Recipe Courtesy of The Capital Grille
4 ea Salmon Fillet (8 oz)
2 tsp Kosher Salt
1 tsp Black Pepper, Freshly Ground
1 stick (4 oz) Unsalted Butter, Clarified
¼ cup + 2 Tbsp Citrus Glaze
4 sprigs Chervil
4 oz Haricots Verts
4 oz Roasted Cipollini Onions
½ bunch Asparagus
2 quarts Water
3 Tbsp. Salt
1 Tbsp. Sugar
Citrus Honey Glaze
¾ cup Freshly Squeezed Lemon Juice
¾ cup Honey
1 ea Star Anise, Whole
1 tsp. Black Peppercorns
2 Tbsp. Fresh Lemon Zest, no white pith
Pre-heat the oven to 350º F. Season the salmon fillet on both sides with kosher salt and freshly ground black pepper. Place 3 Tbsp. of clarified butter in a pre-heated skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the pre-heated pan being careful not to splash the hot butter. Sear the fish for approximately four minutes until golden brown and crisp on the surface. Remove from the pan and place on a baking sheet.
Liberally brush the fish with citrus glaze and place in the preheated oven. Roast the fish until cooked through, but moist, approximately 5 minutes depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done. You can also determine doneness by inserting a toothpick into the center of the fish and it should pass through with a small amount of resistance.
While the fish is roasting, warm the vegetables in a small sauté pan with the remaining clarified butter. Divide the vegetables equally on the center of four warm plates. Place the cooked Salmon on top of the vegetables. Drizzle a small amount of glaze over the Salmon and the remaining glaze around vegetables. Garnish the center of the Salmon with Chervil and serve immediately.
In a large sauce pot, combine the water, sugar and salt and place over high heat. While the water is coming to a boil, trim the ends from the Haricots Verts and cut them into ½ inch pieces. Trim the white tough portion of the asparagus and then cut the remaining tender portion of the asparagus into ½ inch long pieces. Place the trimmed asparagus into the boiling water. Once the water has resumed to a simmer add the Haricots Verts. Once the water has resumed a simmer, cook the vegetables for two minutes more, drain, and shock. While the haricots verts and asparagus are cooling, cut the Cipollini onions in half. Toss all of the cooled vegetables to combine. Chill and reserve.
Citrus Honey Glaze
Combine the first four ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer for 12- 15 minutes. Remove from the heat and allow to steep for ten minutes. Strain, fold in zest and reserve at room temperature until service.