D'Open Kitchen

COOKING FOR THE SOUL

Pan Seared Salmon with Fondant Potatoes & Asparagus

Recipe by

Pan seared salmon is probably one of the easiest fish recipe to cook and it is full of omega 3 and many health benefits. I love my salmon slightly pink in the centre. Potatoes and asparagus are my to go sides for salmon. Plate it up on a big round plate and you can serve it up as a michelin star dish at home!

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Prep Time 10

Cook Time 25

Course Main Course

Cuisine American

Servings persons

Calories 613 kcal

Equipment

Pan
Tongs
Spatula
Kitchen Towels
Cookie Cutter
Sieve
Pot
Knife
Chopping Board

Ingredients

1 pc Salmon 500g
1 sprig Rosemary
1 tbsp Butter
2 cloves Garlic
To taste Salt & Pepper to taste
2 piece Potatoes peeled
4 tbsp Oil
2 tbsp Butter
To taste Salt & Pepper
3-4 stalks Asparagus
Pinch of Salt
3 piece Scallops
1 tbsp Butter
1/2 tbsp Oil
To taste Salt & Pepper
1/2 can Peas
100 g Cream
100 g Chicken Stock
To taste Salt & Pepper

Instructions

Blanch the peas in boiling water for 3 minutes. Add cream and chicken stock to blitz in a blender.
Pass through a sieve to get a fine mash.
Pour into a squeeze bottle for plating.
Peel and cut the potatoes into 2cm slices.
Place them in boiling water to cook till soften.
Use a round cookie cutter, cut the potatoes into round cylinder shape.
Heat a pan with olive oil. Add in the potatoes and fry them for 8-10 mins and add in butter.
Continue frying until golden brown.
Pat dry the salmon skin and season with salt and pepper.
Heat a pan with olive oil.
Place rosemary and garlic in and add in the salmon with skin side facing down.
Fry for 3-4 mins on each side.
Heat a pan, add olive oil, add in the peeled asparagus.
Fry for 3-4 mins. Season with pinch of salt and pepper and finish with butter.
Pat dry the scallops and season with salt and pinch.
Heat pan and add in olive oil. When pan is smoking hot, add in the scallops. Add in butter.
Fry for 2 mins on each side.
Plate up!

Notes

You can make a lemon butter sauce or a herbs garlic cream sauce to go with your salmon.
Always pat dry the seafood to make sure the excess liquid is absorbed before frying.
Use a non stick pan to fry the salmon to prevent fish from sticking to the pan.

Nutrition

Serving: 2portionCalories: 613kcal

Keyword dinner, fish, pan fried

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Trish yee

Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.