
Lemon Zest1 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

Dry both sides of the salmon with paper towels.Moderately season both sides of 2 filets with salt, then season the flesh side ONLY with black pepper.
Skin-On Salmon Filets (2.5cm thick each, scales and pin bones removed)2
Kosher Saltas 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 Butter2 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 Mustard2 Tbsps.
Lemon Juice1 Tbsp.
Kosher Salt1 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 Curlsas needed
Diced Cucumberas needed

Finished cooking!