Jeff Nathan's Pan Roasted Salmon with Summer Vegetables

Author:
Publish date:
Social count:
7
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

  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.