Kimbal Musk Teaches Katie How To Cook the Perfect Crispy Salmon

Recently, Katie teamed up with chef and cookbook author Kimbal Musk to talk about his new book, The Kitchen Cookbook: Cooking for Your Community. While the two had plenty to gab about (their cowboy hats, being Elon Musk’s brother, etc.), they got straight to work on Musk’s crispy salmon recipe. Plus, they threw together a tart and tangy vinaigrette.

Before cooking, just note that Katie and Musk didn’t have a hard and fast recipe for that vinaigrette; it’s an intuitive, “a little bit of this, and a little bit of that” recipe. They put the juice of one lemon, some olive oil, dijon mustard, salt, pepper, and chopped tarragon in a cleaned-out jar and shook it until the ingredients were mixed (about 10-15 seconds). Then, they poured that liquid gold over the salmon and topped the fish with optional microgreens for extra flavor and a presentation pleaser!

For good measure, we’re also including the recipes for Musk’s cannellini bean ragout and simple tomato sauce. Katie and Musk didn’t cook these components of the dish on camera, but they make for elegantly simple, slightly rustic fare. Give it a try for your next group gathering, and just wait to be showered in compliments.

Kimbal Musk’s Salmon Recipe

Serves 4

Ingredients

• 3 tablespoons grapeseed or other neutral oil
• 1/4 cup finely diced pancetta
• 2 shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 1½ cups very thinly sliced fennel (from an 8-ounce bulb)
• 1 cup Simple Tomato Sauce (recipe follows)
• 2 cups Cannellini Bean Ragout (recipe follows)
• 4 tablespoons unsalted butter
• ¼ cup mix of finely chopped flat-leaf parsley, chives, and tarragon
• 4 ounces escarole, cut into chiffonade
• Salt and freshly ground black pepper
• Splash of fresh lemon juice
• 4 (7-ounce) salmon fillets
• Green Olive-Lemon Salmoriglio (page 52)
• Fresh basil leaves, to garnish

Instructions

1. Heat a large skillet over medium heat. Add 1 tablespoon of the oil, then add the pancetta, shallots, and garlic and cook until the shallots are translucent about 3 minutes. Add the fennel and cook until softened about 5 minutes. Add the tomato sauce and beans and toss to combine. Add the butter, herbs, and escarole and toss to combine and wilt the escarole. Add a splash of water or stock if the mixture is too thick or dry, then season with salt and pepper and add the lemon juice. Keep warm while you cook the salmon.
2. Press the salmon fillets between paper towels to dry them on every side. Score the fish’s skin with a sharp knife, being careful not to cut the flesh of the fish, then season well with salt.
3. Heat 2 large cast-iron skillets over medium-high heat and add 1 tablespoon of the remaining oil to each pan. (If you don’t have two suitable skillets, it’s fine to cook the fish in batches.) Once the oil shimmers, place the salmon skin side down in the pan. Lower the heat to ​​medium. Press the fish with the back of a metal spatula to ensure that the skin is in complete contact with the pan’s surface. Cook, occasionally pressing on the fillets with your spatula, until the skin crisps and the flesh is almost fully cooked through, about 5 minutes. Flip and cook for another 30 seconds to 1 minute, until an instant-read thermometer registers 120°F for medium-rare, or to your desired doneness.
4. Divide the cannellini ragout among shallow bowls and place the salmon skin-side up on top of the beans. Finish with the salmoriglio and garnish with basil.

Cannellini Bean Ragout Recipe

Any leftover ragout can be a hearty vegetarian lunch or dinner all by itself, or you can add precooked sausage, shredded chicken, or other proteins before reheating.

Makes about 4 cups

Ingredients

8 ounces dried cannellini beans

2 tablespoons extra-virgin olive oil

½ yellow onion, finely diced 2 garlic cloves, thinly sliced

½ cup chicken or vegetable stock

2 sprigs thyme

Salt

Instructions

1. Soak the beans overnight in enough water to cover them by a few inches. Drain before cooking.
2. In a medium saucepan, heat the oil over medium heat.
3. Add the onion and garlic and cook until translucent but not colored, 2 to 3 minutes. Add the drained beans and enough water to cover by 2 inches. Add the stock and thyme. Bring to a simmer, then lower the heat and cook, skimming any foam that arises, for about 1½ hours, until the beans are cooked through. Season with salt during the last half hour or so of cooking and add more water as needed to keep the beans submerged. Discard the thyme and drain. The beans can be made 3 or 4 days in advance and kept covered and refrigerated.

Simple Tomato Sauce Recipe

Makes about 2 cups

Ingredients

1 tablespoon extra-virgin olive oil

½ small onion, finely chopped 1 garlic clove, finely chopped

2 tablespoons grated carrot

1 (28-ounce) can whole tomatoes

2 teaspoons fresh thyme leaves

Salt

Instructions

1. In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook until translucent but not colored, 2 to 3 minutes. Add the carrot and stir to coat in oil. Add the tomatoes and thyme and bring to a simmer.
2. Lower the heat to low and simmer for 1 hour, stirring to break up the tomatoes as the sauce cooks. Season with salt. 

The sauce will keep tightly covered and refrigerated for up to 5 days or frozen for up to 6 months.