Ingredients

• 2 pounds fresh Alaska salmon fillets
• 2 tablespoons grapeseed oil
• Salt and pepper
• 8 ounces fresh sugar snap peas

• 2 tablespoons butter, salted
• 2 avocados
• 2 cups pea tendrils

For Tangerine Fennel Beurre Blanc

• 2 tablespoons shallots,chopped
• 1/2 teaspoon fennel seeds, rubbed
  between your palms
• 2 tablespoons butter
• 2 tangerines: zest and juice
• 1 tablespoon fennel fronds, chopped
  (add the fennel to the salad or
  sautéed as a side)

• 1 cup white wine
• Salt and pepper
• 1/2 cup cool butter to finish, cut into
  flakes

Preparation: Fish

1. Make the beurre blanc sauce first and keep it warm. It will not re-heat without breaking. Also do not boil it once the final butter is being added.
2. Use fresh fish fillets, scaled, with the skin left on. Pull out the pin bones using a pair of needle nose pliers. Cut into 6-ounce portions and keep them chilled until ready to use.
3. Pat fillets dry with a paper towel. Sprinkle with salt and pepper. Heat grape seed oil in a heavy skillet and place filets in a pan, skin side down. Sear until the skin is crisp.

  4.

  5.

  6.

Turn over briefly to finish cooking, leave a little rare, just in the center, or more rare, to taste. Remove to warm plates. Fish will continue to cook slightly on the plate.

While the fish is cooking, gently sauté the peas in the butter and slice the avocado.

Arrange on warm plates with the pea tendrils and the fish, skin side up. Drape with the sauce.

Preparation: Tangerine Fennel Beurre Blanc

1. Sauté the shallots and fennel seeds in the first 2 tablespoons of butter.
2. Add the tangerine zest, juice, and fennel fronds.
3. Deglaze with white wine. Reduce the wine by half.
4. Remove from the heat and whisk in the cold butter flakes. Season to taste and serve immediately

Find more salmon recipes.