As delicious as this came out to be, the cooking process was just as rewarding. The aromatics released were therapeutic and enticing. Even though I made this late into the night, it was just enough for two. Had she been present, it would have been my pleasure to have served my friend Katrina Bischoff. Before moving from the South Florida area, she gave me an enormous sweet basil plant to tend to, ultimately leading to my current anise cravings. Thanks again Katrina.
For Marinade
zest and juice of 2 lemons
handful of fresh picked basil leaves (cut through once)
five finger pinch of cracked black pepper
oil (equal amount to lemon juice)
For Cream Sauce
capers
3 garlic cloves / equal amount of fresh ginger (preferably minced together)
1 small shallot
fennel bulb (cut enough for two servings)
cup of heavy cream
1 vine ripe tomato diced
handful of arugula
salt; cracked pepper to taste
For Garnish
arugula
cracked black pepper
Preparation
Marinate the salmon at room temperature ensuring the oil covers the fillet. Bring a small sauce pan to a medium-high heat, season and sear the salmon presentation side down. After it has a nice sear, remove the salmon and set aside. Deglaze the pan with caper juices and lower the heat to a medium setting. Add the garlic, ginger, and shallot to sweat. Once garlic is cooked through, add fennel and continue sweating making sure all aromatics are evenly distributed. Season with a pinch of salt. Add heavy cream and reduce till desired consistency. Drop the heat to a low setting and add the salmon back to the sauce to finish cooking. Toss in diced tomato, a tablespoon of capers and arugula to wilt. Season sauce to taste.
Presentation
With tongs, remove the vegetables from sauce and place on plate. Spoon sauce over. Carefully remove the salmon and place on top. Garnish with fresh arugula leaves and cracked pepper.
side note: this recipe has a lot of potential. Anyone who enjoys these flavors as much as I do should definitely try this. Deglazing with a smooth Chablis would add more depth to the dish, but isn't necessary. If I cook with a particular wine, it's going to be served with the meal unless the bottle is done before the dish reaches the table. Microgreens would have added aesthetic as well as a subtle bitterness...similar to the arugula. Either way, enjoy!