Seared Salmon With Mashed Vegetables And Seaweed Recipes

SEARED SALMON ON HERBED MASHED PEAS

Steps:

• Heat butter in a medium nonstick skillet over medium heat.
• Add leek; cook 5 minutes or until tender, stirring occasionally.
• Add water and peas; cook 5 minutes or until peas are tender.
• Place pea mixture in a food processor.
• Add basil, juice, and tarragon; process until smooth, adding more water if necessary.
• Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
• Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Heat a nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add salmon, skin side down, and cook for 6 minutes or until golden.
• Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness.
• Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED

Steps:

• Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
• Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
• Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
• Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
• While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.