Directions

PREP 🥒

1. To ready your blanching water, fill a large pot with water and bring it to a boil. When the water is boiling, season with a hefty helping of S&P Seasoning.

2. Pat the salmon dry with paper towels to allow for a nice sear. Liberally season with S&P Seasoning; this will lightly cure the fish until you’re ready to cook it.

3. Peel and slice the carrot. Clean and shuck the peas and fava beans.
4. Cut the asparagus into 1-inch long pieces.
5. Cut the radishes in half lengthwise.
6. Zest the lemon.
7. Portion the cauliflower into florets, setting aside about ½ cup of florets for the glaze. Cut the remaining cauliflower into small likesize pieces.
8. Finely mince the chives, parsley, and tarragon.
9. Pick pluches of the dill and mint and reserve for garnish.
10. Pick and finely chop the parsley, mint, and tarragon.
11. Fill a 6 quart container with ice water, with more ice than water. Lay the cheesecloth over the ice water.

HOW TO COOK 🍳

1. Begin by blanching the peas, favas, asparagus, and carrots by submerging them in the boiling water. This process takes anywhere from 30 seconds to 1 minute, depending on the type of vegetable and what size it has been cut down to.

2. Start with the peas and fava beans; these are the most delicate and the favas require further shucking and a second blanch to get the desired texture. Follow with the asparagus, carrots, and cauliflower florets. After each one of these vegetables has been added to the boiling water and becomes tender and brighter in color, shock them in the ice water.
3. When the vegetables are completely chilled, pick them up using the cheesecloth and gently strain. Lay out on paper towels and set aside for glazing.
4. Cook the sliced cauliflower in the blanching water until tender, about 3 to 5 minutes. Use a slotted spoon to transfer to a blender.

5. Start the blender on low, gradually turning it up to the high. Once the cauliflower starts breaking down, add ½ stick of the butter and blend until smooth. Push the puree through a chinois, season with S&P Seasoning and lemon juice, and set aside for plating.

6. Heat a large saute pan on high heat. Add 3 ounces of the canola oil and, when the oil comes to the smoke point, add the salmon and press down gently to ensure the entire surface is searing evenly. Once we have seared the fish to a nice golden brown color, flip and add 2 tablespoons of butter and the thyme.
7. Baste the salmon with the frothy butter until you reach your desired doneness. Squeeze in half of a lemon's worth of juice. Remove the salmon and rest on paper towels.
8. Heat a small saute pan over high heat. Add the remaining 1 ounce of canola oil and bring it to the smoke point. Add the radishes and saute for 1 minute, then add all of the blanched spring vegetables and warm through. Once hot, lower the temperature and add about 1 ounce of the blanching water and the remaining butter.

9. Stir gently but rapidly to create an emulsification (also known as a glaze). Once the glaze is fully emulsified, remove from the heat, add the chives, parsley, and tarragon, and season with S&P Seasoning and lemon juice. Set aside for plating.

10. On the plate up! Put a small dollop of cauliflower puree on the base of the plate. Place the salmon onto the puree, then garnish with the glazed spring vegetables. Season with lemon juice and enjoy!