Kitchenware from Roan Iris
Not every summer dinner is a party. Sometimes we’re looking for a romantic dinner for two. Or something wholesome and healthy for four. Or a simple and delicious dinner for one. This elegant Salmon Provençal, Parsnip Purée, Asparagus, & Tomato Confit from chef Aloys Scheer of La Brasserie in Bozeman strikes the perfect balance between elegance and simplicity.
This meal comes together over the course of about an hour and can be dressed up or down for any occasion. Begin with the confit, and cook the parsnips, asparagus, and salmon while the confit is roasting.
SERVES 2–4
Tomato Confit
1 pint cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 teaspoon sugar
½ teaspoon kosher salt
1 tablespoon capers, rinsed
¼ cup Niçoise or Kalamata olives, pitted and halved
1 bay leaf
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
To make the tomato confit, preheat the oven to 275°F. In a shallow baking dish, toss cherry tomatoes with olive oil, sugar, salt, capers, olives, and herbs. Roast for 45 minutes, or until soft and lightly caramelized. Set aside or keep warm.
Parsnip Purée
2 tablespoons butter
1 small shallot, sliced
3 medium parsnips, peeled and diced
½ cup heavy cream
Salt to taste
In a saucepan, melt butter over medium heat. Add shallot and parsnips and sauté for 5–7 minutes. Add cream and simmer until parsnips are tender, about 15 minutes. Transfer to a blender, purée until smooth, and season with salt. Keep warm.
Blanched Asparagus
1 bunch asparagus, woody ends removed
Olive oil
Salt to taste
Pepper to taste
Brings 6 cups of water to a boil. Plunge asparagus stalks into the pot and cover. Blanch for 3 minutes. Remove from the water; toss with olive oil, salt, and pepper in a pan; and sauté for a few minutes.
Salmon Provençal
2 Pacific King salmon fillets (6–8 ounces each)
Salt to taste
Freshly ground black pepper to taste
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Pat salmon dry and season with salt, pepper, and thyme. Heat olive oil in a nonstick or cast-iron skillet over mediumhigh heat. Sear for 2–3 minutes, until golden brown. Flip and cook another 2 minutes for medium-rare. Rest for 2 minutes before plating.
To plate, spoon a generous dollop of parsnip purée onto each dish. Top with salmon, skin-side up. Arrange asparagus alongside and spoon warm tomato confit over and around the fish. Garnish with a drizzle of olive oil or fresh herbs, if desired.
Note: Confit will keep in a sealed container in the refrigerator for up to a week. Leftover parsnips can be refrigerated overnight and then molded into patties and fried into delicious latke-like patties.