Seared Salmon with Sauce Vincent, English Peas and New Potatoes

Seared Salmon with Sauce Vincent, English Peas and New Potatoes

Main Course 

This recipe celebrates spring. It is a celebration of peas, salmon, and herbs with a textural crunch of potatoes. It is easy and straightforward and if you have the sauce made in advance and the peas shelled, it will be a quick 15-minute endeavor. The sauce, Vincent, is a classic French fish and poultry sauce popularized by the Troisgros brothers. Only after making it did I wonder which came first, Green Goddess dressing or sauce Vincent… they have a similar taste and style. The skillet is the D3 10-inch stainless steel fry pan, and though it is a stainless steel wonder we need to go through some proper technique to ensure that the fish doesn't stick to the pan. I will walk you through how to ensure a clean, crisp salmon skin, with no sticking, through proper technique.

  • 2


  • Very easy


  • Prep time


  • Sauce Vincent
  • 1 tablespoon chervil leaves
  • 1 tablespoon tarragon leaves
  • 1 tablespoon minced chive
  • 1 tablespoon chopped sorrel
  • 1/4 cup minced flat leaf parsley
  • 1 hardboiled egg yolk
  • 1 teaspoon miso
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup mayonnaise
  • 1/4 cup crème fraiche
  • kosher salt to taste
  • freshly ground black pepper
  • New potatoes
  • 1/2-pound small yellow new potatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon butter
  • English Peas
  • 1 cup English peas
  • 1 tablespoon unsalted butter


Sauce Vincent Bring a small pot of water to a vigorous boil and Blanche the green herbs for ten seconds and then shock in ice water. Place the green herbs in the center of a clean kitchen towel and then wind up the towel into a ball to purge the water from the herbs. Place the herbs in a blender and add a pinch of salt, 1 ice cube and two tablespoons of cold water. Blend until smooth and then add the hard-boiled egg yolks, miso, the Worcestershire sauce, lemon juice, and the mayonnaise. Blend well and season with salt and pepper. Set aside in the fridge.

New Potatoes Combine the potatoes, salt, butter and 1/2 cup of water in a small pot and place a lid on the pot. Place over medium heat to steam the potatoes until tender, about 30 to 45 minutes, depending on the density and size of the potatoes. When done, add the Chile and stir well. Reserve warm. Salmon Place a 10 inch All-Clad D3 stainless steel Fry-pan on the stove over medium high heat. Let it heat for at least three minutes to be a hot surface. Dry the salmon skin well with a paper towel and then season the salmon all over the salt. Add the grapeseed oil to the pan and then add the salmon, skin side down. Press the salmon down with the back of a spatula for about twenty seconds to ensure that the skin isn't buckling or shrinking.

Cook for five minutes and then begin to test whether the salmon skin is sticking or free from sticking using a small metal offset spatula to just tease a side of the skin to see if it is sticking. If it is, pry it up a bit and then swirl the pan to get some grapeseed oil under the skin. Repeat a little further into a portion of salmon until the salmon is free and clear of stickage.

Turn the salmon over and add the butter. Baste well for two minutes with the bubbling butter and then transfer the salmon to a cooling rack over a small baking pan. Rest for five minutes as you cook your peas.

English Peas While the salmon is resting place the peas in a small pot with 2 tablespoons of water and the butter. Cover and cook on medium heat for three minutes, until warm through and just cooked. Uncover, turn off heat, and set aside.

Plate it up.