Name: Jeff Nathan’s Pan Roasted Salmon with Summer Vegetables
Ingredients: 3 tablespoon unsalted butter (divided (2 table spoons chilled) or olive oil); 4 garlic cloves (minced); 12 ounce sliced mushrooms (shittake, oyster, crimini); 4 ounce sugar snap peas (trimmed); ½ pint grape tomatoes or halved cherry tomatoes; ¾ cup vegetable broth; 3 tablespoon fresh lemon juice; 1 teaspoon chopped fresh tarragon; Kosher salt and freshly ground black pepper to taste; 4 7 to 8- ounce salmon fillets (skinned); 2 tablespoon extra virgin olive oil; 2 tablespoon chopped fresh tarragon; Kosher salt and freshly ground black pepper to taste

Jeff Nathan’s Pan Roasted Salmon with Summer Vegetables

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Servings

Ingredients

3 tablespoon unsalted butter divided (2 table spoons chilled) or olive oil
4 garlic cloves minced
12 ounce sliced mushrooms shittake, oyster, crimini
4 ounce sugar snap peas trimmed
½ pint grape tomatoes or halved cherry tomatoes
¾ cup vegetable broth
3 tablespoon fresh lemon juice
1 teaspoon chopped fresh tarragon
Kosher salt and freshly ground black pepper to taste
4 7 to 8- ounce salmon fillets skinned
2 tablespoon extra virgin olive oil
2 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper to taste

Instructions

To make the ragout, melt the butter with the oil in a large skillet over medium heat. Add the garlic and cook stirring often, until garlic gives off its aroma, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they give off their juices, about 4 minutes. Stir in the sugar snap peas and cook for 1 minute. Add the tomatoes, broth, lemon juice, and tarragon. Bring the broth to a simmer. Cook stirring often, until the tomatoes are heated through, about 3 minutes. Remove from the heat, partially cover with a lid, and keep warm.
Meanwhile, heat a non-stick skillet with the olive oil, sprinkle with the tarragon, and season with salt and pepper. Place the salmon, flesh side down and cook 4 minutes over medium heat until lightly crisped. Turn and continue cooking until the fish is opaque in the center with a tinge of rose color when prodded with the tip of a sharp knife. Remove from pan and keep warm.
Add the remaining 2 tablespoons chilled butter, cut into bits, to the vegetables. Stir with a wooden spoon, being careful not to break up the vegetables, to melt the butter. Season the vegetables with salt and pepper and divide onto 4 dinner plates. Place the salmon on top and serve immediately.