Citrus Glazed Salmon Fillet

4 salmon fillets (8 ounces each)

2 teaspoons kosher salt

1 teaspoon black pepper

Citrus glaze

¾

cup fresh lemon juice

¾

cup honey

1 whole star anise

1 teaspoon black peppercorns

2 tablespoons fresh lemon zest, no white pith

4 ounces (1 sticks) unsalted butter, clarified, divided

Vegetable medley

4 ounces haricots verts

4 ounces roasted Cipollini onions

½

bunch asparagus

2 quarts water

3 tablespoons salt

1 tablespoon sugar

4 sprigs chervil

For the glaze: Combine lemon juice, honey, anise and peppercorns in a medium saucepan and bring to a boil. Reduce the heat and simmer for 12-15 minutes.

Remove from heat and steep 10 minutes. Strain and discard solids. Fold in zest and reserve at room temperature until service.

For the vegetables: In a large sauce pot, combine the water, sugar and salt and place over high heat.

While the water is coming to a boil, trim the ends from the haricots verts and cut them into 1/2-inch pieces.

Trim the white tough portion of the asparagus and then cut the remaining tender portion of the asparagus into 1/2-inch long pieces. Place the trimmed asparagus into the boiling water.

Once the water has resumed to a simmer add the haricots verts. When the water again resumes a simmer, cook the vegetables for 2 minutes more, drain, and shock in a bowl of ice water.

While the haricots verts and asparagus are cooling, cut the Cipollini onions in half. Toss all of the cooled vegetables to combine. Chill and reserve.

For the fish: Heat the oven to 350 degrees.

Season the salmon fillet on both sides with kosher salt and freshly ground black pepper.

Place 3 tablespoons clarified butter in a hot skillet and heat until wisps of smoke appear. Place the salmon fillet, flesh side down, in the preheated pan being careful not to splash the hot butter. Sear the fish about 4 minutes until golden brown and crisp on the surface. Remove from the pan and place on a baking sheet.

Liberally brush the fish with citrus glaze and place in the hot oven. Roast the fish until cooked through, but moist, about 5 minutes depending on thickness. During the first few minutes of cooking, the fish will feel fleshy. As soon as the fish begins to feel firm, it is usually perfectly done. You can also determine doneness by inserting a toothpick into the center of the fish. It should pass through with a small amount of resistance.

To finish: While the fish is roasting, warm the vegetables in a small saute pan with the remaining clarified butter.

Divide the vegetables equally on the center of four warm plates. Place the cooked salmon on top of the vegetables. Drizzle a small amount of glaze over the salmon and the remaining glaze around vegetables. Garnish with chervil and serve immediately.

Serves four.

Cook's note: Citrus glaze can be refrigerated for up to 3 days and goes well with most fish and chicken.

Chef Natasha Vitti-Solares, The Capital Grille, Rosemont