Crispy Skin Salmon Fillets with Citrus Bagna Cauda Sauce

Peter Som

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  • Ingredients

    • 2 center-cut salmon fillets
      2 tbsp cold butter
      kosher salt
      freshly ground pepper

      For salad:
      a few handfuls of microgreens such as mizuna, mache or micro arugula
      6 or so basil leaves
      2 radishes, thinly sliced
      1 tsp lemon juice
      1 tablespoon olive oil

      For sauce:
      2 tbsp unsalted butter
      2 garlic cloves, finely minced
      1/8 cup extra virgin olive oil
      4 anchovy fillets in oil, drained and finely chopped
      1 tbsp fresh orange juice
      1/2 teaspoon lemon zest
      1/2 teaspoon orange zestsalt and pepper
      a handful of flat-leaf italian parsley, finely chopped
      1/2 lemon, sliced lengthwise


  • The Prep

    • In a small saucepan over medium heat, melt butter. Add garlic anchovies, olive oil and cook over low heat until anchovies are melted and combined. Add in orange juice, lemon and orange zest, and parsley and whisk to combine. Set aside.

      preheat broiler
      Adjust rack to about 5-6″ from heat source
      Place salmon-skin side up–on a sheet pan season salmon liberally with salt and pepper thinly slice butter and place on top put salmon into oven and cook until fish is rare to medium rare and skin is crispy, approximately 8 minutes.

      When salmon is in broiler:
      Combine salad ingredients in a bowl and set aside.
      Heat a skillet over high heat and place lemons, flesh side down, until charred.

      Spoon sauce onto two plates, place salmon on top and garnish with salad and charred lemon wedge. serve immediately! (serves 2)