Pan-Seared Atlantic Salmon with Zucchini Flowers & Lemon-Vinegar Olive-Butter Jus
Signature fine-dining recipe by Culinary Director Chef Avtar Singh Rana
A refined contemporary dish featuring crispy-skinned Atlantic salmon, delicate zucchini flowers, sautéed seasonal vegetables, fresh microgreens, and a glossy lemon-vinegar olive-butter jus.
Yield
2 portions
Total time
35 minutes
1. Ingredients
Salmon
2 Atlantic salmon fillets, 6–7 oz (170–200 g) each, skin on
1 tbsp olive oil
1 tbsp unsalted butter
1 garlic clove, lightly crushed
2 sprigs fresh thyme
Salt and freshly cracked black pepper
Zucchini flowers and vegetables
4–6 fresh zucchini flowers, cleaned carefully
1 small zucchini, sliced
6 baby potatoes, halved and roasted
½ cup asparagus or seasonal greens
1 tbsp olive oil
Salt and pepper, to taste
Microgreens and edible flowers for garnish
Lemon-vinegar olive-butter jus
2 tbsp extra-virgin olive oil
1 small shallot, finely minced
¼ cup dry white wine or vegetable stock
1 tbsp white wine vinegar
2 tbsp fresh lemon juice
¼ cup fish stock or light vegetable stock
3 tbsp cold unsalted butter, cubed
1 tsp lemon zest
1 tsp chopped chives or parsley
Salt and white pepper, to taste
2. Preparation and cooking
Step 1 — Prepare the salmon
Pat the salmon completely dry, especially the skin. Season both sides with salt and pepper. Let stand for 5–10 minutes while preparing the vegetables.
Step 2 — Pan-sear
Heat olive oil in a heavy skillet over medium-high heat. Place the salmon skin-side down and press gently for the first 20 seconds. Cook for 4–6 minutes until the skin is crisp. Turn, add butter, garlic and thyme, and baste for another 2–4 minutes, depending on thickness. Cook to 145°F (63°C) internally for food safety.
Step 3 — Prepare the garnish
Roast the halved potatoes at 400°F (205°C) until golden and tender. Sauté zucchini and asparagus in olive oil with light seasoning. Briefly sauté zucchini flowers for 30–60 seconds per side until just tender, handling them gently.
Step 4 — Make the lemon-vinegar olive-butter jus
Sweat the shallot in a little olive oil over medium heat. Add white wine or stock and vinegar; reduce by about half. Add lemon juice and fish stock, then simmer until lightly concentrated. Lower the heat and whisk in cold butter a few cubes at a time until glossy. Finish with lemon zest, herbs, salt and white pepper. Do not boil after adding butter.
3. Fine-dining plating
Spoon a small pool of warm lemon-vinegar olive-butter jus onto a warm white plate.
Arrange the roasted baby potatoes and sautéed vegetables in the center.
Place the salmon on top at a slight angle, keeping the crisp skin exposed.
Position the zucchini flowers delicately beside the fish.
Spoon a little extra jus around the plate, not over the crispy skin.
Finish with microgreens, lemon zest and edible flowers.
Chef Avtar’s signature finishing touch
The secret is balancing buttery richness, fresh citrus acidity and the crisp texture of the salmon skin. Keep the jus glossy and light, and add the microgreens immediately before serving.
Menu description: Pan-Seared Atlantic Salmon | Zucchini Blossoms | Roasted Baby Potatoes | Seasonal Greens | Lemon-Vinegar Olive-Butter Jus.
Service recommendation: Serve immediately while the salmon skin remains crisp and the sauce is warm and emulsified.
