You guys, it’s time to get serious about salmon. Rick Moonen, renowned chef and brand ambassador for FreshDirect’s salmon supplier, True North, has sent us a few of his favorite salmon recipes to share with our customers. This pan roasted salmon recipe is as delicious as it is nutritious and is the perfect dinner party dish to serve up for your foodie friends.
Total Recipe Time: 25-30 minutes
Makes 4 servings
What You’ll Need:
4 salmon fillets, skin on
kosher salt and fresh-ground black pepper to taste
½ cup all purpose flour
2 tbs olive oil
3 tbs fresh sweet butter
3 medium russet potatoes, peeled and cut into chunks
1/3 cup extra-virgin olive oil, plus more to taste
Course salt and fresh-ground black pepper
2 tbs chopped fresh flat-leaf parsley
1 1/2 cups lightly packed flat-leaf parsley leaves
3 tbs drained capers
4 cloves fresh garlic
1 lemon zested and juiced
1 tsp anchovy paste (or 3 fillets)
1 tsp Dijon mustard
1 tsp salt
Fresh-ground black pepper
8 tbs olive oil
1/3 cup ice cubes
3 tbs ice water
What to Do:
For the mashed potatoes: Place the potatoes in a medium saucepan with enough cold, salted water to cover by 1 inch. Bring to a boil over high heat, lower the heat and simmer for about 12 minutes, or until just tender but not mushy. Remove from the heat and drain well. Transfer the cooked potatoes to the bowl of an electric mixer fitted with the paddle attachment. Add the olive oil and season with salt and pepper to taste. Beat at medium speed until fairly smooth. Hold in a pan until ready to serve.
For the salsa verde: Put the parsley, capers, garlic, ice cubes, lemon juice, anchovy paste, mustard, ¼ tsp salt and 1/8 tsp pepper in a blender. Pulse to chop. While the machine is running, add the olive oil in a thin stream to make a smooth, bright green, puree. Adjust the consistency with ice water. Season to taste with salt.
For the salmon: Heat the oven to 400 degrees. Place a large stainless sauté pan over medium high heat on the stove. Season the salmon with salt and pepper and dredge the skin side of the fish in the flour. When the pan is hot, add the olive oil and place the seasoned fish, skin side down into the pan and cook for 45 seconds to sear the skin. Lower the heat to medium and add the butter. When the butter begins to brown (approx 2 ½ minutes), using a large spoon, begin to baste the fish as it cooks. Place the pan into the preheated oven for 4 minutes. Remove the pan from the oven, baste the fish once again and then flip the fillet over so the skin side is now up. Remove from the hot pan and hold while you assemble the dish. Total cooking time for the fish is 8 minutes from start to finish. Beat a little additional olive oil into the mash potatoes to moisten and heat them up. Adjust the seasoning with salt and pepper and fold in the parsley. Place a mound of the potatoes off center of the plate and lean the cooked salmon on the side of the mound. Zest some fresh lemon on top and drizzle the salsa verde over the top generously.