Salmon à la Nage

  • Serves

    serves 4


Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine-and-mussel-infused broth. (Nage is the French word for swim.)


  • 6 stalks asparagus (about 3 oz.)
  • 9 tbsp. unsalted butter
  • 1 large shallot, finely chopped
  • 4 (6-oz.) skinless boneless salmon filets
  • Kosher salt and freshly ground black pepper, to taste
  • 24 mussels, scrubbed and debearded
  • 1 12 cups white wine
  • 12 cup fresh or frozen peas
  • 1 tbsp. finely chopped fresh tarragon
  • 1 tbsp. finely chopped fresh chives
  • 1 tbsp. finely chopped flat-leaf parsley
  • 12 tbsp. finely chopped fresh dill


Step 1

Heat oven to 225°. Snap off and discard ends from asparagus. Thinly slice stalks on the bias; leave tips intact. Set aside. Grease a 10" straight-sided skillet with 1 tbsp. butter. Sprinkle skillet with shallots. Season filets with salt and pepper; arrange in skillet. Scatter mussels around filets; pour in wine with 1 1⁄2 cups water. Boil, and reduce heat to medium-low; simmer, covered, until mussels open, 2-3 minutes. Remove from heat; set aside, covered, to let steam, until fish is just cooked through, 3-4 minutes. Using a spatula, transfer fish to a baking sheet; transfer mussels with a slotted spoon to sheet, leaving broth in skillet. Keep fish and mussels warm in oven.

Step 2

Place skillet over high heat; bring broth to a boil. Whisk in remaining butter, 1 tbsp. at a time, until smooth. Add asparagus and peas; cook until tender, 2-3 minutes. Remove from heat; stir in tarragon, chives, parsley, and dill. Season with salt and pepper. Divide fish and mussels among 4 bowls; divide broth between them.

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