Wild Alaskan Salmon With Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes And Salsa Verde
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Garlic (diced)1 tbsp
Capers1 cup
Extra-Virgin Olive Oil1
Sea Salt450 g
Potatoes (fingerling)450 g
Sugar Snap Peas450 g
Clam (manila)2 tbsps
Unsalted Butter (cold, diced)Directions:
1
Season with salt and pepper, to taste
2
Start potatoes in cold salted water
3
In food processor, chop garlic and anchovies
4
Add the parsley leaves and capers and chop
5
With the motor running, slowly add the olive oil
6
Add the lemon juice and puree until desired smoothness
7
Bring to a simmer cook until tender, 10 to 15 minutes
8
Drain, put on a sheet pan and refrigerate until cool
9
When cool, cut crosswise into 1/4-inch thick disks
10
Preheat oven to 400 degrees F
11
Roast sausage links on a sheet pan and place in the oven until cooked through, about 10 minutes
12
Quarter links lengthwise, then cut crosswise into 1/4-inch circles
13
For the peas, lightly grasp stem end of pea and pull down removing stem and stringy section on flat side
14
Generously season the salmon with sea salt and freshly ground black pepper
15
Preheat skillet large enough to comfortably fit all salmon steaks
16
Add enough vegetable oil to coat the bottom of the pan
17
Place salmon in pan skin side down (listen for the sizzle signaling pan is hot enough, if the pan does not sizzle wait to add fish) and let sear until skin is crispy, about 4 minutes
18
Turn salmon over and let sear additional 3 to 4 minutes until salmon is nice and browned
19
Remove from pan and set skin side down on a sheet pan
20
Pour excess fat out of pan
21
Add sausage, clams, potatoes and peas
22
Let cook for 1 minute then add garlic, white wine and butter
23
Season with salt and pepper and let simmer on stove top until all clams open (add a little more wine or water, if needed, to keep dish saucy)
24
When clams begin to open put salmon in oven until cooked to desired doneness, about 2 minutes depending on thickness
25
To plate: Evenly distribute clams, broth and vegetables into large pasta bowls
26
Drizzle with salsa verde and place salmon on top
27
Enjoy with medium bodied white wine or light bodied red wine and good friends