Edible Monterey Bay

Pan-Roasted Monterey Bay King Salmon with Dungeness Crab Succotash, Asparagus Tips and Meyer Lemon Hollandaise

kingSalmonCrabSucc

Courtesy Brant Good, The Wharf Marketplace, Monterey

Serves 4

4 five-ounce portions salmon, skin on, scaled
2 tablespoons olive oil
Salt and black pepper, to taste

In a large nonstick pan, heat olive oil over medium-high heat. Season salmon with salt and pepper and place in pan skin side down. Sear it for 4 minutes then turn over and allow to cook flesh side down for an additional 4 minutes, until browned and crispy. Cover and allow to steam for an additional 2 minutes until cooked through. Remove from pan. Place a layer of succotash in a serving dish or on a plate. Place the salmon on the succotash then top with a spoonful of hollandaise sauce. Serve immediately.

SUCCOTASH

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob
20 asparagus tips
8 ounces fresh Dungeness crab meat

Melt ½ cup butter in a large saucepan over medium heat. Stir in lima beans and salt. Cook until tender, about 20 minutes. Meanwhile, in a separate saucepan, heat tomatoes, sugar and remaining ½ cup butter. Cook until tomatoes are tender, about 20 minutes. Stir tomatoes and asparagus tips into lima beans and add corn. Cook 10 minutes more. Remove from heat then add Dungeness crab. Stir until crab has warmed through. Keep warm.

HOLLANDAISE SAUCE

4 egg yolks
1 tablespoon Meyer lemon juice, freshly squeezed
½ cup (1 stick) unsalted butter, melted
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture has thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler)—the water should not touch the bottom of the bowl. Continue whisking rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and doubles in volume. Remove from heat, and whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

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