Seared Salmon with Nasturtiums and Saffron Vinaigrette
- SERVINGS: 8
Flash-seared salmon with a confetti of peppers and a shower of flowers is a beautiful dish. If you don't have a long, sharp knife at home, ask the fishmonger to slice the salmon for you.
- 2 tablespoons dry white wine
- 1 teaspoon minced onion
- Pinch of saffron threads
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 pounds skinless salmon fillet, cut on a very wide diagonal into eight 1/3 -inch-thick slices
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced yellow bell pepper
- 1/4 cup finely shredded nasturtium leaves
- 1 teaspoon finely chopped chives
- 1/4 cup nasturtiums or pansies
- In a small saucepan, combine the wine, onion and saffron and bring to a simmer; let cool. Transfer the mixture to a blender, add the lemon juice and mustard and blend until smooth. Gradually blend in the oil in a thin stream. Transfer the vinaigrette to a bowl and season with salt and black pepper.
- Spread the salmon out on a baking sheet. In a bowl, combine the coriander, cayenne and a pinch of salt. Lightly brush the salmon with vinaigrette and sprinkle liberally with the spice mixture.
- Heat 2 nonstick skillets. When the pans are hot, add 2 salmon slices to each, spiced side down, and cook over high heat until opaque around the edges but slightly rare in the center, about 2 minutes. Flip onto 4 dinner plates, cooked side up; repeat with the remaining fish.
- Scatter the bell peppers, nasturtium leaves and chives over the salmon. Drizzle with some of the vinaigrette and garnish with the flowers. Serve warm or at room temperature.
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Congratulations to Mei Lin, winner of Top Chef Season 12.