Courtesy of Dan Enos, executive chef, The Oceanaire Seafood Room, BostonServes 2
2 tbls. canola oil
Salt & pepper to taste
1 pound Alaskan sockeye (or coho) with skin intact
3/4 cup thinly sliced fresh porcini mushrooms
1/2 cup roasted red peppers, sliced
1/2 cup sea beans*
Saute mushrooms and roasted red peppers together in one tablespoon of canola oil until mushrooms are tender. Remove from pan and set aside. Next, add sea beans, until wilted slightly. Combine with mushrooms and peppers.
Heat skillet on high, add remaining canola oil. When very hot, sear salmon skin side down for 4 minutes. Flip to flesh side down for approximately 3 minutes. Test for doneness. Plate over bed of mushrooms, peppers and sea beans. Drizzle with white balsami
* If sea beans are unavailable, substitute asparagus or haricots verts, and adjust salt to taste.
1/2 cup basil oil
3/4 cup extra virgin olive oil
3/4 tbls. minced shallots
1/2 tbls. Dijon mustard
1/2 tsp. freshly ground black pepper
1/2 c. white balsamic vinegar
Mix shallots, mustard, pepper and vinegar together, whisk while adding oils.