Roasted Wild Spring Salmon
by Chef Jody Adams
Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon
Yield: Makes 4 entrée servings
- 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
- 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.
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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.
- 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.
- 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/TechniquesThis segment appears in show #2706.
Recipe courtesy of Jody Adams
© 2002 Jody Adams/Rialto