Ingredients
- Two 6-ounce frozen, skinned salmon fillets
- 1 large bunch parsley (curly or flat-leaf)
- 3 tablespoons water
- 2 tablespoons unsalted butter, at room temperature
- Kosher or coarse sea salt
- Freshly ground black pepper
- 1 tablespoon sesame oil (pure or toasted)
Instructions
- Unwrap and place the frozen salmon fillets skinned sides down on a small metal baking sheet; this will help them defrost faster.
- Bring a pot of water to a boil over high heat. Meanwhile, coarsely chop the parsley leaves and some tender stems, saving a few stems' worth for garnish.
- Add the chopped leaves and stems to the water; cook/blanch for about 1 minute, during which time its color should brighten.
- Drain and immediately transfer to a mini food processor or small blender, along with the water, the butter, a 1/2 teaspoon of the salt and a pinch of the pepper. Puree until thick and smooth, and keep it covered. Alternatively, you can use a tall container and an immersion (stick) blender; we found in testing that this tool made it easier to puree such a small amount. If the butter congeals a bit, pop the puree in the microwave just to warm it up.
- Rub the salmon fillets on both sides with the toasted sesame oil, then season them lightly with salt and pepper on both sides. Heat a medium nonstick skillet over medium heat. Add them to the pan, skinned sides up. Cook for about 3 minutes per side until lightly browned; their centers should be barely cooked through.
- Spoon a little of the parsley puree on each plate, then place a fillet on top. Spoon the rest of the puree over or around the fish. Garnish with the reserved sprigs. Serve right away.
