This recipe is perfect if you're craving a light and bright dish. It combines the crispy texture of the pan seared fish with the herbaceous aromatics of the parsley and lemon. Dry cured fish has a slightly springy texture and helps to retain moisture and vibrant color. A hint of sweetness from the coconut oil is —Aleksandra W.
Dry cure salmon with 1 tsp salt and sugar. Sprinkle generously and set aside - 30 minutes. Rinse, then pat dry with tea towel.
Start emulsion by rough chopping parsley. Squeeze lemon into a bowl, then slowly drizzle olive oil, whisking while the mixture turns an opaque golden color. Season with salt. Add parsley and dill, whisk with fork to saturate. Set aside.
Pre-heat oven to 400°. Heat cast iron skillet to medium, melt butter and coconut oil. Sear salmon each side 7-8m until golden brown. Flip, baste the salmon with a spoon with the butter and coconut oil. Cook another 7-8m. Halfway through, throw in thyme sprigs and continue basting.
Allow salmon to rest for 4-5m, plate and serve with emulsion piled high on top of salmon.