Log in
Wild salmon is very lean and will not tolerate long or overly aggressive cooking techniques. A quick sauté over medium high heat for 2-3 minutes is all you need. The fish must remain medium-rare in the center or it will be dry and unpalatable. It is so much better for you and for our environment than grain-fed, farm-raised salmon.
Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche
For the Sauce
- 1 large shallot, minced
- 2 T. red wine vinegar
- 1 large egg
- 1 T. Dijon mustard
- 1/3 – ½ cup olive oil
- 2 t. minced capers
For the Potatoes
- 2 pounds waxy potatoes (Yukon gold, red bliss, fingerling, etc.) cut into ¾” dice
- 12 oz. asparagus spears, cut into 1 ½” lengths
- 3 scallions, sliced thinly
- 2 T. unsalted butter
- salt and pepper to taste
For the Fish
- 24 oz. wild salmon filet, skin removed
- 1 T. cornstarch
- 1 T. brown sugar
- salt and pepper to taste
- 3 T. olive or vegetable oil
Make the Sauce Gribiche
- Combine the minced shallot and red wine vinegar in a small bowl and set aside. Place the egg in a small saucepan with water to barely cover over medium-high heat. When the water boils, reduce heat slightly and cook for 4 minutes only. Immediately remove the egg from the water and immerse in cold water to stop it from cooking further and cool. Peel the egg carefully – the white will be soft-firm and the yolk will still be a bit runny. Put the white onto a cutting board and set aside and let the yolk fall into a mixing bowl. Whisk the egg yolk and mustard together until relatively smooth. Start dribbling in the olive oil, whisking constantly, to create a smooth emulsion. Lift the shallots from the vinegar and stir in. Add as much of the vinegar as you like to balance the sauce’s flavor (I usually use it all), stir in the capers, and then season to taste with salt and pepper. Chop the egg white into very small pieces and stir it in. Set aside.
Cook the potatoes
- Meanwhile, bring a large pot of salted water to boil. When it boils, add the potatoes and cook until barely tender, about 8-10 minutes. Add the asparagus and cook another 30 seconds to 1 minute, until the asparagus is barely tender. Drain and return to the pot with the butter and scallions, stirring gently to coat. Season to taste with salt and pepper. Cover and keep warm.
Cook the salmon
- Combine the cornstarch, brown sugar, and salt and pepper in a small bowl. Heat a large, non-stick pan over medium high heat. Add the oil and let it heat. While the oil is heating, season both sides of the fish with the cornstarch mixture. When the oil is hot, place the fish in the pan, presentation side down and cook without disturbing for 1 – 2 minutes, or until the fish is opaque about 2-3mm up the sides. Turn and cook another minute to 30 seconds. Immediately remove the fish from the pan.
To serve
- Mound the potato mixture slightly off-center on dinner plates. Dribble a bit of the sauce on the potatoes. Lean a fish filet partially over the potatoes. Dribble the fish with the sauce and dribble more sauce around the plate. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/