Seared Sockeye Salmon with Green Adobo Sauce and Frisée Salad

🧂 Ingredients

• 2 heads of frisée

  curly endive
• ¼ small red onion

  very thinly sliced
• extra virgin olive oil

  for drizzling
• ½ juicy lime

  for squeezing
• kosher salt
• freshly ground black pepper
• 1 batch green chile adobo sauce

  for serving
• 4 (6-oz) skin-on wild Alaskan sockeye salmon fillets
• kosher salt
• freshly ground black pepper
• avocado oil

  or other high smoke-point oil, for cooking
• fresh micro greens

  for garnishing (optional)
• lime wedges

  for serving

Instructions

• 1 For the Salad: Fill a large, wide mixing bowl with ice and cold water.
  Submerge the heads of frisée, stem side up, in the ice water. Gently shake the
  frisée in the water, holding the stems with one hand to clean (any dirt or sand
  should sink to the bottom of the bowl). Allow the frisée to sit in the ice bath
  for 10 to 15 minutes while you prepare the remaining salad ingredients and
  salmon. The cold ice water will refresh and re-crisp the leaves of the frisée.
• 2 Remove the frisée from the ice bath. Shave and discard any very dark green
  frisée leaves with a chef’s knife. Remove the stem of the frisée and gently
  break the frisée into small pieces. Spin dry in a salad spinner and place in a
  clean, medium mixing bowl. Add the red onion to the bowl and set aside.
• 3 Just before serving, drizzle the salad with extra virgin olive oil, freshly
  squeezed lime juice, and toss gently until lightly dressed. Season to taste with
  kosher salt and pepper, and toss again.
• 4 For the Salmon and Assembly: Pat the salmon fillets dry (on both sides) with
  paper towels, and season with kosher salt. Preheat a large stainless steel
  skillet set over medium-high heat, and add 1 to 2 tablespoons of avocado oil (or
  another high smoke-point cooking oil). Once the oil is shimmering, gently place
  the salmon fillets, skin-side down, in the skillet away from you and cook until
  the skin has rendered and is crispy, about 5 to 6 minutes (time will vary
  depending on the thickness of your salmon fillets). In the first few minutes of
  cooking, press the fillets down in the pan with a heatproof spatula – this will
  prevent the salmon skin from curling as it cooks.
• 5 Flip the salmon fillets and continue cooking until the flesh is slightly opaque
  in the center, and an instant thermometer inserted in center of fillets reads
  between 120°F – 130°F. Sockeye salmon dries out more easily than other varieties
  of wild salmon, and is best served medium-rare. Transfer the salmon to a
  paper-towel lined plate and allow to rest as you assemble the plates.
• 6 Place a large spoonful of green chile adobo sauce onto the edge of each plate.
  Using the tip of the back of a spoon, press into the middle of the sauce and
  drag the spoon out in an arc to create a ‘swoosh’ pattern. Distribute the salad
  onto the plates and top with a salmon fillet, placing crispy skin side up.
  Garnish with micro greens (optional) and serve with lime wedges for squeezing.

Nutrition Info