Jeff Nathan's Pan Roasted Salmon with Summer Vegetables
- 4 ServingsServings
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
Preparation
- 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.
