Pan-Seared Salmon with Dill and White Wine Butter Sauce

Prepare the salmon by trimming off the thin belly portion (optional, for even cooking), checking for pin bones, and portioning into fillets.

Finely chop the fresh dill.

Spread the chopped dill on a cutting board and sprinkle with salt. Press the flesh side and edges of the salmon fillets into the dill to create a crust.

Heat a skillet over medium heat and add the neutral oil. Season the skin of the salmon with salt.

Place the salmon in the hot pan, skin-side down. Press gently with a spatula to ensure even contact. Cook for 4 minutes until the skin is crispy.

Flip the salmon, add 2 tablespoons of butter to the pan, and baste the fish for 2-3 minutes until cooked through.

Remove the salmon from the pan and place it on a wire rack. Carefully remove the crispy skin with a knife and set it aside.

In a clean pan, add the clarified butter and sliced garlic. Sauté until fragrant.

Deglaze the pan with white wine and cook, scraping up any browned bits, until the wine has reduced by about half.

Add the chicken stock and reduce again by about half.

Stir in the Dijon mustard and lemon juice. Season with salt and freshly ground black pepper.

Turn the heat to low and whisk in the cold, cubed butter, one piece at a time, until the sauce is emulsified and creamy.

Turn off the heat and stir in the finely chopped chives.

To serve, place a scoop of mashed potatoes on a plate. Top with the salmon fillet. Cut the crispy skin and arrange it decoratively on the plate. Spoon the pan sauce over the salmon.