Ingredients

Salmon

• 4 salmon fillets, 6 ounces each, skin on and scaled

• Kosher salt

• freshly ground black pepper

• avocado or grapeseed oil

Saffron Beurre Blanc

• 1 shallot, diced fine

• 1 cup white wine

• ½ bay leaf

• ½ teaspoon whole black peppercorns

• 1-2 large pinches saffron threads

• juice of one lemon

• 1 Tablespoon heavy cream

• ½ pound unsalted butter

Instructions

Salmon

At least 45 minutes, or up to 3 hours prior to cooking the salmon, thoroughly dry the fish with paper towels, then season both the flesh and skin sides with Kosher salt and black pepper. Place on a rack over a tray and chill for at least 45 minutes or up to 3 hours.

Make the Saffron Beurre Blanc

While the salmon is chilling, in a small non-reactive saucepan add the wine, shallots, bay leaf, peppercorns, and saffron threads. Bring to a simmer over medium-high heat. Reduce by ¾, add the cream, and bring back to a simmer.

Reduce the heat to low and slowly add the butter, bit by bit, whisking constantly or stirring with a wooden spoon. The butter should melt very slowly and never boil.

When all the butter is added, strain the sauce through a fine wire mesh strainer, pressing on the solids. Add the lemon juice to taste and season if necessary. Hold in a warm place.

Preheat the Oven

Preheat the Wolf Convection Steam Oven in Convection Steam mode to 400 degrees with a rack in position #2.

Cook the Salmon

Preheat a stainless steel, cast iron, or carbon steel pan with a thin layer of avocado or other high-heat oil over medium-high heat until the oil begins to shimmer.

Just before adding the fish, turn the heat down to medium-low, then carefully lower the salmon fillets into the oil skin side down, lowering them away from you so the fish does not splash in the oil. Use a flexible spatula to gently press the fillets so they lie flat and do not curl.

Cook the salmon on the skin side until the internal temperature reaches about 120 degrees, then turn and place the pan with the fish into the preheated Convection Steam Oven. Roast for 1–2 minutes, then remove the pan from the oven.

To Serve

Pat the fish on clean, dry paper towels, then sauce 4 plates with the reserved sauce. Serve the salmon with the crispy skin facing up and garnish with a simply steamed green vegetable.