Seared, then braised, wild salmon with twelve vegetables


West: The Cookbook

  • Yield: 4 Servings


  • 4 fillets wild spring salmon, 5 oz each
  • 2 Tbsp extra-virgin olive oil
  • 8 green beans, finely sliced
  • 16 small florets cauliflower (about 3 oz)
  • 8 small chanterelle mushrooms, halved
  • 8 baby carrots
  • 4 baby turnips, quartered
  • 8 sugar snap peas, halved
  • 3¾ cups vegetable stock
  • 0.33 cup English peas pods removed
  • 1 baby zucchini, sliced into eight pieces
  • 16 fava beans
  • ½ cup baby spinach
  • ½ cup sweet corn kernels
  • 3 Tbsp cold unsalted butter, cut into ¼-inch cubes
  • 12 cherry tomatoes, halved
  • ½ oz chives, chopped (about 1 Tbsp)
  • ½ oz tarragon, chopped (about 1 Tbsp)
  • 1 Lemon juice
How to Make It
  1. Season the salmon with kosher salt. Heat oil in a large pan and sear the fillets for I minute per side. Remove from the pan.
  2. To the pan, add green beans, cauliflower, chanterelles, carrots, turnips and sugar snap peas. Cook for 1 minute. Cover with vegetable stock, add salmon fillets back to the pan and bring to a simmer. Cook for 4 to 5 minutes.
  3. Add English peas, zucchini and fava beans, and cook for I minute more. Add baby spinach and sweet corn. Remove the salmon fillets and set aside. Whisk butter into vegetable mixture. Once butter has emulsified, add cherry tomatoes, chives and tarragon. Season with salt and lemon juice to taste.

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