Salmon With Spring Vegetables Recipes

Steps:

• Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
• Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
• As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
• In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
• For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

Steps:

• Preheat the oven to 400 degrees. Season the inside cavity of the fish with 1 teaspoon of salt and stuff it with the whole fennel branches and leaves. In a large bowl, mix together the kosher salt, egg whites and chopped fennel.
• Place a piece of baking parchment over a sheet pan and with a spatula spread out the salt mixture to make a bed big enough for the fish, about 1/2-inch thick.
• Lay the fish on the bed of salt. Using your hands, encase the fish in the remaining salt and smooth it to an even thickness with a spatula. Bake the fish for 50 minutes.
• To make the vegetables, cover the beets with cold water and cook over high heat, covered, for 10 minutes. Drain immediately and immerse in cold water to stop the cooking process. Prepare the carrots the same way, but cook for 5 minutes. Bring 1 1/2 cups of water to a boil, cook the scallions for 3 minutes, drain and immerse in cold water. Add the peas to 1 cup of boiling water and cook for 2 minutes. Drain and cool under cold water. Set the vegetables aside in separate bowls.
• To make the vinaigrette, combine the shallot, vinegar, olive oil, salt and pepper.
• When the fish is done, remove from the oven and let cool slightly. Meanwhile, combine the parboiled vegetables in one bowl and the lettuces in another and dress each with some of the vinaigrette.
• To serve the fish, insert a knife along the edge of the salt crust. Carefully lift off the crust and pull the skin away from the fish. Work from the dorsal and ventral sides into the center to cut serving-size fillets. Remove the bones and continue to cut out the bottom pieces, removing skin as necessary.
• Put a fillet alongside a mound of lettuce topped with vegetables on individual plates, garnish with the blossoms and serve.

Steps:

• Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
• Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.