WILD KING SALMON WITH SAVORY WHIPPED CREAM

Wild King Salmon With Savory Whipped Cream image

The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn't compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's seasoned with mustard, cayenne and lemon zest.

Provided by David Tanis

Categories main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1 1/2 pounds king salmon fillet, skin off and pin bones removed
Salt and pepper
1/2 cup heavy cream
2 teaspoons Dijon mustard
Pinch of cayenne
1/2 teaspoon lemon zest
1 tablespoon snipped chives
2 tablespoons butter
Tarragon leaves, for garnish
Watercress, for garnish
Violets, nasturtiums or other edible flower petals for garnish (optional)

Steps:

Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

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ch amir waqas meyo

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I'm not a huge fan of salmon, but I decided to give this recipe a try and I'm so glad I did! The salmon was cooked perfectly and the whipped cream sauce was amazing. I will definitely be making this again.

ABID SAGAR

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This was my first time cooking salmon and it turned out perfectly! The whipped cream sauce was a bit challenging to make, but it was worth it in the end. I will definitely be making this again.

Emily Elizando

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I followed the recipe exactly and the salmon came out great! The whipped cream sauce was a bit too thick for my taste, but that's just a personal preference. Overall, this is a great recipe that I would recommend to anyone.

Sheldon Chikwanda

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This was a great recipe! The salmon was cooked perfectly and the whipped cream sauce was delicious. I would definitely make this again.

Sanim X Rai

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I've made this recipe several times and it's always a hit! The salmon is always cooked perfectly and the whipped cream sauce is so flavorful. I highly recommend this recipe.

Austin Farmer

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This recipe was easy to follow and the salmon came out delicious! The whipped cream sauce was a bit too rich for my taste, but that's just a personal preference. Overall, this is a great recipe that I would recommend to anyone.

SAIN BUX KEERIO

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ABDULA RIFAY

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This was my first time cooking salmon and it turned out perfectly! The whipped cream sauce was a bit challenging to make, but it was worth it in the end. I will definitely be making this again.