20oz(Four 5 ounce filets) salmon or another fish of your choice as mentioned aboveskin on or off depending on your preference
¼cupshallotdiced ¼ inch
½cupleekdiced ¼ inch
1tablespoonminced garlic
4green onionstrimmed and sliced ¼ inch on the bias
1teaspoonfresh cut chivesto garnish
4tablespoonslight olive oil or grapeseed
¼cupdry white wine
1cupvegetablechicken or fish stock
3tablespoonsunsalted butterdiced and chilled, for finishing the sauce
Kosher salt and fresh ground white pepperas needed
1lily bulboptional petals picked and cleaned
Roughly 12 day lily budsoptional, plus fresh flowers for garnishing
Tiny pinch saffron threads
Instructions
Heat 2 tablespoons of the oil in a wide saute pan and add the garlic, shallot, and leek on low heat, then sweat for a few minutes, add the wine, saffron and reduce by half, then add the stock and reduce by half again. Add the lily bulbs to the pan, and keep the sauce warm
Meanwhile cook the fish. Heat the remaining two tablespoons of oil in a large saute or cast iron skillet until lightly smoking. Season the fish with salt and pepper, then place the filets in the pan, skin side up (this is the part of the filet that may have flecks of brown on it from being under the skin.
If it's been removed). Cook the filets on high heat until rare, this should only take a few minutes. Don't worry about the fish being raw, residual heat should get them to about medium-rare before you eat them.
Quickly finish the sauce by increasing the heat to medium high and adding the lily buds and green onion to the pan. Whisk in the cold butter to make a creamy sauce. If the sauce has evaporated a lot and there won't be enough for 4 plates, add a tablespoon or so of water at a time to loosen it a bit.
Double check the seasoning of the sauce for salt, adjust as needed, then put each salmon filet crisp side up on a warmed dinner plate and divide the sauce and onion mixture evenly around the salmon, garnish with the chives and day lily flowers and serve immediately.
Notes
Keta salmon or steelhead would be good choices here instead of the salmon.