Crispy Skin Salmon with Sauce Italienne
4oz - 6oz Atlantic Salmon filets with skin on, scales removed
1½ Tbsp olive oil
2 tsp coarse grind sea salt
3 Tbsp Olive oil
½ cup shallots, diced
½ cup button mushrooms, julienned
2¼ cups white wine
1 Tbsp tomato paste
1 tsp salt
2¼ cups low sodium chicken stock
2 tsp unsalted butter
2 tsp tarragon, chopped
2 tsp parsley, chopped
1. Pat the salmon skin with a towel to remove any excess moisture. Heat the olive oil on medium-high heat in a non-stick, oven safe sauté pan. Place the salmon skin side down in the pan and sear for 3-5 minutes making sure not to burn the skin. Flip the salmon over and place the pan in a 350°F oven for 3-4 minutes or until an internal temperature of 135°F is reached.
2. For the sauce, heat 3 TBSP of olive oil in a sauce pan on medium-high heat. Add the shallots and mushrooms and sauté until the shallots become translucent, 3-4 minutes. Add the white wine and bring to a simmer and let reduce by half. Add the tomato paste and stir until dissolved. Add the chicken stock and bring the sauce back to a simmer. Add the salt and let the sauce reduce until it clings to the back of a spoon. Remove the sauce from the heat and stir in the fresh herbs and the butter.
3. To plate, place ¼ cup of the sauce on the bottom of a plate and spread around as desired. Place the salmon on top of the sauce with the crispy skin facing up. Sprinkle ¼ tsp of the sea salt on top of the skin of the salmon.