Salmon with Lemon Brown Butter
By Andrew Zimmern
Cook along with me! Join me in this cooking demo where I make Seared Salmon with Lemon Brown Butter and Watercress-Sweet Pea Puree!
Seared Salmon with Lemon Brown Butter & Watercress-Sweet Pea Puree
Puree of Peas & Watercress
- 2 bunches of watercress, trimmed, discarding thick stems
- 4 cups frozen peas
- 1/2 teaspoon ground white pepper
- 3/4 teaspoon sea salt
- 4 ounces crème fraiche
- 4 tablespoons unsalted butter, cut in small pieces
- 8 to 10 ounces skin on salmon filet, cut into 4 to 5 ounce pieces
- White pepper
- 6 tablespoons salted butter
- 2 tablespoons minced shallots
- 4 tablespoons capers, drained well
- 4 tablespoons minced parsley and tarragon
- 1/4 cup white wine
- 2 tablespoons lemon juice
Bring a large saucepan of salted water to a simmer and add the watercress. Cook for 1 minute, then drain, gently squeeze to extrude any excess water and set aside. Add the peas to the same pot and cook for another minute. Using a spider wand, remove peas and place in a colander.
Place peas and watercress in a food processor. Season with white pepper and salt. Add the crème fraiche and butter. Pulse until ingredients are well mixed, then puree. Place the puree in a small saucepan and cook over low heat for 10 minutes while you make the salmon.
Season the salmon with salt and white pepper. In a hot skillet, over medium high heat, melt 2 tablespoons of the butter. Place the salmon pieces flesh side down, cooking until there’s a nice brown crust, about 3 minutes. Flip the salmon and continue to cook for about 3 more minutes. While it cooks, add the shallots and capers, and let those cook in the browned butter. Next, add the herbs and wine. Let the white wine reduce for 2 minutes, then add the lemon juice. Remove the salmon filets to individual serving plates. Add the remaining butter to the pan, cooking until melted and emulsified. Spoon the sauce over the fish, and serve with a scoop of the pea puree.