Slow Cooked Wild Alaska King Salmon:
4 Wild Alaska King Salmon fillets (5.5 oz. each), skin removed and reserved
Salt and pepper
1/2 cup butter or olive oil
2/3 cup roasted salted pistachios, shelled, 12 pc reserved
Water to cover
Lemon to taste
2 cups sugarsnap peas, blanched and shocked, some halved lengthwise
1 Tablespoon butter or olive oil
12 leaves fresh tarragon
Four pinches chive batonnets
4 leaves mint, torn
4 leaves basil, torn
4 leaves flat parsley
Salt and pepper
Preheat oven to 200°F. If using butter, bring 1/4 cup of water or stock (fish, chicken or vegetable is fine) to a boil. Cut up the butter and whisk it in, little by little to emulsify. Season to taste with salt, pepper and lemon juice. Season the fish on both sides with salt and pepper and place in the butter emulsion and coat all sides. If using olive oil, gently heat and use as before. Place the fish in the pan in the oven, and allow to slowly cook. After 8 minutes, flip the fish and continue cooking another 8 minutes.
In the meantime, make the pistachio puree. Place pistachios in a blender and cover with cold water. Blend until smooth. It should be easily spreadable. Taste, and add salt and pepper to taste. Divide among four dinner plates.
Reheat the sugarsnap peas in another pan with a little water and either the butter if poaching in butter, or more olive oil, if using olive oil. Season with salt and divide among the four plates on top of the pistachio puree.
Place the fish on top. In a bowl, place the herbs and season with salt, pepper and lemon juice, lemon zest and toss. Top fish with this salad and serve.
Recipe by Anita Lo, owner & executive chef, Annisa; 2015 James Beard finalist for Best Chef, NYC; and author of “Cooking without Borders”