Pan-Seared Wild Atlantic Salmon with Lemon Caper Emulsion

Fish

3.50 oz Wild Atlantic Salmon Filet

1 tbsp Canola Oil

Kosher Salt and Fresh Cracked Pepper to Taste

Fleur de Sel Sea salt

Lemon caper emulsion sauce

1 Shallot, sliced

1 Clove Garlic, sliced

1 tbsp Extra Virgin Olive Oil

1 Lemon, juiced, and zested

1 tbsp capers

½ cup Edamame Beans, blanched

¼ cup Cherry Tomatoes

Kosher salt to taste

Black pepper freshly cracked to taste

1 Preheat the oven to 350 degrees F.

2 Bring a quart of water to a boil, add 1 Tsp. salt.

3 Make 3 thin slices just thru the skin of the salmon filet.

4 Season both sides of the salmon with Kosher salt and fresh cracked pepper.

5 Heat a sauté pan on medium-high heat for 1 minute, add 1 Tablespoon of Canola oil.

6 Place the skin side of the salmon down on the pan and gently lay it away from you so that the oil does not splatter towards you.

7 Sear the salmon skin side down for 1 minute, then place the entire pan in the oven and roast for 5-7 minutes, until the salmon is done.

8 Cook the Edamame in the boiling water for 3 minutes or until tender.

9 Sweat the sliced shallots and garlic in a sauté pan with extra virgin olive oil under low medium heat for 4 minutes, until the shallots are soft.

10 Add the lemon juice and zest, along with the capers to the shallots.

11 Add the cherry tomatoes to the sauce and cook for 2 minutes.

12 Strain the Edamame beans and add them to the sauce.

13 Season the sauce with kosher salt and fresh cracked pepper.

14 Plate the dish with the tomatoes, Edamame beans, and lemon caper emulsion on the bottom of the plate.

15 Lay the seared salmon with the skin side up on top.

16 Finish the dish with a few sprinkles of the Fleur de Sel sea salt on top of the salmon.

Motivational Toast