Pan-seared Salmon, Sugar Snap Peas, Carrots, Fennel, Green Garlic, and Pea Tendrils

METHOD:

For the Green Garlic Purée:
In a medium sauce pan, melt the butter. Add the green garlic bulbs. Sweat down until soft. Add in the potatoes, cover with stock, and cook until tender. Add in the chopped green garlic tops. Strain and reserve cooking liquid. Purée garlic mixture, adding a little of the cooking liquid back into the blender until you have a smooth, thick consistency.

For the Baby Fennel Confit:
Warm the olive oil over medium heat. Place the fennel in a deep baking pan and pour the oil over top. Add the thyme, cover, and cook at 300°F for 20 minutes. Remove from the heat and pull the fennel aside. Reserve olive oil for another use.

For the Baby Carrots:
Heat a sauté pan on high with olive oil. Add in carrots and allow to color slightly. Strain oil, add butter, and salt to season. Place in a 400°F oven for 3 minutes. The carrots should be cooked through but still firm.

For the Sugar Snap Peas:
In a sauté pan, warm butter over low heat. Add in the vegetable stock and peas and cook for 45 seconds, until warmed through but still crunchy.

For the Pan-seared Salmon:
In a large French pan, heat the peanut oil on high. Lightly season the salmon with salt. Carefully place the salmon in the pan, skin side down. Gently press down on the fish to ensure the skin is flat on the pan. Lower heat and cook until salmon is medium. Flip at the last minute. The skin should be very crispy.

To Assemble and Serve:
Put a heaping tablespoon of the Green Garlic Purée on the plate. Fan out three slices of Baby Fennel Confit, and 3 or 4 Baby Carrot halves. Place the Pan-seared Salmon on top. Finish with the Sugar Snap Peas and pea tendrils lightly dressed with lemon juice.