Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..
For the mustard beurre blanc
1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste
Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.
Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.
Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time. Season with sea salt and cayenne and keep warm until ready to use.
Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper. Set aside.
Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.
Fry pieces of fresh pork belly or uncured bacon until crisp. Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme. Cook until peas are fork-tender, perhaps 5 minutes. Keep warm.
Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.
Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.
Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate. Place salmon on top of sauce and dress with a squeeze of fresh lemon.
This post is part of the Real Food Wednesdays Blog Carnival