recipe by SARAH MEYER WALSH
photography by LUCIA SMITH
- Side of salmon filet - about 2.5-3.5 pounds
- 2 tablespoon butter
- 2 tablespoon canola oil
- Kosher salt
- 1/4 cup Champagne vinegar
- 1/4 cup lemon juice
- 1 tablespoon shallot, minced
- 1 cup unsalted butter, chilled, cut into 1/2" cubes
- 1/3 cup slightly mashed strawberries
Prepare the sauce by putting the Champagne vinegar, lemon juice and shallot into a saucepan and reduce to about 1.5 tablespoons. Puree the strawberries in a blender. Add the strawberries to the sauce pan and cook for just a few minutes. You want to reduce it just a bit, but not actually cook the fresh bright flavors out of the berries. Remove the pan from the heat and return the mixture to the blender. While hot, carefully add 3/4 cup of your butter. Put a dishtowel over the top of the blender to allow steam to escape and blend until incorporated. Taste and repeat the blending process until the sauce is the desired consistency and flavor. Set this mixture aside while making the salmon.
Remove the salmon from the packaging and dry thoroughly. Heat a skillet or large cast iron pan to a very hot temperature. When hot, season the salmon with salt. Add butter and oil to the pan, swirling to coat the surface. Before the butter starts to brown, quickly add the salmon flesh-side-down to the pan. Allow it to cook for 3-4 minutes until golden brown. Flip the salmon and cook it for about a minute or until the desired doneness is achieved. Pour the sauce over the salmon and serve. Enjoy!