Seared Atlantic Salmon Fillets
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Ground White Pepper3 tbsps
Kosher Salt30 g
Vegetable Oil4 tbsps
Shallot (minced)3 cups
Unsweetened Coconut Milk2 tbsps
Fish Sauce (nam pla)2 tbsps
Unsalted Butter (melted)Directions:
1
Add butter to a saute pan and heat
2
Add shallots and cook for 1 minute
3
Preheat the oven to 350 degrees F
4
Heat a large non-stick saute pan until hot
5
While the pan is heating, season the salmon fillets with the salt and white pepper
6
Pour the oil into the pan and warm oil for 15 seconds
7
Place the salmon fillets, flesh side down, into the saute pan
8
Using a low flame, saute the fish for about 2 1/2 minutes
9
Place the pan in the oven and roast for 6 to 7 minutes
10
The salmon should be medium rare
11
When serving, turn the salmon fillets over to expose the nicely browned side
12
Place spinach mixture in a mold on a plate
13
Place salmon on the top
14
Pour the sauce around the fish
15
Garnish with minced lemongrass and lime leaves
16
Using a low flame, heat a stainless steel saucepan
17
Warm the oil in the pan for 15 seconds
18
Add the minced shallots and sweat for 30 seconds
19
Next, add 2 cups of the white corn kernels
20
Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper
21
Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much
22
Remove from the heat and add the nam pla
23
Let the mixture rest to absorb all the aromatic flavors for 30 minutes
24
Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away
25
Puree the mixture until smooth
26
Heat sauce in a stainless pan
27
Add the remaining corn to the pan
28
Bring the water to a boil in a large pot
29
When the water comes to a boil, add salt
30
In a large bowl add some ice and water to create a water bath
31
Add the spinach to the boiling water and cook for 1 minute
32
Drain the spinach
33
Place in the ice bath to cool
34
Drain spinach and squeeze very dry
35
Add mushrooms and saute until the release their liquid, about 5 minutes
36
Add spinach and saute until heated through
37
Season with salt and pepper