PAN-ROASTED SALMON with DANDELIONS & SHERRY VINAIGRETTE
~ Jimmy Schmidt's (Rattlesnake Club in Detroit) springtime favorite
featured in the Detroit Free Press (4/22/98)
1/4 cup virgin olive oil (a little extra to saute in), divided
1/4 cup diced thick-sliced slab bacon
2 boneless, skinless salmon fillets (about 6-7 oz. each)
coarsely ground black peppercorns
salt to taste
4 paper-thin slivered cloves of garlic
1/2 lb. cleaned dandelion leaves
1/2 cup cream sherry
2 Tbsp. aged sherry vinegar
1 Tbsp. grained mustard
2 Tbsp. fresh-snipped chives
1 Tbsp. toasted mustard seeds (optional)
- Preheat oven to 400-degrees.
- Heat medium nonstick skillet over medium-high heat with a few drops of olive oil. Add diced bacon, cooking until very crisp, about 5 minutes. Remove, drain, and reserve.
- Clean skillet and return to heat. Add a few drop of olive oil. Heavily season salmon fillets with pepper and a pinch of salt. Place salmon into pan and sear until starting to brown, abut 3 minutes. Turn over and cook one minute on other side. Remove from pan.
- Wipe skillet and return to heat. Add 1 Tbsp. olive oil and slivered garlic, cooking until tender, about 2 minutes.
- Add dandelion leaves and cook until just beginning to wilt, abut 2-3 minutes. Add reserved bacon and season to taste. Form dandelions into 2 mounds with in the pan. Remove pan from heat and position salmon fillets atop dandelions. Add cream sherry over the fish and dandelions. Cover all with a circle of parchment paper.
- Place skillet on lower rack of oven, cooking about 8 minutes for medium or to your liking. Carefully remove pan from oven.
- Meanwhile, in a small bowl combine sherry vinegar, mustard and remaining 3 Tbsp. of olive oil. Season as necessary with salt & pepper.
- To serve: Position salmon atop dandelion mound in the center of a warm serving plate. Drizzle any pan juices around plate. Spoon sherry vinaigrette over fish and onto plate. Sprinkle with chives & mustard seeds. Serve immediately. ( 2 servings )