Seared Wild Salmon with Late Spring Succotash

Name: Seared Wild Salmon with Late Spring Succotash
Yield: SERVES 4
Ingredients: 3 tablespoons unsalted butter; 1 large spring onion, chopped (about 1 cup); Kosher salt and freshly ground black pepper; 2 large cloves garlic, minced; 9 medium stalks asparagus, sliced on the diagonal into 3/4-inch pieces (about 1 1/2 cups); 3 small carrots, cut into 1/4-inch-thick half-moons (about 3/4 cup); 1 cup shelled English peas (if using frozen, no need to thaw first); 1/2 cup vegetable broth (homemade or low-sodium store-bought); 1 tablespoon extra-virgin olive oil; 4 (6-ounce) scaled skin-on salmon fillets, about 1 to 1 1/2 inch thick (see Note); 1 tablespoon chopped tarragon; 1 teaspoon freshly squeezed lemon juice; Lemon wedges, for serving

December 22, 2011

This dish is one of the first things I make once the Pacific salmon season has opened. It is the first sign that summer is near. Later in the summer, I make a similar dish with corn, zucchini, and tomatoes with fresh basil. Any combo of fresh, perfectly sweet, just-picked veggies will be a great complement to the fish. It’s especially important to buy wild salmon—even self-proclaimed “sustainable” salmon farms are dangerous because of the parasitic lice that thrive on farmed salmon; when the infested fish escape (a frequent occurrence), the lice threaten the wild salmon population. If wild salmon isn’t in season, use any sustainable fillet or steak that is of similar thickness. If available, use 1/4 cup chopped green garlic instead of the garlic cloves. And if you can find them, rainbow carrots are beautiful here.

Recipe notes

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