Pan-seared Salmon served with Wasabi Mashed Potatoes

Name: Pan-seared Salmon served with Wasabi Mashed Potatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams baking potatoes, like russets, peeled and quartered; 1 teaspoon black peppercorns, crushed; 79 milliliters raspberry or blackberry puree; 113 grams butter, cut into pieces; 4 Tbsps butter; 2 Tbsps cashews, toasted; 473 milliliters chicken stock; 59 milliliters cilantro sprigs; 59 milliliters packed cilantro leaves; 118 milliliters lamb demi-glace; 1 egg yolk; 59 milliliters peeled, smashed garlic; 3 inches ginger, peeled, sliced, smashed; 59 milliliters green onions, julienne; 1 bunches green onions, cut into 2-inch pieces; 237 milliliters heavy cream, heated; 2 Tbsps lemon juice; 59 milliliters packed mint leaves; 1 teaspoon red miso paste; 1 Tbsp mustard powder; 3 Tbsps olive oil; 237 milliliters peanut oil; 2 Tbsps peanut oil; 2 Tbsps peanuts, toasted; 30 milliliters pickled ginger; 2 Tbsps pickled ginger vinegar; 473 milliliters plum wine; 473 milliliters Port; 237 milliliters red wine; 170 grams skinless salmon fillets

Pan-seared Salmon served with Wasabi Mashed Potatoes might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 788 calories, 16g of protein, and 46g of fat per serving. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have water, green onions, green onions, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 25 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side.

Ingredients you will need

Salt And Pepper

Salmon

Olive Oil

Equipment you will use

Frying Pan

Transfer to a preheated oven and continue to cook until medium done.

Equipment you will use

Oven

Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette.

Ingredients you will need

Vinaigrette

Plum Sauce

Cilantro

Potato

Wasabi

Mint

Miso

Garnish with julienned green onions and sprigs of cilantro.

Ingredients you will need

Green Onions

Cilantro

In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.

Ingredients you will need

Watercress

Spinach

Equipment you will use

Food Processor

Blender

Cook the potatoes in salted, boiling water until done. Pass through a ricer.

Ingredients you will need

Potato

Water

Equipment you will use

Potato Ricer

Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Wasabi Paste

Heavy Cream

Watercress

Spinach

Butter

Equipment you will use

Whisk

In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.

Ingredients you will need

Black Peppercorns

Green Onions

Peanut Oil

Star Anise

Shallot

Garlic

Ginger

Equipment you will use

Sauce Pan

Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains.

Ingredients you will need

Plum

Port

Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.

Ingredients you will need

Raspberry Puree

Red Miso

Chicken Stock

Lamb

Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.

Ingredients you will need

Salt And Pepper

Butter

Sugar

In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.

Ingredients you will need

Mustard Powder

Pickled Ginger

Lemon Juice

Vinaigrette

Peanut Oil

Cilantro

Egg Yolk

Cashews

Mustard

Peanuts

Vinegar

Pepper

Salmon

Sugar

Water

Lamb

Mint

Salt

Equipment you will use

Blender

Bowl

about 1 1/2 cups vinaigrette

Ingredients you will need

Vinaigrette

Equipment

Ingredients

Servings:

907grams

baking potatoes, like russets, peeled and quartered 1teaspoon

black peppercorns, crushed 79milliliters

raspberry or blackberry puree 113grams

butter, cut into pieces 4Tbsps

butter 2Tbsps

cashews, toasted 473milliliters

chicken stock 59milliliters

cilantro sprigs 59milliliters

packed cilantro leaves 118milliliters

lamb demi-glace 1

egg yolk 59milliliters

peeled, smashed garlic 3inches

ginger, peeled, sliced, smashed 59milliliters

green onions, julienne 1bunches

green onions, cut into 2-inch pieces 237milliliters

heavy cream, heated 2Tbsps

lemon juice 59milliliters

packed mint leaves 1teaspoon

red miso paste 1Tbsp

mustard powder 3Tbsps

olive oil 237milliliters

peanut oil 2Tbsps

peanuts, toasted 30milliliters

pickled ginger 2Tbsps

pickled ginger vinegar 473milliliters

plum wine 473milliliters

Port 237milliliters

red wine 170grams

skinless salmon fillets 8servings

Salt, pepper, and sugar 8servings

Salt and pepper 8servings

Salt and freshly ground black pepper 237milliliters

peeled, sliced shallots 237milliliters

spinach leaves 1

star anise, crushed 8servings

Sugar 1Tbsp

wasabi paste 1Tbsp

water 237milliliters

watercress leaves 1teaspoon

neriume (Japanese apricot paste)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Parducci Small Lot Chardonnay Wine New Label with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Parducci Small Lot Chardonnay Wine New Label

Honoring the rich heritage of the Chardonnay grape, we select individually-vinified small lots of premium varietal Chardonnay grapes to blend a wine of bold, lively character and balanced flavors of crisp apple, pear, and tropical fruits.