Re-Posted from Stephanie Moor on the Thermador Blog.
With warmer weather on the horizon, flavorful fish dinners begin to make an appearance on my entertaining menu. Pan-seared salmon is a springtime favorite of mine and this recipe from ButcherBox, paired with a Green Goddess dressing and radish apple salad is one of the best versions I have had.
In the video below, ButcherBox’s Chef Yankel shares how to pan-sear wild caught Alaskan sockeye salmon on the Thermador Freedom® Induction Cooktop. This ButcherBox sockeye salmon is from Bristol Bay, Alaska and can only be fished six weeks of the year, making it an exceptionally special meal.
Chef Yankel seasons both sides of the salmon filets with kosher salt and ground pepper, searing them skin-down on the Freedom® Induction Cooktop until golden-brown and slightly crispy. The cooktop ensures total control as it can precisely move the temperature from searing to resting—ideal for cooking fish. Chef Yankel then adds fresh parsley, tarragon, and chives for additional flavor. When the salmon has absorbed the savory herbs, Chef Yankel uses the Freedom TeppanyakiPro™ function to quickly slide the pan from one heated area on the cooktop to a non-heated area while he masters the presentation of the dish.
Follow along as Chef Yankel prepares this mouthwatering salmon dinner and refreshing salad. I think it will quickly become one of your seasonal favorites!