The days are growing longer, little green things are springing up all around, and though there’s still a chill in the air, I’m moving ever-so-gradually toward lighter meal preparations. Take this salmon. It’s MSC Certified Wild Alaskan Sockeye, so richly flavored, that it really needed little adornment to make it shine.
But I did want to do something more than just salmon, green beans and carrots, so I put together a sauce. It was inspired by the classic Green Goddess dressing, but since I lacked a few of the primary components of the standard version, I’d call this more of an anchovy and herb sauce. I combined a mixture of anchovy filets, garlic cloves, capers, lots of flat-leaf parsley, chervil, dill and young sorrel leaves in the small bowl of my food processor, added a pinch of salt and the juice of a Meyer lemon, and processed it to a slightly chunky paste. In a separate bowl, I whisked together a couple of ounces of creme fraiche with a heaping tablespoon of mayo, then I added the herb paste and stirred it until combined.
I placed the sauce in the fridge to chill briefly while I sauteed the salmon, rubbed with a small amount of olive oil, searing it on all sides and taking it off the heat while it was still just a bit underdone in the center.
I scattered some young leaves from Baby Greens on our plates, placed the salmon on top, and topped each piece with a drizzle of the sauce. Some sweet young carrots from Ledge Ends Produce, along with the last of the haricots verts I froze last summer, went alongside. In essence, this was a simple meal of fish and vegetables, but the easy, flavorful sauce added a nice bit of elegance and flair.