oil - watch the video to see (neutral, for salmon)
dill - watch the video to see (fresh, chopped)
oil - 2 tsp (neutral, for sauce)
garlic - 2-3 cloves (thinly sliced)
dry white wine - 1/2 cup
chicken stock - 1 1/3 cup (preferably homemade)
Dijon mustard - 1 1/2 tsp
unsalted butter - 2 tbsp (cold, cubed)
chives - 1 tbsp (fresh, sliced)
lemon - 1/2 (juiced)
salt - watch the video to see (to taste)
black pepper - watch the video to see (to taste)
Instructions
Prepare Salmon: Remove salmon bellies and season fillets with a bit of oil and a cheffy seasoning of salt. Coat the flesh side lightly with chopped dill.
Cook Salmon: In a medium-low heated pan, add neutral oil and place salmon skin-side down. Apply pressure to ensure even cooking of the skin. Cook for about 4 minutes until skin is crispy, then flip and cook briefly on the other side. Baste with butter on low heat.
Make Sauce: In a pan, sauté garlic in oil until golden. Add white wine and reduce. Add chicken stock and reduce by 80%. Mix in Dijon mustard, then whisk in cold butter cubes. Finish with lemon juice, chives, salt, and pepper.
Serve: Remove salmon skin for plating, place salmon on mashed potatoes, and arrange the crispy skin on top. Surround with Dijon and chive sauce.