Crispy Skin Pan-Seared Salmon

By zhanghengshuo

2 Person

90 Minutes

0 Calories

Pan-Seared Salmon with a fresh Chive-Walnut Pistou, Crispy Fingerling Potatoes, and Semi-Dried Grape Tomatoes is a fish dinner treat you will want to repeat. There are four elements to this dish. The salmon, the Alaskan fingerling potatoes, the semi-dried grape tomatoes, and the chive-walnut pistou. None are technical to make and all but the salmon can be made ahead of time. Everything is beautiful together on the plate and tastes delicious and balanced.

Ingredients

Chive-Walnut Pistou

1/8 tsp. Kosher salt
1/8 cup Parmesan cheese, grated
1 Small garlic clove, smashed and chipped
1/4 cup Chives, finely minced
1/3 cup Extra virgin olive oil
1/4 cup Walnuts, lightly toasted

Salmon

1 tbsp. Unsalted butter
Freshly ground pepper
Kosher salt
Olive oil
2 - 4 Wild salmon filets (6 oz.)

Fingerling Potatoes and Semi-Dried Grape Tomatoes

1 pint Grape or cherry tomatoes, halved
4 - 6 Alaskan fingerling potatoes, halved lengthwise

Method

01

Make the Fingerling Potatoes and Semi-Dried Grape Tomatoes: Pre-heat oven to 325 degrees F. On separate parchment-lined baking sheets; place the potatoes and tomatoes cut side up. Drizzle with olive oil and season with kosher salt & freshly ground pepper. Bake the tomatoes for 45 minutes to an hour, and the potatoes until they are golden and become somewhat soft and cooked through.
02

Make the Chive-Walnut Pistou: Using a hand blender or a blender, pulse the walnuts to break them up into small pieces. Add the parmesan cheese and the garlic. Blend to fully incorporate. In a small bowl, combine the nut mixture with the chives and olive oil. Season with salt & pepper, adding more olive oil if needed.
03

To cook the Salmon: Increase the heat of the oven to 350 degrees after the potatoes finish cooking. Heat some olive or canola oil in a heavy-bottom skillet. Pat the filets dry with a paper towel and season the salmon on both sides with salt & Pepper. When the oil begins to shimmer and just starts to smoke, carefully place the salmon filets skin side down into the skillet, then gently press them into the pan with a fish spatula to promote crisping of the skin. Reduce the heat to medium-high. Using a fish spatula, turn the fish over after about 3 to 4 minutes, depending on the thickness of the filets. Be careful to get the spatula completely under the skin to keep it intact. Add butter to the pan and let it melt. Use a spoon and baste the melted butter onto the salmon filets. Cook on the flesh side for about 1 minute, then place the skillet in the oven. After 3 to 4 more minutes, baste the salmon again with the butter and check for doneness. The optimal internal temperature is 120 degrees. When the salmon is finished cooking, serve it with the Pistou sauce, tomatoes, and potatoes.

Related Tags

Crispy Skin Pan-Seared Salmon

4.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 2 servings
Prep Time 15 Mins
Cook Time 75 Mins
Total Time 90 Mins

02 Ingredients

Chive-Walnut Pistou

1/8 tsp. Kosher salt

1/8 cup Parmesan cheese, grated

1 Small garlic clove, smashed and chipped

1/4 cup Chives, finely minced

1/3 cup Extra virgin olive oil

1/4 cup Walnuts, lightly toasted

Salmon

1 tbsp. Unsalted butter

Freshly ground pepper

Kosher salt

Olive oil

2 - 4 Wild salmon filets (6 oz.)

Fingerling Potatoes and Semi-Dried Grape Tomatoes

1 pint Grape or cherry tomatoes, halved

4 - 6 Alaskan fingerling potatoes, halved lengthwise

03 Method

Step 1

Make the Fingerling Potatoes and Semi-Dried Grape Tomatoes: Pre-heat oven to 325 degrees F. On separate parchment-lined baking sheets; place the potatoes and tomatoes cut side up. Drizzle with olive oil and season with kosher salt & freshly ground pepper. Bake the tomatoes for 45 minutes to an hour, and the potatoes until they are golden and become somewhat soft and cooked through.

Step 2

Make the Chive-Walnut Pistou: Using a hand blender or a blender, pulse the walnuts to break them up into small pieces. Add the parmesan cheese and the garlic. Blend to fully incorporate. In a small bowl, combine the nut mixture with the chives and olive oil. Season with salt & pepper, adding more olive oil if needed.

Step 3

To cook the Salmon: Increase the heat of the oven to 350 degrees after the potatoes finish cooking. Heat some olive or canola oil in a heavy-bottom skillet. Pat the filets dry with a paper towel and season the salmon on both sides with salt & Pepper. When the oil begins to shimmer and just starts to smoke, carefully place the salmon filets skin side down into the skillet, then gently press them into the pan with a fish spatula to promote crisping of the skin. Reduce the heat to medium-high. Using a fish spatula, turn the fish over after about 3 to 4 minutes, depending on the thickness of the filets. Be careful to get the spatula completely under the skin to keep it intact. Add butter to the pan and let it melt. Use a spoon and baste the melted butter onto the salmon filets. Cook on the flesh side for about 1 minute, then place the skillet in the oven. After 3 to 4 more minutes, baste the salmon again with the butter and check for doneness. The optimal internal temperature is 120 degrees. When the salmon is finished cooking, serve it with the Pistou sauce, tomatoes, and potatoes.

04 Author

zhanghengshuo

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