Pan Seared Salmon (Chef Philip Tessier)

Pan-Seared Salmon

Overview:  Pan-searing is a classic technique that is essential to any chef.  This recipe yields a crispy skin fillet with a clean roasted flavor and perfectly moist texture.

Ingredients:

Procedure:

1. Remove the fish from the refrigerator and allow to temper for 20 minutes.
2. Season the salmon with the kosher salt and black pepper.
3. Place a medium saute pan over medium-high heat. 
4. Wait for the pan to heat and add the oil after 30 seconds. 
5. Allow the oil to heat until it shimmers and a wisp of smoke is visible. Immediately turn the temperature down to medium.
6. Dry the skin side of the salmon with a paper towel and gently place in the pan skin side down without allowing the filets to touch. 
7. Cook the salmon for four minutes on the skin side (do not touch it!).
8. Gently remove the fish from the pan and place skin-side up on a paper towel.
9. Drain the fat from the pan, return the pan to the burner and place over medium-low heat
10. Add the thyme, crushed garlic and butter and place the salmon back in the pan, skin-side up.  Allow the butter to melt (30 sec.) but not brown.
11. Using a large spoon, spoon the aromatic butter over each fillet a few times every 30 seconds. If the butter begins to brown reduce the heat further.
12. Cook for 2 ½ more minutes basting frequently.
13. Remove the fish to a towel-lined tray or plate.  Remove the garlic and thyme.
14. Add the apples and pumpkin seeds and allow to cook for one minute, stirring occasionally and allowing the butter to brown gently (you may need to gently increase the heat).
15. Place the fish in the center of a dinner plate and spoon the sauce and garnish over it.
16. Season with a small amount of fleur de sel and serve immediately. Serve with a salad or your favorite side dishes!