Kris Bistro's Salmon Spring Provencal

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Kris Bistro's Salmon Spring Provencal

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Lavender Glazed Salmon (Scottish), Pickled Baby Beets, Globe Carrots, Fresh Radish, and Green Peas

Ingredients

Protein:
  • 6 oz  Salmon Fillet
  • 1 tblsp  Herb Provence
  • 1 tsp  Salt & White Pepper

Glaze:
  • 6 oz  Red Wine Vinegar
  • 6 oz  Sugar
  • 1 tblsp  Lavender

Vegetable Garnishes:
  • 3 ea  Red Beet (small to medium size)
  • 3 ea  Golden Beet
  • 3 ea  Globe Carrots (small)
  • 3/4 ea  Watermelon Radish
  • 1 tblsp  Fresh Green Pea
  • Handful  Fresh Pea Shoots

Pickling Solution:
  • 1 tsp  Coriander Seeds
  • 1 tblsp  Green Cardamom Pods
  • 2 ea  Bay Leaf
  • 3 ea  Clove
  • 2 ea  Juniper
  • 1 tblsp  Black Peppercorn
  • 4 ea  Lemon Peel
  • 2 cups  Rice Wine Vinegar (Seasoned with Salt)
  • 1 1/2 cups  Sugar
  • 1 qt  Ice

Recipe Info

Vegetable Garnish:

  1. Steam the red and yellow beets separately. Steam the globe carrots. Cool, peel, and cut into quarters.

  2. Place all ingredients but the ice for the pickling solution together in a non reactive pot and bring to a simmer for 2 minutes. Take off heat and add the ice cubes. Pickle the red beets, the yellow beets, and the globe carrots separately. 

  3. Peel and place fresh green peas in boiling salted water with a little sugar for 45 seconds then shock in ice water. Drain and pat dry.

  4. Slice Radishes very thin on a mandolin and dress right before plate with the pickling solution. 

  5. For plating place each vegetable in its own bowl. Dress with a bit of extra virgin olive oil and some fresh herbs if you like. Pat dry any excess on a paper towel before plating in a linear line alternating vegetables. A square plate works best for this.

Protein:

  1. For the glaze put all ingredients in a non reactive sauce pot and bring to a simmer. Reduce until you see that the liquid is becoming a clear light syrup. It is important that the sauce pot be small with no more than 5inch diameter other wise the liquid will be to spread out and your glaze will burn before a proper reduction is made.

  2. Bring a non stick pan to a slight smoke point with canola or peanut oil. Place the salmon presentation side down, then salt, pepper, and herb Provence the back side. Turn the heat down by half and do not move the pan or the fish. Allow the salmon to caramelize for 3 minutes on one side. Turn the salmon over with a fish spatula pour the glaze over the salmon and finish in the oven at 350f for an additional 2-3 minutes. Rest on paper towels for 2 minutes and plate the salmon leaning off the vegetables.

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