Pan-Seared Salmon with Creamy Piccata Sauce and Charred Vegetables

Method

1. Method

2. Prepare the Garnish: Toss the sliced white onion, coriander, and spring onions in a small bowl with a tiny pinch of salt. Set aside so it stays crisp and fresh.

3. Char the Vegetables: Heat a heavy pan or grill pan over high heat. Toss the broccolini and sprouting cauliflower with 15g of olive oil, salt, and pepper. Sear the vegetables until tender but still holding a crunch, letting them develop nice dark charred spots (about 5-7 minutes). Remove and keep warm.

4. Sear the Salmon: Pat the salmon fillets completely dry with a paper towel and season the skin generously with salt. Heat the remaining 15g of olive oil in a skillet over medium-high heat. Place the salmon skin-side down. Press gently so the skin makes full contact with the pan. Cook for 4-5 minutes until the skin is golden and perfectly crisp. Flip and cook for another 1-2 minutes until cooked to your liking. Rest the fish on a warm plate.

5. Make the Sauce: In the same skillet, lower the heat to medium-low and melt the butter. Add the minced garlic and capers, cooking for 1 minute until fragrant. Pour in the stock and lemon juice, using a wooden spoon to scrape up any delicious browned bits left from the salmon. Let the liquid reduce by half. Turn the heat to low and gently stir in the heavy cream. Let it simmer for 1-2 minutes until smooth and slightly thickened. Season with salt and pepper to taste.

6. Plate the Dish: Pour a generous circle of the creamy piccata sauce onto the center of the plate. Place the crispy salmon off-center, resting partially on the sauce. Arrange the charred broccolini and sprouting cauliflower alongside the fish. Top the salmon with a handful of your fresh herb and onion garnish, drizzle the plate with a little extra virgin olive oil, and serve with the fresh lemon half.