Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Pat 12 ounces coho salmon dry, check for pin bones, and cut it into 2 equal portions. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper; let stand for 15 minutes.

2. 2.

   While the salmon seasons, prepare the vegetables and sauce ingredients:

   • 12 ounces zucchini, trimmed and shaved lengthwise into wide ribbons with a vegetable peeler
   • 2 ounces shallot, finely minced
   • 1 medium lemon, finely grated to yield 1 teaspoon zest and squeezed to yield 2 tablespoons juice
   • 4 tablespoons unsalted butter, cut into small cubes and kept cold

   Keep each prepared ingredient separate.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the zucchini ribbons, season with 1 1/4 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper, and sauté for 2–3 minutes until glossy and just tender. Divide between two warm plates.

4. 4.

   Wipe out the skillet and heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add the salmon skin-side down if skin is present and sear undisturbed for 4 minutes. Turn and cook for 2–4 minutes, pulling the salmon at 125°F. Transfer it to a plate and rest for 3 minutes.

5. 5.

   Lower the skillet to medium and add the prepared shallot with 1/3 cup dry white wine. Simmer for 3–4 minutes, scraping up the browned bits, until reduced to about 2 tablespoons. Add the prepared lemon juice and simmer for 30 seconds. Reduce the heat to low and whisk in the cold prepared butter a few cubes at a time until glossy; remove from the heat and stir in the prepared lemon zest.

6. 6.

   Place one salmon portion over each bed of zucchini ribbons, spoon the lemon beurre blanc around the fish, and serve immediately.

Want more detail? See the temperature guide.