For this very rich recipe, chef Chris Bradley uses Alaskan sablefish, which is harder for home cooks to find.
- For the edamame succotash
- 1 cup edamame (fresh soybeans)
- 1/2 cup double-smoked bacon, cut into 1/4-inch dice (optional)
- 1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice
- 1 large leek white part only, cleaned and cut into 1/4-inch dice
- 12 ears baby corn, cut into 1/4-inch rounds (may substitute canned baby corn, rinsed and drained)
- Ground white pepper
- 1 1/2 teaspoons finely chopped chives
- 1 1/2 teaspoons finely chopped parsley
- 1 teaspoon finely chopped chervil
- 2 teaspoons finely chopped tarragon
- For the lemon thyme beurre blanc
- 1 cup dry white wine
- 1 medium shallot, finely chopped
- 1 bunch (about 1 tablespoon) lemon thyme
- 6 whole black peppercorns
- 1/4 cup heavy cream
- 2 sticks (8 ounces) unsalted butter, cut into 8 pieces
- For the salmon
- 1/4 cup extra-virgin olive oil
- 4 pieces (24 ounces) skin-on king salmon fillet
In a medium pan over medium-high heat, boil the edamame in lightly salted water until just tender, about 1 minute. Transfer to the ice water for 5 minutes and then drain. Shell the beans, discarding their pods, and set aside.
If using the bacon, place in a medium skillet over high heat and add just enough water to cover. Cook, allowing the water to evaporate. Reduce the heat to medium and continue cooking until the bacon renders its fat and becomes crisp. Reduce the heat to low, add the bell pepper, leek and baby corn and cook until tender. (If not using the bacon, place those vegetables in the skillet over medium-low heat and add just enough water to cover. Cook until tender.) Cover the pot and keep warm. Just before serving, add the edamame to the pot to warm them through. Add salt, white pepper and the chopped herbs to taste.
For the lemon thyme beurre blanc: In a heavy-bottomed pot over medium heat, combine the wine, shallot, lemon thyme and peppercorns and cook until the wine has almost evaporated. Add the cream and continue to cook, reducing by half. Reduce the heat to low and add the butter one piece at a time, whisking to incorporate after each addition. Remove from the heat and strain through a sieve, discarding any solids. Keep the sauce warm until ready to serve.
For the salmon: Preheat the oven to 350 degrees.
In an ovenproof skillet large enough to hold the fish fillets in a single layer, over medium-high heat, heat the olive oil until very hot. Add the fish, skin side down. When the skin begins to crisp, about 2 to 3 minutes, place the skillet in the oven and continue to cook until the fish is still slightly translucent in the center, about 12 to 15 minutes.
To assemble, divide the warmed edamame succotash evenly among individual plates, placing it in the center of each one. Place the fish on top and drizzle the lemon thyme beurre blanc in a circular pattern around the inside edge of the plate. Serve immediately.
Adapted from chef Chris Bradley at Ardeo/Bardeo restaurants.
Tested by Sue Kovach Shuman.
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