Dukkah
¼ cup hazelnuts
2 Tbsp coriander seed
1 tsp cumin seed
1 Tbsp black peppercorn
2 Tbsp black sesame seed
1 Tbsp white sesame seed
2 tsp dried mint
1 tsp kosher salt
1. Toast the coriander, cumin, and peppercorn in a saute pan until fragrant. Remove from heat and blend in a spice grinder.
2. Pulse the hazelnuts in a food processor until cracked into small pieces. Do not chop too fine.
3. Mix all ingredients together in a small bowl and store in a sealed container.
White Asparagus Pesto
½ cup white asparagus, cut in ¼ inch pieces
2 Tbsp garlic, chopped
2 Tbsp lemon juice
¼ cup pine nuts
¼ cup parmesan, grated
¼ tsp nutmeg, ground
1 ½ tsp kosher salt
¼ cup olive oil
1. Blanch the asparagus in salted water for 30 seconds and cool in an ice water bath.
2. In a blender, add all ingredients except for the oil and begin to blend.
3. With the blender running, slowly add the oil with a thin stream until fully incorporated and pesto is smooth.
Tarragon Vinaigrette
1/2 cup tarragon, chopped
¼ cup lemon juice
1 ½ Tbsp apple cider vinegar
1 ½ tsp sugar
½ tsp kosher salt
½ cup olive oil
1. Add all ingredients except the oil to a blender and begin to blend.
2. With the blender running, add the oil slowly with a thin stream until fully incorporated.
Crab and Asparagus Salad (prep)
¼ backfin lump crabmeat (you may use more if you would like)
3 each green asparagus
3 each white asparagus
1 each head of yellow frisee
¼ cup picked parsley leaves
½ tsp kosher salt
3 Tbsp tarragon vinaigrette
1. Cut off about 2 inches of the bottom of the asparagus and discard.
2. Using a vegetable peeler shave the raw asparagus starting from the flat end to the head until you cannot shave anymore. You should have long and wide pieces almost like a flat noodle.
3. Store the shaved asparagus in ice water. This will help to keep it firm and crunchy.
4. Remove the core of the frisee and store the leaves in ice water.
5. Reserve all ingredients until you are ready to cook the salmon. You don’t want to build the salad until it’s time to plate the salmon.
Nori dust
2 each nori sheets, dried
1 tsp kosher salt
1. In a large saute pan, toast the nori sheet over high heat until browned.
2. Break the sheets into small pieces and grind in a blender or spice grinder with the salt until it has a dust like texture.
Cooking/plating instructions
Garnish: Trout roe (this can be found at your local seafood specialty store)
1. Preheat your oven to 350 degrees.
2. Lay out two 6 ounce portions, skin removed, of Verlasso salmon on a plate.
3. In a small bowl, add a cup of the dukkah . Press the top side of the salmon in the bowl to coat with the dukkah crust. Only coat one side. Return the salmon to the plate.
4. In a small pot, slowly heat the asparagus pesto until warmed. It doesn’t need to be boiling hot.
5. Heat 3 tablespoons of olive oil in a medium sized saute pan and add the salmon crust side down. Sear until lightly browned. This will only take a matter of seconds. Flip and sear the other side for 5 to 10 seconds.
6. Remove the salmon from the pan, unless you are using an oven safe pan, and transfer to a sheet tray. Place in the oven for 5 minutes. You may cook the salmon longer. It all depends on how you enjoy your salmon. This will give you a medium rare to a medium done salmon depending on the thickness.
7. While salmon is cooking, mix the crab and asparagus salad. Be sure to let the shaved asparagus and frisee drain on a paper towel before mixing. Mix all ingredients for the salad together in a bowl and set aside.
8. Remove salmon from the oven and let rest on a plate with a paper towel for one minute until plating.
9. Using a spoon, put ¼ cup of the pesto in the middle of each plate and make a circle with the back end of the spoon.
10. Place the salmon in the middle of the pesto and top with the crab and asparagus salad.
11. Sprinkle the nori dust around the outside of the plate and on the salmon.
12. Garnish with a tablespoon of trout roe on top of the salad.
13. Serve immediately…..enjoy!