Roasted Salmon with Cassava Root Crisps and Herb Beurre Blanc

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cassava batons with 3 tablespoons olive oil, half the salt, and paprika on a large baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and crispy.

   Tip: Don't overcrowd the pan; arrange cassava in a single layer for even roasting and maximum crispiness.

2. 2

   Pat salmon fillets dry with paper towels and season both sides with remaining salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

   Tip: Drying the salmon ensures better browning and a crispy skin when seared.

3. 3

   Place salmon skin-side up in the hot skillet and sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until cooked through.

4. 4

   Transfer cooked salmon to a warm plate and tent loosely with foil. Reduce heat to medium and add 2 tablespoons butter to the same skillet.

   Tip: Keep the salmon warm while preparing the sauce; it will continue to cook slightly from residual heat.

5. 5

   Sauté minced shallots and garlic in the butter for 1-2 minutes until fragrant but not browned. Deglaze the pan with white wine, scraping up any browned bits from the bottom.

   Tip: Scraping the fond (browned bits) adds depth and richness to your sauce.

6. 6

   Simmer the wine mixture for 3-4 minutes until reduced by half. Remove from heat and whisk in remaining 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is creamy and emulsified.

   Tip: Add butter off heat in small pieces and whisk constantly to create a silky beurre blanc without breaking.

7. 7

   Stir fresh dill, tarragon, and lemon juice into the sauce. Season to taste with additional salt and pepper if needed.

   Tip: Fresh herbs brighten the rich butter sauce and complement the salmon beautifully.

8. 8

   Divide cassava crisps among four plates, top each with a salmon fillet, and drizzle generously with the herb beurre blanc. Serve immediately while everything is warm.