Pan Seared Wild Salmon & Spring Pea Purée

Every spring I eagerly wait in anticipation first for halibut season, then for the wild salmon. I cannot bring myself to purchase the inferior farmed salmon. I would rather have just a tiny bit of the good stuff than a platter or the other. Once you have tasted the wild you will know why. It is more expensive, but it is so worth it. I’m not just talking taste and texture, but the wild fish is better for your body too.

Here in the pacific northwest talk about salmon usually has to do with the grill or barbecue. I grew up eating salmon cooked over fire on most occasions, but I am here to tell you, this might just be better. First off, in the pan, the skin becomes so crispy and delicious you eat it without realizing what it is. After the initial crunch, like a super thin cracker, the flesh just melts in your mouth. The combination of the crispy skin and the unctuous flesh makes this the perfect food.

In order to get super crispy skin it is necessary to follow a few steps. To start with have the fish descaled, your fish monger can do it for you; it is easy to do yourself, albeit messy. There are many great instructions on the web if you are so inclined.

The next step it to dry the fish well, the dryer the better. Then the last step is to score it.

Pan Seared Wild Salmon

• wild salmon fillets, skin on
• coarse sea salt
• 1 Tbsp fresh thyme leaves
• olive oil

Take your scaled, dry fish in your hand. Skin side up and squeeze together so that the skin is taught. (see pictures to the right) I know it is halibut in the pictures, but same technique. Then slice with a very sharp knife into the flesh a bit and not all the way to the edge. This will keep the skin from curling up and to help the flesh to cook through. This is also a fabulous way to add flavor to the fish.

Now add the seasonings by opening the slits and stuffing a little pinch of sea salt and thyme leaves in there. When finished rub a light layer of oil all over the outside of the fish.

Heat a cast iron pan over high heat. When hot, add a touch of oil. Just before the oil smokes carefully add the fish, skin side down. Cook over moderately high heat until the bottom third of the fish is light pink. Then very carefully with a very thin spatula flip the fish and continue to cook until this bottom is a third pink. Carefully flip one more time onto the skin side. Cook another minute or so and remove pan from heat. Take care not to over cook!

Fresh Spring Pea Purée

• 1 cup fresh or frozen peas
• 2 tbsp water
• 1 tsp sea salt

Set in a bowl with a plate on top into the microwave for 1-2 minutes, or until hot. When hot remove from microwave, stir. Tip into the blender or food processor (one of the small ones works great here). Process the peas with a drizzle or two of extra virgin olive oil until the consistency of a thick soup.

Pour the purée onto a serving platter and top with the fish, skin side up.

serve with a green salad and mashed potatoes