Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Salmon with Competition Sauce
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- Level: Easy
- Total: 2 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1004
- Total Fat
- 89 g
- Saturated Fat
- 27 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 160 mg
- Sodium
- 2439 mg
Salmon is a training-wheel fish for those that want to become more confident cooking fish at home. It’s readily available in most markets and is extremely versatile and forgiving. The competition sauce is my go-to in a pinch for delivering elevated flavor and umami to any recipe.
- Level: Easy
- Total: 2 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1004
- Total Fat
- 89 g
- Saturated Fat
- 27 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 160 mg
- Sodium
- 2439 mg
Ingredients
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Directions
Special equipment:
a silicone baking mat- Mix the water and salt together in a shallow baking dish until the salt is dissolved, creating a brine. Place the salmon in the brine and refrigerate for 1 hour. Remove the salmon from the brine and pat each portion dry. Place the salmon on a wire rack set over a sheet pan and put back in the refrigerator for at least 1 hour or until ready to cook.
- Preheat the oven to 350 degrees F.
- Using a rolling pin, flatten the slices of bread and tear each slice into 3 to 4 pieces. Place them on a sheet pan lined with a silicone baking mat. Brush with the melted clarified butter. Season with salt and pepper. Arrange the slices around the pan creating gentle waves and folds using the edges to support the shapes.
- Bake until crispy, about 8 minutes.
- When the salmon is ready to cook, heat a sauté pan over medium-high heat. Score the salmon skin horizontally with a sharp knife creating lines through the skin but not cutting into the flesh. Heat the oil in the pan. Place the salmon portions skin-side down into the oil. Sear until you see the salmon change color halfway up the pieces, 3 to 4 minutes. Flip the salmon with a spatula. Add the diced butter and cook until it’s melted, browning and frothy. Use a heatproof spoon to baste the frothy brown butter over the salmon until the skin is crispy, 3 to 4 minutes. Remove the fish from the pan and place on a rack set over a sheet pan.
- Squeeze 2 lemon cheeks into the frothy butter. Spoon the frothy lemon brown butter over the salmon portions.
- Mix the mustard and tamari together to make a quick sauce (this is the competition sauce). Set aside.
- Toss the arugula with lemon juice from the remaining 2 lemon cheeks and olive oil and season with salt and pepper. Place the salmon on a plate. Spoon the soy-mustard competition sauce around the salmon. Arrange the pumpernickel crisps and arugula on and around the salmon and serve.
Cook’s Note
You can add heirloom tomato halves or other veggies to the arugula salad as well depending on what’s in season.
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