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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 771 kcal
- Protein
- 46 g
- Carbohydrates
- 26 g
- Fat
- 56 g
- Fiber
- 11 g
- Sugar
- 7 g
- Sodium
- 569 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 30 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 123 mg
- Potassium
- 2041 mg
- Calcium
- 189 mg
- Iron
- 16.3 mg
- Magnesium
- 159 mg
- Phosphorus
- 676 mg
- Zinc
- 5.7 mg
- Vitamin A
- 231 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 3.8 mcg
- Vitamin E
- 6.7 mg
- Vitamin K
- 122 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 5.5 mcg
- Thiamin
- 0.77 mg
- Riboflavin
- 1.38 mg
- Niacin
- 19.5 mg
- Folate
- 188 mcg
- Water
- 492 g
Sources: USDA FoodData Central
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.
Troubleshooting
Salmon sticks to the skillet
Cause: The pan or the butter was not hot enough before adding the fish.
Fix: Allow the fish to cook undisturbed for another 30 seconds to develop a crust which will naturally release it from the pan.
Prevention: Ensure the butter is foaming and just starting to brown before placing the salmon in the pan.
Arugula sauce is too thin
Cause: Too much stock or water was added at once.
Fix: Blend in a few more toasted pumpkin seeds or a small handful of fresh arugula to thicken.
Prevention: Whisk in the liquid gradually to monitor the consistency.
Cultural Context
This dish showcases a modern American approach to seafood, blending classic techniques with fresh, seasonal ingredients. While pan-seared salmon is a globally enjoyed preparation, the inclusion of foraged morel mushrooms and vibrant asparagus speaks to the bounty of North American spring and early summer produce, often highlighted in regional American fine dining.
