Wild Salmon with Herb Butter and Spring Vegetables

Wild Salmon with Herb Butter and Spring Vegetables

Wild Salmon with Herb Butter and Spring Vegetables

Recipe created by Molly Anderson

Compound butters are great way to add flavor to simply prepared fish and meats. This recipe is flavored with plenty of fresh herbs, and just a touch of lemon and garlic. Add the herb butter to the salmon while the salmon is still warm--as the dish sits; the butter melts and becomes a delicate sauce for both the fish and vegetables. To adapt this recipe for the summer, use basil in place of the of mint, and summer squash, bell pepper sweet onions in place of the spring onion, asparagus, carrots, peas. It is equally as delicious! This recipe pairs perfectly with Joseph Phelps Chardonnay, Freestone Vineyards.

Serves 4

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Herb Butter:

4 tablespoons butter, softened
1/4 cup chopped herbs (such as parsley, basil, chervil, and chives)
1 garlic clove, minced
Squeeze of lemon juice
Salt and freshly ground black pepper
A pinch of cayenne

Stir ingredients together in a small bowl, mixing well. Taste and adjust the salt and lemon as needed. Transfer mixture to a sheet of wax paper or plastic wrap. Roll into a log and chill until hard. Stored in the refrigerator, butter will keep for one week.

Vegetables:

2 tablespoons extra-virgin olive oil
2 ounces pancetta, diced
1 large spring onion, chopped
2 cloves garlic, minced
9 medium stalks asparagus, sliced on the diagonal
3 small carrots, sliced on the diagonal
1 cup shelled English peas (if using frozen, no need to thaw)
1/2 cup white wine (We suggest Joseph Phelps Chardonnay)
1 tablespoon fresh mint, chopped
Squeeze of lemon juice
Salt and freshly ground black pepper

Heat olive oil in a large, deep skillet over medium-high heat. Add the pancetta and cook, stirring, until just beginning to brown. Add the spring onion and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, carrots, peas and wine. Reduce heat to a gentle simmer and  cook until the vegetables are just tender, about 5 minutes. Remove from heat. Stir in mint and lemon juice. Season with salt and pepper to taste.

Salmon:

4 six-ounce skin-on salmon fillets
Extra-virgin olive oil
Salt and freshly ground black pepper

Preheat oven to 425 degrees F. Season salmon with salt and pepper. Place fillets skin side down in an oiled baking dish or rimmed baking sheet. Drizzle fillets with oil and bake until fish is just firm, 7-10 minutes depending on thickness.

Warm vegetables in skillet. Remove herb butter from refrigerator and slice into 1/4-1/3 inch thick coins. Portion vegetables on to four plates. Place salmon fillets on top of vegetables, and top with 1 or 2 coins of the herb butter. Serve immediately with a lemon wedges on the side.