Crispy Skin Sockeye Salmon with Saffron Beurre Blanc

Ingredients

Nutrition values are estimates and may vary based on ingredients used.

Blend parsley, chives, lemon zest, olive oil, and a pinch of salt until smooth to make the lemon herb oil. Strain if desired and set aside.
Peel and cut potatoes into thick cylinders. Season with salt and pepper. Sear in butter and olive oil over medium-high until deeply golden on both flat sides.
Add stock, garlic, and thyme to the potatoes. Bring to a simmer, then transfer to a 400°F (200°C) oven and roast 20–25 minutes until tender, basting occasionally.
In a saucepan, combine shallot, white wine, champagne vinegar, and saffron. Simmer until reduced by half.
Add heavy cream and simmer briefly. Reduce heat to low and whisk in cold butter one cube at a time until emulsified. Do not let it boil. Finish with lemon juice and salt to taste.
Pat salmon completely dry and season with salt and pepper. Heat a stainless steel or cast iron pan with neutral oil over medium-high.
Place salmon skin-side down, press gently to prevent curling, and cook 4–6 minutes without moving until skin is crisp. Flip and cook 30–90 seconds to finish. Rest briefly.
To plate, spoon saffron beurre blanc onto the plate, add a potato fondant and salmon skin-side up, then drizzle lemon herb oil around. Finish with flaky salt.