Crispy Salmon & Fiddleheads

Crispy Salmon & Fiddleheads (2 Servings)

Prep time: 15 minsCook time: 15 mins

Ingredients

2 (6-oz) salmon or trout fillets

2 cups fresh fiddleheads, washed and trimmed

3 tbsp butter (divided)

1 tbsp olive oil

2 cloves garlic, minced

1 tbsp lemon juice

Salt and black pepper to taste

Optional: 1 tbsp fresh dill, chopped

Instructions

-Prepare Fiddleheads: Bring a pot of salted water to a boil. Add fiddleheads and boil for 3 minutes (this is crucial for safety). Drain and rinse with cold water.

-Sauté Fiddleheads: In a large pan, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute. Add the blanched, dried fiddleheads, salt, and pepper. Sauté for 5–7 minutes until tender-crisp.

-Sear Fish: While the ferns cook, pat fish fillets dry and season with salt/pepper. Heat oil and remaining 1 tbsp butter in a second pan over medium-high heat. Sear fish skin-side down for 4–5 minutes, then flip and cook for another 2–3 minutes until cooked through.

-Finish: Squeeze lemon juice over the fiddleheads and top with dill. Serve immediately with the fish.

Preparation

-TipsSafety Warning: Never eat raw fiddleheads; they must be boiled or steamed to remove toxins.Cleaning: Remove the brown, papery husk and wash thoroughly in several changes of water.

-Substitutions: If you don't have salmon, brook trout, halibut, or cod work well.

-For a more complex flavor, some recipes suggest adding crispy bacon or even mushrooms.