Crispy Skin Salmon with Shiitake-Cream Sauce

from Sur la Table Cooking Class, “4 Fish Recipes Every Cook Should Know”

Instructor: Chef Les Goodman

via Katy Lonergan

serves 4

¼ cup extra virgin olive oil

4 (6 ounces each) salmon filets, 1-inch thick, skin-on, pin bones removed, patted dry

Kosher salt and freshly ground white pepper, to taste

2 tablespoons unsalted butter

¼ cup rice wine

1 medium shallot, peeled and finely minced

2 cloves garlic, peeled and finely minced

12 large (about 3 ounces) fresh shiitake mushrooms, stems removed, caps sliced into ¼-inch thick slices

½ cup heavy cream

Juice of one lemon

1 tablespoon unsalted butter, optional

Salt and freshly ground white pepper, to taste

½ red bell pepper, sliced into thin strips, for garnish

Fresh chives, cut into ½-inch pieces, for garnish

Add olive oil to a large, heavy skillet and heat on medium-high heat until almost smoking. Place salmon fillets skin side down and cook until skin is crispy, about 4 minutes, flattening fillets with the spatula to evenly cook the skin. Season flesh with salt and pepper. Flip fillets with a fish spatula and continue cooking until flesh turns light pink, another 2 or 3 minutes.

Remove fish from skillet, place on a cooling rack set over a baking sheet and tent loosely with foil.

Wipe skillet to remove excess oil. Return skillet to medium heat, add butter and heat until it foams. When foaming subsides, add shallots and garlic, sauté until softened but not browned, about 3 minutes. Add rice wine to pan and reduce by half. Add shiitake slices to pan and season with a generous pinch of salt. Sauté mushrooms until tender, about 5 minutes. Add cream, lemon juice, stir well to combine, and continue cooking until reduced sauce coats the back of a spoon, about 5 to 7 minutes. Add butter, if using, and stir gently to incorporate. Taste and adjust seasoning with salt, white pepper and additional lemon juice; keep warm.

Remove fillets from rack and place on individual serving plates. Using a ladle, pour 1 or 2 ounces of shiitake cream sauce over each fillet. Garnish with red pepper slices and chives; serve immediately.

Leaving skin on the salmon imparts a great deal of flavor and helps to hold the fillets together. Plus it’s incredibly delicious! For those who enjoy eating the skin, be sure to season the skin side of the salmon as well.