Equipment
Ingredients
arugula sauce
- 115 g arugula
- 60 g shelled pumpkin seeds, toasted
- 120 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
- 90 ml vegetable stock
- 90 ml water
salmon
- 4 salmon fillets
- 2 g salt
- 1 g black pepper
- 9 g rosemary, minced
- 9 g thyme, minced
- 41 g unsalted butter
ragout
- 14 g unsalted butter
- 285 g morels, sliced
- 285 g button mushrooms, sliced
- 680 g asparagus, peeled and cut into 4cm lengths
- 1 garlic, minced
- 1 shallot, minced
- 6 g thyme, minced
- 6 g rosemary, minced
Nutrition (per serving)
Method
Place the arugula, toasted pumpkin seeds, olive oil, salt, and pepper into a blender. Process the mixture until it reaches a smooth consistency.
Warm the vegetable stock and water. Whisk the warm liquid into the arugula puree until the sauce is fully combined. Keep the sauce warm.
Preheat the oven to 175°C (350°F).
Season the salmon fillets with salt and pepper. Press the minced rosemary and thyme onto the surface of the fish to coat evenly.
Melt 41g of butter in a heavy skillet over high heat. Cook until the butter just begins to turn brown.
Place the salmon fillets in the skillet. Sear for 1 to 2 minutes per side until a brown crust forms.
Move the salmon to a baking dish. Bake for 5 to 6 minutes until the internal temperature reaches 63°C (145°F).
Add 14g of butter to the skillet over medium-high heat and brown slightly. Add morels and button mushrooms, then cook for 5 minutes until softened.
Stir in the asparagus, garlic, shallot, thyme, and rosemary. Season with salt and pepper and cook for 2 minutes until the asparagus is tender.
Divide the mushroom and asparagus ragout among four plates. Place a salmon fillet on each portion and drizzle with the warm arugula sauce.
Chef's Notes
- Toasting pumpkin seeds is essential for the depth of flavor in the sauce.
- Handle raw fish carefully to avoid cross-contamination; wash all surfaces and hands after seasoning.
Storage
Refrigerator: 2 days — Store components separately for best results.
Reheating: Gently warm sauce and ragout on the stovetop; reheat salmon in a 150°C (300°F) oven until just warm.
