Another new Michael's On East recipe! As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Restaurant’s Napa Valley Epicurean Adventure lunch menu through September 2016. Black Pepper Corn-Crusted Salmon Fennel-Onion Confit, Roasted Fingerling Potatoes & Lemon Beurre Blanc Serves 4 For the Salmon 4 Salmon filets (7oz) 3 oz Olive Oil Kosher Salt & Black Pepper for Seasoning Method Preheat the oven to 350 degrees. Heat a sauté pan to medium high, add the oil and heat until it begins to smoke. Season the salmon with salt and black pepper. Place the salmon top down on the pan and cook for 1 minute. Turn the salmon and finish cooking in the oven for 4 minutes for a medium temperature. Set aside the salmon until the dish is ready to be plated. For the Roasted Fingerling Potatoes 1 lb Fingerling Potatoes, Thinly Sliced Lengthwise (about 1/8-inch thick) 3 Tablespoon Olive Oil Kosher Salt & Freshly Ground Black Pepper Method Position a rack in the center of the oven and preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, 1 1/4 tsp salt and 1/2 tsp pepper, and then spread the chips flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, approximately 25 to 30 minutes. They should be tender and browned. Set aside the potatoes until the dish is ready to be plated. For the Lemon Beurre Blanc 1 Shallot, Minced 1 cup White Wine 3 oz Champagne Vinegar 1 cup Heavy Cream 1 lb Unsalted Butter, cut into cubes 4 oz Fresh Lemon Juice Salt and Pepper to taste Method In a sauté pan over medium heat, simmer the shallots, wine and vinegar, until reduced. Add the cream and let cook until thickened. Then incorporate the butter with a whisk until fully emulsified. Season with salt and pepper, add the lemon juice, stir and simmer for 2 minutes. Set the Beurre blanc aside until the dish is ready to be plated. For the Fennel-Onion Confit 2 medium Fennel Bulbs 1 medium Spanish Onion ½ cup of Olive Oil ¼ teaspoon Freshly Cracked Black Pepper ¼ cup Vegetable Stock Kosher Salt to Taste Method Slice the fennel and onion vertically into long strips 1/2-inch thick. Heat the olive oil in a large heavy pan. Add the onion and sauté‚ over medium-high heat until it begins to brown, about 5 minutes. Turn the heat to low. Add the fennel, salt and pepper. Partially cover the pan with a lid. Stir once or twice, adding the stock and cook until the fennel is soft and brown, and the onion slightly caramelized, approximately 15 minutes. Remove the fennel-onion mixture from the heat and set aside until the dish is ready to be plated. To Plate On a plate of your choosing, place a small ladle of Beurre Blanc and spread all around the plate covering the inside the rim. Place a portion of the fingerling potatoes in the middle of the plate, add the salmon on top of the potatoes and top with fennel-onion confit. Garnish with micro greens and serve!