Crispy skin salmon with beurre blanc and salicornia

On the French Atlantic Coast grows the salty succulent plant salicornia, a perfect accompaniment to seafood. Make this dish using samphire, which is very similar.

• serves

  2-4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 30 ml olive oil
• 600 g salmon fillet, skin on
• 100 g podded fresh peas
• 10 spears asparagus, peeled
• 50 g unsalted butter
• 1 cup salicornia (samphire)
• ⅓ cup chives, sliced
• Fleur de sel, to serve

Beurre blanc

• 200 g unsalted cold butter, finely diced
• 2 golden French shallots, finely diced
• 200 ml muscatdel or white wine
• 250 ml (1 cup) pure cream

Instructions

1. For the beurre blanc, melt 30 g butter in a small saucepan over medium heat. Add the shallots and stir for 3 minutes or until soft but not coloured. Add the wine, bring to the boil, then simmer until reduced by half. Add the cream and simmer until reduced by half again.
   
2. Whisking continuously, add the remaining butter, a few blocks at a time until all the butter is whisked in and emulsified. Set aside in a warm place to ensure the sauce stays warm to avoid it from splitting.
   
3. Place a heavy based non – stick frying pan over medium heat and when hot, add the oil. Add the salmon, skin side down and press down with a spatula so the skin has contact with the pan and hold for about 3 minutes or until the fish stops bending. Reduce the heat to low and cook for about 15 minutes, then turn the salmon over and cook for about 2 minutes or just to seal.
   
4. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the peas and asparagus and cook for 1 minute. Drain and place straight into a frying pan with the butter. Place over medium heat and fry gently, swirling the pan regularly for about 3 minutes or until the vegetables are tender but still have slight resistance. Add the samphire and chives, toss to combine well, then quickly remove from the heat.
   
5. To serve, place the salmon on the plate, spoon around warm beurre blanc and spoon around the vegetables. Sprinkle the skin with Fleur de sel and serve.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.