Missing Molly O’Neill as she was my idol and inspiration as I entered the world of cooking for family and friends.  I stumbled recently upon a New York Times Magazine recipe from August 10, 1997.   I just made her Salmon recipe a little more simplified without the morel ragu since I could not find them.  It was amazing!  Service it with a little steamed rice and local salad greens tossed in olive oil, lemon juice, salt and pepper.

I will be sharing many more Molly O’Neill recipes with you!

SALMON WITH ARUGULA SAUCE

4 SERVINGS

For the Sauce:
4 ounces of arugula (approx 4 cups)
1/2 cups toasted pumpkin seeds (or hazelnut)
1/2 cup extra-virgin olive oil
salt and pepper to taste
6-8 tablespoons vegetable stock

For the Salmon:
4 8 oz skinless salmon filets
salt and pepper to taste
3 tblspns minced fresh rosemary
3 tblspns minced fresh thyme
Optional – add other available herbs like minced sage
3 tblspns unsalted butter

To make the sauce:
Blend the arugula, pumpkin or hazelnuts, olive oil salt and pepper together in a blender or food processor until smooth. Warm the stock in a saucepan and whisk in the arugula puree, keep warm.
To make the salmon:
Preheat the oven to 350 degrees. Season salmon with salt and pepper. Roll in minced herbs. Heat butter in a cast iron pan over high heat until it begins to brown. Place the salmon in the man and cook 1-2 minutes each side. Transfer to a baking dish and bake for 5-6 minutes, until cooked through with a hint of translucence in the center.
Serve the salmon with the sauce drizzled on top.

Bon Appétit