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A one-sided sear is just what your extra-fresh salmon needs.

San Francisco’s Tartine Bakery, cofounded by Elisabeth Prueitt and Chad Robertson, is renowned for its refined takes on the healthful, beautiful cuisine of France. Prueitt’s latest collection of recipes will be your go-to guide for nutritious dishes any time of day. Can’t decide whether you want raw or cooked salmon tonight? Try this “one-sided” sautéed salmon with chive butter and have the best of both worlds!

I worked as a server in a Scandinavian restaurant in New York City in the late ’80s, where I served a dish like this one; this is my affectionate replication. It’s a recipe that has stayed in my memory for so long because of its striking flavors, simplicity, and visual appeal: salmon seared on the skin side only, with the top of the fillet rare, and then served with a vibrant, green chive sauce. It is definitely a dish for people like me who love medium-rare or rare salmon.

Reprinted with permission from Tartine All Day