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SEARED SALMON
WITH TOMATO-CHIVE BUTTER SAUCE AND BUTTERMILK MASHED POTATOES
For the Salmon:
| 4-6 oz. |
Portions of Salmon Filet |
| 1/2 cup |
Olive Oil |
| 2 cups |
Cherry Tomatoes (cut in half) |
| 1/4 cup |
Chives, chopped |
| 4 Tblsp. |
Butter, cubed |
| 2 Tsp |
Shallots, chopped |
| 3/4 cup |
Dry White Wine |
Add oil to a nonstick pan and place on medium-high heat.
Once the oil is hot, place the salmon, presentation side
down, in the pan and cover. Reduce heat to medium and cook
3 minutes for medium rare or 5 minutes for medium.
For the Mashed Potatoes:
| 8 |
Russet Potatoes, peeled and cut into chunks |
| 1/2 cup |
Heavy Cream |
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Buttermilk to taste |
| 8 Tblsp. |
Butter |
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Salt to taste |
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White Pepper to taste |
Place potatoes in a pot of cold water and boil until tender.
Drain potatoes and allow to steam covered for five minutes.
Transfer to a mixing bowl. Blend with cream, buttermilk,
butter, salt and pepper. Keep warm until ready to serve.
For the Sauce:
Place shallots, white wine, salt white pepper in a sauté
pan over medium heat and reduce wine by three-quarters Once
reduced, add cubed butter and stir until the butter melts
evenly to create a sauce. Add the tomatoes and chives.
Place seared salmon filet on a bed on warm mashed potatoes,
and sprinkle on the halved cherry tomatoes and chives. Now
pour some sauce on the salmon and potatoes and you are ready
to serve this most delicious dish.
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