Using a slightly leaner salmon is a good strategy for this dish as the leeks and escarole have enough fatty qualities already. The Japanese peppers mentioned are fushimi and/or shishito peppers, which are quite mild but have a pleasantly “green” flavor. Searing adds another dimension of flavor that enhances the whole dish. Add shavings of carrot to the leeks and escarole (see recipe) or cook using a roll-cut and plate on the side. You can make this recipe using roast or grilled chicken or pork chops as well, but in this case the escarole-leeks will bring the richness instead of the salmon.
INGREDIENTS:
4 6-ounce pieces of salmon filet, skinned, pin-bones removed (Look for leaner fish such as sockeye or steelhead)
20 Japanese peppers, or more, such as shishito and fushimi (a mix is great)
1 recipe Sweet and Sour Escarole and Leeks (see recipe)
Salt and pepper to taste-use a flaky salt such as Maldon, Murray River, etc.
Light flavored olive oil as needed
4 sprigs fresh thyme
-Optional- 1 recipe Basic Glazed Carrots (see recipe on site), carrots cut “roll cut” into ¾ inch pieces (cut carrot on diagonal so the cut is ¾-inch long, turn carrot ¼ turn, cut, continue)
-Optional- 3 cups cooked farro (see Basic Farro recipe on site)
METHOD:
Heat oven to 400°F.
Heat a large heavy bottomed skillet-large enough to hold the peppers in a single layer- over medium-high heat. At the same time, heat a really large heavy pan (cast-iron or steel) that is large enough to hold the salmon without at least a ½-inch between pieces, over medium-high heat. If needed, use 2 pans for the salmon, but you will need to fit them in the oven. If this is the case, place racks as close to center as you can.
Oil the peppers well, rubbing them to get oil all over them. Rub the flesh side of the salmon with oil as well coating evenly. Season with salt and pepper.
If using carrots and/or farro with the dish, ensure they are ready to go. Once the salmon starts, there is around 12-15 minutes to completion.
Once the pans on the stovetop are quite hot-your hand should get uncomfortable after 2-5 seconds if held 2-3 inches above the pan- turn the salmon pan heat to high and wait a minute. Add a thin film of oil to the pan and tilt so it all pools near the handle. Add the thyme sprigs and let them season the oil. Lower the pan letting the oil spread evenly and then place the salmon pieces into the pan, skin side up, so there is space between them. Cook for 3-5 minutes. You will see from the edge that the surface is cooking as the flesh turns golden white at the contact point. When it reaches up about 1/8th inch, put the pan into the oven without turning. Depending on how thick your fish is, you will cook it, including stovetop time, a total of 8 to 12 minutes depending on thickness. (The golden rule is 8 minutes to the inch. If your salmon is 1 inch thick, 8 minutes ought to do. If 1½ inch, 12 minutes should do. See blurb on Basic Fish Cookery.) The fish is done when if you poke gently straight down on a corner it flakes off.
As soon as the fish goes in the oven, put the peppers into the hot skillet. Settle them into a single layer and cook so the sides blister and the peppers are just cooked, turning as needed. Try not to let them get really soft. The peppers should be done just after the fish comes out of the oven. As soon as the peppers are done, transfer them to a bowl.
When the fish is ready, remove from the oven. Be careful as the pan will be blazingly HOT! Evenly distribute the sweet-and-sour escarole/leeks into the center of 4 warmed plates. Use a spatula to remove the pieces of fish to plates, carefully turning them over so the nicely seared surface faces up, and place on the center of the escarole/leeks. Sprinkle the peppers with large flake salt and toss to distribute. Evenly distribute the seared peppers around the fish and you are ready to serve. If you wish to use the carrots, place the leek/escarole pile off center and top with the fish, then place carrots in a pile to the side, then add the peppers. If using farro, place the farro under the fish, then top with the escarole/leeks. Then finish with the rest of the elements. Make sure all elements are hot when ready to serve.
Serves: 4
Source: Chef Andrew E Cohen
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