Serves: Makes 6 servings
- 2 tablespoons olive oil
- 6 (7- to 8-ounce) salmon fillet pieces, skin and pin bones removed
- Salt and freshly ground white pepper
- Whole nasturtium blossoms, for garnish
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄4 cup loosely packed, finely slivered nasturtium blossoms
- 1 tablespoon minced fresh chives
- 1⁄2 teaspoon salt
Procedures:One of many products from our prolific garden—which grows everything from garlic and Spanish flat beans to sweet corn and a variety of pumpkins—is seemingly endless vines of nasturtiums. The nasturtium blossoms that flourish in summer come in a wide range of colors from soft yellow and orange to deep red and striped patterns, and have a wonderful peppery flavor. They are a great partner for salmon in this pure-summer recipe.
Extra nasturtium butter is delicious tossed with steamed green beans, or simply served as a flavorful alternative to plain butter for spreading on bread. Be sure the flowers you use have not been sprayed; I don’t rinse my blossoms, simply shake them a bit to dislodge any bugs or debris.
- For the nasturtium butter, stir together the butter, slivered nasturtium blossoms, chives, and salt in a small bowl until well blended. Cut a piece of foil or parchment paper about 8 inches long. Spoon the butter mixture down the center length of the foil and wrap the butter in a cylinder shape, twisting the ends to make a firm roll. Refrigerate until ready to serve, at least 2 hours.
- Heat the olive oil in a large skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet skin side down and cook, turning once, for 4 to 10 minutes, until lightly browned and nearly opaque through the thickest part; the time will vary with the thickness of the fillets.
- Transfer the salmon pieces to warmed plates. Unwrap the nasturtium butter and cut 6 slices about 1⁄2 inch thick. Top each salmon piece with a slice of the butter, garnish with a whole blossom, and serve.