Pan Seared Salmon Steak

Ease of Preparation: Medium
Yield: 2 servings

Ingredients:

For the salmon steak:

• 2 x 7-ounce (198 g) salmon steaks
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) lavender, dry or fresh
• 1 tablespoon (15 ml) rosemary, dry or fresh
• 1 tablespoon (15 ml) thyme, dry or fresh
• 1 tablespoon (15 ml) oregano, dry or fresh
• 2 tablespoons (30 ml) whole unsalted butter, room temperature
• Salt

For the celery root remoulade:

• 1 egg yolk
• 2 teaspoons (10 ml) Dijon mustard
• 1 tablespoon (15 ml) lemon juice
• 1 cup (240 ml) olive oil
• 1 tablespoon (15 ml) capers
• 2 anchovy fillets, chopped
• 2 tablespoons (30 ml) chopped tarragon
• 1 cup (240 ml) grated celery root

Method:

For the salmon steak:

Using a sharp paring knife, trim the bones and membrane from the cavity side of the salmon steak, taking care not to separate the sections.

Cut the skin away from the flesh halfway up one of the sides.

Roll the skinless section of flesh up into the hollow of the cavity, then wrap the loosened skin around the outside to form the salmon into a round, boneless steak surrounded completely by the skin.

Use butcher’s twine to secure the shape. Repeat for the second portion. Reserve, refrigerate if not using right away.

For the celery root remoulade:

In a food processor, combine the egg yolk, Dijon mustard, and lemon juice, and begin blending.

While the motor is running, slowly drizzle in the oil, blending until it has all been added and thick, creamy mayonnaise has formed.

Add in the capers, anchovies, and tarragon and pulse to combine.

Transfer to a bowl and fold in the grated celery root. Refrigerate if not using right away.

To cook the salmon steak:

Preheat cast iron pan to high heat.

Preheat oven to 450 F (230 C).

Make an herb mix by combining the lavender, rosemary, thyme, and oregano. If using dried herb, pulse in a spice mill; if using fresh, chop fine.

Rub the salmon steaks with olive oil then heavily season with the herb mix and salt.

Place the salmon steaks into the dry pan and allow to sear on each side for two minutes. Do not press down on the steak to avoid burning.

To finish cooking, top the steak with butter and transfer to the oven for five minutes, or until opaque in the middle.

When ready, let the steaks rest for five minutes. Use a knife to remove the strings.

To serve:

Serve the salmon steak with the celery root remoulade.