Salmon is one my favorite fish to eat and its packed with omega 3 fatty acids which are essential to a healthy diet. When sourcing out your salmon please buy wild salmon instead of farmed raised, as the quality and integrity of the salmon are very different. Another ingredient to this dish is the whole grain mustard, which you can find at most grocery stores, like Trader Joes and Whole Foods. Everything else on the list is pretty easy to source out.
The simplicity of this dish was created when I was the sous chef at Neiman Marcus and I would run this dish as a special of the day. People loved it so much we would sell 25 orders just for lunch. I would like to share this recipe with you, so you can make it for your family and friends.
6 oz. salmon fillet
2 tbsp. olive oil
2 cups of carrots(Rolled cut)
1.5 cups of water
9 oz. unsalted butter
2 tbsp honey
3 cups spinach(Washed and dried)
2 oz. shallot(Brunoise)
6 stems of fresh thyme
6 stems of flat leaf parsley
1 bay leaf
1 tbsp. whole black peppercorn
2 cups of white wine
1 cup of cream
2 tbsp. whole grain mustard seeds
1 oz. chives(Chopped)
Season the salmon fillet with salt and ground black pepper. In a sauteed pan add 1 tbsp olive oil. When the pan is hot seared the salmon on both sides and set aside on a sheet tray.
Add the carrots into a pan and add the 1.5 cups of water. Bring to a boil and let it simmer for about 10-13 minutes. You can check the carrots doneness by piercing the carrot with a pairing knife. If the knife cut into carrot with no resistance, its a good indication that they are done. Add the 1 oz. butter, 2 tbsp honey, pinch of salt to the pan and cooked the carrots until a nice glazed is on them and set aside.
For the mustard beurre blanc. In a small sauce pan add the shallot, thyme, parsley, bay leaf, black peppercorn and white wine and reduce until almost dry with little liquid remaining in the sauce pot. add the 1 cup of cream and bring it to a boil. Once its at a boil turn the heat to a medium and start adding the 8oz cubed butter to the sauce pot. Whisk the butter until its emulsified with the cream.
Strain the beurre blanc with a fine mesh strainer and add the 2 tbsp of whole grain mustard. Add a pinch of salt and whisk the sauce. Set aside for assembly.
In large sautéed pan add 1 tbsp olive oil and sautéed the spinach. Cooked the spinach and drain off the excess liquid and set aside.
In a 400 degree oven place your salmon fillet and roast for about 6-8 minutes or until your salmon is cooked through.
For the plating reheat your carrots, spinach and sauce. Assemble the plate by adding spinach on one side and the carrots on the other side. Place the salmon on topped of the spinach and carrots and drizzled the sauce over the salmon. Garnish with chopped chives.