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Jeff Nathan’s Pan Roasted Salmon with Summer Vegetables


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Jeff Nathan's Pan Roasted Salmon with Summer Vegetables


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Jeff Nathan’s Pan Roasted Salmon with Summer Vegetables


  • Ready Time : 0 min


4 Servings


  • 3 tablespoons 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 tablespoons 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 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh tarragon
  • Kosher salt and freshly ground black pepper to taste


  1. 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.
  2. 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.
  3. 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.


About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

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