Sautéed King Salmon with Sauce Vierge
Cook Time 🍳
Cook on-demand with our Michelin-trained chefs and learn how to saute a beautiful salmon with a fresh Sauce Vierge! You'll learn how to treat the highest-quality piece of salmon, browning, and crisping the outside while maintaining a tender center.
- 2 6 ounce king salmon fillets ❄
- 1 cup cherry tomatoes ❄
- 2 cloves garlic
- 1 teaspoon coriander seeds
- ½ bunch basil ❄
- ½ cup extra virgin olive oil
- 1 packet Balinese Truffle Salt
- 2 tablespoons canola oil
- 1 lemon
- Cutting board
- Large saute pan
- 2 quart sauce pot
- Fish spatula
- Paper towels
- Kitchen towel
- Large spoon
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Just before the class begins, remove the salmon from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.
Wash and quarter the cherry tomatoes.
- Peel and thinly slice the garlic.
- Crush the coriander seeds.
- Chiffonade the basil.
HOW TO COOK 🍳
In a sauce pot on medium-low heat, stir together the garlic, olive oil, and a pinch of Balinese Truffle Salt. Continue stirring until the garlic has softened but hasn't taken on any color, about 1-2 minutes.
- Turn off the heat and stir in the tomatoes and coriander seeds. Set aside to allow the tomatoes to gently warm.
- In a large saute pan over high heat, heat the canola oil until smoking.
- Pat the salmon dry and season on all sides with Balinese Truffle Salt. Add to the hot oil and turn the heat to medium.
- Use a large spoon to scoop some of the hot oil over the salmon, basting it. Continue cooking over medium heat, basting from time to time, until the pan-side is golden brown and delicious and it’s nearly cooked through, about 5-8 minutes.
- Flip the salmon and very gently kiss the flesh side. Remove from the pan and set aside.
- Meanwhile, to finish the Sauce Vierge, reheat the tomatoes very gently over medium heat. Once warm, remove from the heat, add a squeeze of lemon, and stir in the basil chiffonade.
- Spoon half of the Sauce Vierge onto your serving plate. Place the salmon on top, finish with a sprinkling of Balinese Truffle Salt, and top with the remaining Sauce Vierge. You just sauteed a perfect piece of fish and made a beautiful, classic sauce. Congrats!!