On our interview with Chef Benjamin Brignola, we asked him what his go-to dish is when he's teaching folks how to cook in his cooking classes.
Here is what he said:
Good question! Well because I am Italian and my specialty is Italian, I tend to teach something from Italy. Because of time, I generally like to do a nice Salmon dish.
Lucky for us, he decided to share his wonderful Salmon recipe with us.
Pan Seared Salmon with Lemon Citronette
for the Pea Puree (favetta)
- 2 pounds Fresh English Sweet Peas
- 2 tablespoons fresh thyme leaves
- 1/2 cup extra virgin olive oil
- kosher salt and freshly ground black pepper, to taste
Bring a large pot of water to a boil and add 1 tablespoon of salt. Set up an ice water bath nearby. Wash Peas and blanch in the boiling water for 2 minutes; drain and transfer to the ice bath to cool. Drain the peas again. In the bowl of a food processor, combine the peas and thyme leaves. Pulse on high speed and slowly incorporate the 1/2 cup olive oil while blending, until the pea pure has a consistency similar to that of guacamole. Season with salt and pepper. Transfer the favetta to a small bowl, cover tightly, and set aside.
for the Citronette
- 1 lemon (zest & juice)
- 1 tablespoon Dijon mustard
- 1/4 cup extravirgin olive oil (plus 1 tablespoon)
- 2 tablespoons chives (chopped)
- kosher salt and freshly ground black pepper
for the Citronette:
in a medium bowl, combine the lemon juice and zest, mustard, and 1/4 cup of the olive oil and whisk well. Add the chives and season with salt and pepper.
for the Salmon
- 4 fillets King salmon (4 ounces, skinon)
- 1/2 pound radishes (thinly sliced)
- 1 stalk Fennel
- 12 flatleaf parsley leaves (finely shredded)
Place a large, nonstick sauté pan over high heat. Season each salmon fillet with salt and pepper and drizzle with olive oil. Place in the pan, skinsidedown and sear until the skin is crisp, about 34 minutes. Flip the fish and cook for 30 second to a minute. Using a fish spatula, remove fish to platter and set aside.
To assemble the dish:
Spoon the favetta (Pea Puree) onto four warmed dinner plates. Place one piece of fish on top of each dollop of favetta. Toss the radishes and fennel with the cirtronette, and spoon some onto each fillet. Drizzle the remaining citronette around the fish, sprinkle with parsley, and serve immediately.
We hope you enjoy this recipe and don't forget to share on social media by using #EpicureanChronicles.