Ingredients
- Slow Cooked Wild Alaska King Salmon:
- 4 4 Wild Alaska King Salmon fillets (5.5 oz. each), skin removed and reserved
- Salt and pepper
- 1/2 cup 1/2 cup butter or olive oil
- Pistachio Puree:
- 2/3 cup 2/3 cup roasted salted pistachios, shelled, 12 pc reserved
- Water to cover
- Lemon to taste
- Peas:
- 2 cups 2 cups sugarsnap peas, blanched and shocked, some halved lengthwise
- 1 Tablespoon 1 Tablespoon butter or olive oil
- Salt
- Herb Salad:
- 12 12 leaves fresh tarragon
- Four pinches chive batonnets
- 4 4 leaves mint, torn
- 4 4 leaves basil, torn
- 4 4 leaves flat parsley
- Lemon juice
- Salt and pepper
- Lemon zest
Servings:
Units:
Instructions
- Preheat oven to 200F. If using butter, bring 1/4 cup of water or stock (fish, chicken or vegetable is fine) to a boil. Cut up the butter
- and whisk it in, little by little to emulsify. Season to taste with salt, pepper and lemon juice. Season the fish on both sides with salt
- and pepper and place in the butter emulsion and coat all sides. If using olive oil, gently heat and use as before. Place the fish in the
- pan in the oven, and allow to slowly cook. After 8 minutes, flip the fish and continue cooking another 8 minutes.
- In the meantime, make the pistachio puree. Place pistachios in a blender and cover with cold water. Blend until smooth. It should be easily
- spreadable. Taste, and add salt and pepper to taste. Divide among four dinner plates.
- Reheat the sugarsnap peas in another pan with a little water and either the butter if poaching in butter, or more olive oil, if using olive
- oil. Season with salt and divide among the four plates on top of the pistachio puree.
- Place the fish on top. In a bowl, place the herbs and season with salt, pepper and lemon juice, lemon zest and toss. Top fish with this
- salad and serve.
Recipe Notes
Recipe by Anita Lo, owner executive chef, Annisa; 2015 James Beard finalist for Best Chef, NYC; and author of Cooking
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