for the pan-seared salmon:
2 6-ounce salmon fillet pieces, about 2-inches thick
fine sea salt
freshly ground black pepper
1 tablespoon butter
1 tablespoon canola oil
for the sautéed fiddlehead ferns:
3/4 pound fiddlehead ferns, stems trimmed
1 tablespoon olive oil
1 large garlic clove, minced
fine sea salt
freshly ground black pepper
for the dill sauce:
1/4 cup crème fraîche
1 tablespoon lemon juice (about 1/2 lemon)
3 tablespoons chopped fresh dill
fine sea salt
dill sprigs, for garnish
To prepare the salmon, remove any pin bones using tweezers. Pat the fish dry with paper towels. Liberally season pieces with salt and pepper. Let stand for few minutes before spreading skin side with 1/2 tablespoon butter per fillet. Warm oil in a large nonstick skillet set over medium-high heat. Add fish and sear skin side for 5 minutes. Turn and sear flesh side until cooked through, about 2 to 3 minutes. Use a long flexible spatula to handle fish.
To cook the fiddleheads, warm a large sauté pan set over medium heat. Add ferns and 3 tablespoons of water. Cover and steam until tender, about 5 minutes. Uncover and allow any residual liquid to evaporate. Once pan is dry, add oil and garlic; sauté for 2 to 3 minutes.
To make the dill sauce, combine crème fraîche, lemon juice, and dill. Season with salt. To assemble, divide fiddelehads between two plates, top with salmon, and drizzle sauce over fish. Garnish with sprigs of dill.
Yield: 2 servings.
- Recipe courtesy of Joseph Erdos.