Roasted Wild Spring Salmon

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by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon

Yield: Makes 4 entrée servings

Course:
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Ingredients

  • 2 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 anchovy fillet rinsed and minced
  • 1/2 teaspoon garlic paste minced to a paste with a knife or a Microplane
  • 2 tablespoons water
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup + 2 tablespoons extra virgin olive oil warm but not hot
  • 1 lb. salmon fillets skin on, cut into 4 equal pieces
  • 3/4 lbs. asparagus
  • 8 ramps or scallions trimmed of dry outer layer, roots and discolored ends of greens, warm but not hot
  • Salt and freshly ground pepper
  • 1 cup fresh English peas (about 1/4 pound) blanched until just cooked 1 to 3 minutes depending on their size
  • 1 cup fava beans shelled blanched 2 to 3 minutes, and peeled (about 1-1/2 pounds of pods)
  • 1 tablespoon chopped tarragon
  • 2 tablespoons minced chives
  • 2 tablespoons chopped chervil

Directions

  1. Beat the egg yolks, lemon juice, anchovies, garlic, water and pepper together in a small bowl until smooth. Set the bowl directly over the lowest heat, or if you're worried about over-cooking the eggs, over a pan of simmering water, and whisk vigorously until the mixture is thick, foamy and pale yellow in color, 4 to 6 minutes. Remove the bowl from the heat, and start drizzling in 1/2 cup olive oil very slowly, continuing to whisk vigorously until all the oil is incorporated. If the sauce seems to thicken before all the oil is added, add a few drops of water. Taste and season with salt and pepper if necessary. The sauce should have an assertive flavor of lemon juice. Put into a pitcher and keep warm over water no hotter than 140 degrees.
  2. Preheat oven to 450 degrees.
  3. Break off the tough ends of the asparagus and peel the stems. Put the asparagus in a bowl with the ramps, add 1 tablespoon oil, season with salt and pepper and toss well. Arrange the vegetables in roasting pan that will hold the vegetables in a single layer.
  4. Put a small roasting pan on the floor of the oven to preheat for 5 minutes. Season the salmon with salt and pepper. Rub the salmon all over with 2 tablespoons oil. Set the salmon skin side down in the roasting pan. Put the pan of vegetables into the oven as well.
  5. Roast the asparagus and ramps until they are tender and start to brown, about 10 minutes. Roast the salmon 10 minutes or until cooked to medium.
  6. Remove the pans from the oven and add the peas and favas to the asparagus pan. Return the pan with the vegetables to the oven to heat through, about 1 minute. Taste and season with salt and pepper if necessary. Add half the herbs and toss well.
  7. While the vegetables are in the oven, put a spoonful of the sabayon on the side of 4 warm large plates. Set a piece of salmon, skin side up next to and touching the sauce. Arrange the vegetables next to the fish and sprinkle the plate with the remaining herbs. Serve immediately.

Tips/Techniques

This segment appears in show #2706. Recipe courtesy of Jody Adams © 2002 Jody Adams/Rialto
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