I love this recipe.  The tarragon cream sauce is an amazing compliment to the fish. Of course you can make it with any kind of vegetables you want.  It's just very colorful with all the vegetables. I have included fingerling potatoes (they're not wheat).

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I also learned a method from watching chef Thomas Keller on Masterclass as a way to get the skin really crisp. Scrape the skin, with a certain amount of pressure, with the edge of a knife several times to remove moisture.  Do this before scoring.

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The method for cooking the root vegetables is inspired by a Gordon Ramsay Masterclass. (Love his food!) 

 

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Ingredients

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Sauce

• 2 shallots, minced

• 1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter

• 1/4 cup Chardonnay

• 2 tablespoons chicken stock

• 1 tablespoon white wine vinegar

• 1 tablespoon lemon juice

• 1/4 cup heavy cream

• 1/2 cup packed chopped tarragon leaves

• 2 tablespoons packed chopped parsley leaves

• Salt and freshly ground black pepper

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Salmon

• 2 salmon filets

• olive oil

• salt

• pepper

• thyme

• 2 cloves garlic, peeled

• 1-2 tbsp butter

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Vegetables

• baby golden beets

• baby red beets

• baby rainbow carrots (if possible-otherwise just orange)

• fingerling potatoes (optional)

• shitake mushrooms, sliced

• snap peas

• bunch of parlsey

• thyme

• olive oil

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The sauce:

In a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.

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Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste. Keep warm.

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The vegetables:

Preheat oven to 425 degrees F°

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Wash and thoroughly dry vegetables. Form a bed of thyme and parsley in a roasting pan. Lay the vegetables on top, season with salt and seal tightly with aluminum foil, shiny side up. Place roasting pan over medium heat on the stove top. Let the vegetables heat up, about 1 minute, until you hear crackling, then transfer pan to oven. Cook the vegetables until they are knife- tender, 30 to 40 minutes depending on size.

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Heat some olive oil in a pan, add sliced shiitake mushrooms and sauté until nicely caramelized, about 15 min.  Add snap peas and cook for 2 minutes, they should remain crunchy.

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The Salmon:

Score the skin of the salmon.  Season both sides with salt and pepper.

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Heat olive oil in pan in medium/high heat.  Add salmon skin side down. Cook until salmon is done about 2/3 up, about 5-6 minutes depending on thickness of fish.  At about the 3 minute point add butter to pan along with thyme and garlic cloves.  When butter is melted, tip pan and spoon up butter to coat salmon.  Do this several times until salmon is cooked to the 2/3 point.  Turn salmon and cook for a minute.  You can spoon butter over the skin during this time.  

 

Remove salmon from pan onto surface, skin side up so it stays crisp.

 

Plating: 

Spoon some sauce onto the plate.  Top with the salmon skin side up.

Slice baby root vegetables and potatoes in half and arrange on plate.  You can garnish with parsley and thyme if desired.

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