(ARCHIVE) | SALMON – SPRING

Pat salmon fillet dry with a paper towel. Season both sides with kosher salt.

Heat canola oil in a saute pan until it begins to smoke. Carefully place salmon, skin side down, into the heated oil, gently pressing the fish at first to achieve an even cooking surface.

Sear on one side 1-2 minutes. Reduce heat to low. Continue cooking 3-4 minutes.

Transfer salmon to a 500°F oven. Continue cooking 2-3 minutes. Carefully flip Salmon over, then continue cooking until desired temperature is reached.

Remove salmon carefully, keeping the skin intact, and place it, skin side up, onto a paper towel to drain excess oil.

Heat Artichokes and Fennel, with their Braising Liquid, in a separate saute pan over medium heat. Season with kosher salt and freshly cracked pepper. Cook until heated through.

Add butter and oregano. Swirl the pan to emulsify the sauce.

Spoon the artichoke and fennel mixture along the left side of the plate, as shown in the photo, allowing the sauce to naturally fall onto the plate.

Evenly distribute olives over the ragout. Place the salmon on top of the center of the ragout, as shown in the photo.

Drizzle evoo evenly over all of the components of the dish, followed by lemon juice, then sea salt.

Garnish with Gremolata evenly distributed over the dish, as shown in the photo.