Instructions
- Preheat oven to 400F (200C).
- Prepare the Cranberry-Verjus Glaze: In a small saucepan, combine the glaze ingredients. Bring to a simmer over medium heat, then reduce heat and cook for 15-20 minutes, or until the cranberries have burst and the sauce has thickened slightly. Strain the glaze through a fine-mesh sieve, discarding the solids. Set aside.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine the crushed juniper berries, fleur de sel, and black pepper. Rub the mixture evenly onto the skin side of the salmon fillets.
- Sear the Salmon: Heat the high-heat cooking oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet and sear for 5-7 minutes, or until the skin is crispy and golden brown.
- Finish in the Oven: Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the salmon is cooked to your desired doneness (internal temperature of 145F/63C).
- Prepare the Sunchoke & Rye Berry Hash: While the salmon is baking, heat the high-heat cooking oil in a large skillet over medium heat. Add the diced shallots and cook until softened, about 3 minutes. Add the diced sunchokes and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes. Stir in the cooked rye berries, chopped sage, and grated nutmeg. Season with fleur de sel and black pepper to taste. Cook for another 2-3 minutes, until heated through.
- Assemble: Divide the sunchoke and rye berry hash among four plates. Top with the juniper-crusted salmon fillets. Drizzle each fillet with the cranberry-verjus glaze. Garnish with fresh sage sprigs.
- Serve immediately.