Wild Salmon with Spring Vegetables and Pressed Juice

Bright flavors and bold colors make this seared fish dish a standout on any health-focused, sophisticated menu
Wild_Salmon-Spring_Vegetables-Pressed_Juice

Ingredients:

24 oz. wild salmon, skin-on
2 Tbsp. oil
Salt and freshly cracked black pepper, to taste
1/2 cup Markon First Crop Asparagus, tips only, blanched
1/4 cup peas, blanched
1/4 cup Ready-Set-Serve Italian Parsley
1 tsp. cornstarch or arrowroot
1/4 cup fish stock
3/4 cup freshly pressed green juice (made with celery, cucumber, parsley, and kale)
2 Tbsp. micro wasabi arugula (or any microgreens)

Instructions:

Cut salmon fillets into four equal portions; rub each with oil and season with salt and pepper. Heat a large skillet or cast-iron pan. When hot, put in salmon, skin side up. Heat for three minutes. Using a metal fish spatula, flip each fillet and cook for two more minutes or until skin is crisped. Remove from pan and reserve oil.
In a mixing bowl, combine asparagus tips, peas, and Italian parsley. Toss with remaining oil in fish pan. Season with salt and pepper.
Stir cornstarch into fish stock. Combine this mixture with green juice. Heat liquid, quickly bringing it to a boil (the longer you cook this, the more the color will fade); you just want to thicken the sauce slightly.
To serve, drizzle green sauce on four plates. Top each with a salmon fillet. Arrange equal parts of the green vegetable mixture on each fillet. Garnish with micro wasabi arugula and serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.