The most important part of cooking fish is obtaining the absolute freshest as possible. As a New Englander, that is relatively easy to achieve, but for this dish, salmon was the goal. I found a salmon from Maine that is farm-raised on all-natural feed in the cold waters of the North Atlantic, just off the Maine coast. Although sockeye can be an excellent choice, or even Scottish salmon from the United Kingdom, the fact that this Maine salmon traveled “3,000 less miles” to get to our plate made it, to the point, the freshest. Undercooking salmon is important to maintain that creamy, light texture, and no need to over season. Keep it simple. The Fregola here added an airy perch for the salmon, with creamy ricotta and fresh herbs adding delicate balancing flavors. —Christopher Faust
1 1/4 cups
Garlic (1 clove, minced)
Freshly ground pepper
White wine, dry
Fresh Mint (chopped)
Parmesan Reggiano, grated
Salmon (skin on)
Fresh lemon juice
Micro greens (for garnish)
In This Recipe
In pot over high heat, add Fregola and toast for 1 minute until they just start to brown. Add 2 cups of water and bring to a boil. Reduce heat to medium low, and cook for 8 minutes until just before al dente. Drain, reserving 1 cup of cooking liquid.
In a large skillet over medium-high heat, warm oil. Add onion and garlic, and cook stirring occasionally, about 5 minutes. Increase heat to high and melt butter. Add wine and deglaze pan. Cook for 2 minutes. Add stock and bring to a simmer. Add edamame cook for 3 minutes. Season to taste with salt and pepper.
Add Fregola and cook until thickened, about 2 minutes. Add cooking liquid as needed to adjust consistency. Remove from heat and stir in ½ cup parmesan.
In a small bowl, combine ricotta, mint, 1 cup of parmesan, and season with salt and cracked pepper.
Preheat oven to 375°F. Season salmon with lemon, salt, pepper, and coriander.
In a medium non-stick pan over high heat, warm oil until hot. Place in pan salmon skin side down and sear for 3 minutes.
Place pan with salmon in oven and cook for additional 4 minutes. Remove from oven and let rest for 3 minutes, then cut into serving sizes.
Plate with base of the Fregola. Place several teaspoons of herbed ricotta mixture around plate. Add serving size salmon piece, skin side up, and garnish with micro greens.