Pan Seared Chilean Salmon

Pan Seared Chilean Salmon, Garlic Mashed Potato, Lemon Broccoli Rabe

Salmon de Chile

Recipe - Bridgehampton King Kullen

Pan Seared Chilean Salmon, Garlic Mashed Potato, Lemon Broccoli Rabe

Prep Time5 Minutes

Servings4

Cook Time9 Minutes

Ingredients

12 oz Chilean Salmon Center Cut Fillet, skin-on (portioned 3 oz each)

2 oz Olive Oil

3 lb Yukon Gold Potatoes (peeled, cut into 3" pieces)

10 cloves garlic, peeled

4 oz butter

4 oz chicken stock

4 oz heavy cream

1 lb Broccoli Rabe (blanced - in simmering water for 4 minutes, then drained)

2 cloves garlic, minced

1 lemon (zested and juiced)

Sea Salt (to taste)

Fresh cracked pepper (to taste)

Directions

Season salmon portions with salt and pepper, drizzle with olive oil.
Place potatoes in medium size pot, add garlic cloves and cover with water. Bring to boil and simmer until potatoes are tender. Drain potatoes and garlic. Keep potatoes and garlic in pot.
Using potato masher, mash potatoes and garlic until broken up. Add butter, chicken stock, and heavy cream and mash vigorously until smooth. Taste, season with salt and pepper. Keep warm.
Warm large sauté pan over medium heat. Coat the bottom of the pan with a small amount of cooking oil. Once the oil is starting to smoke a little, place the salmon in the pan – skin side down. When 1/3 cooked turn the salmon over and cook on the other side to desired doneness. Remove salmon from pan and pat dry on paper towel.
Warm large sauté pan over medium heat. Coat the bottom of the pan with a small amount of cooking oil and add the broccoli rabe and garlic. Sauté over medium heat until Rabe is warm, and garlic is tender. Add lemon zest and juice, salt, and pepper and toss.

To serve:

Spoon 2-3 ounces of mashed potatoes onto a plate and top with one portion of salmon – skin side up.
Place 2-3 ounces of hot broccoli rabe next to potatoes.
Dust with garnishing salt and drizzle with additional olive oil. Optional – sprinkle additional lemon zest over salmon
Serve hot! It’s simple and delicious.

5 minutes

Prep Time

9 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

12 oz Chilean Salmon Center Cut Fillet, skin-on (portioned 3 oz each)

VERLASSO SALMON, 1 Pound

Add VERLASSO SALMON to Favorites.Add VERLASSO SALMON to Favorites.

$13.99/lb$13.99/lb

2 oz Olive Oil

Bertolli Olive Oil, Organic, Extra Virgin, Rich Taste, 500 Millilitre

Add Bertolli Olive Oil, Organic, Extra Virgin, Rich Taste to Favorites.Add Bertolli Olive Oil, Organic, Extra Virgin, Rich Taste to Favorites.

$13.99$0.03/ml

3 lb Yukon Gold Potatoes (peeled, cut into 3" pieces)

Produce Yukon Gold Potato, 3 Pound

Add Produce Yukon Gold Potato to Favorites.Add Produce Yukon Gold Potato to Favorites.

$4.99$1.66/lb

10 cloves garlic, peeled

Garlic Bulbs, 0.13 Pound, 0.13 Pound

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$0.65 avg/ea$4.99/lb

4 oz butter

Food Club Butter, Sweet Cream, Unsalted, 4 Each

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$3.99 was $4.99$1.00 each

4 oz chicken stock

Swanson Chicken Stock, 32 oz, 32 Ounce

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$3.79$0.12/oz

4 oz heavy cream

Tuscan Heavy Cream, 1 Pint

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$4.39$4.39/pt

1 lb Broccoli Rabe (blanced - in simmering water for 4 minutes, then drained)

Andy Boy Broccoli Rabe, 1 Pound

Add Andy Boy Broccoli Rabe to Favorites.Add Andy Boy Broccoli Rabe to Favorites.

$3.99/lb$3.99/lb

2 cloves garlic, minced

Garlic Bulbs, 0.13 Pound, 0.13 Pound

Add Garlic Bulbs, 0.13 Pound to Favorites.Add Garlic Bulbs, 0.13 Pound to Favorites.

$0.65 avg/ea$4.99/lb

1 lemon (zested and juiced)

Lemon, 1 Each

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$0.66

Sea Salt (to taste)

Morton Sea Salt, Grinder, 2.5 Ounce

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$3.69$1.48/oz

Fresh cracked pepper (to taste)

McCormick Gourmet Black Pepper, Organic, Cracked, 1.37 Ounce

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$7.49$5.47/oz

Directions

Season salmon portions with salt and pepper, drizzle with olive oil.
Place potatoes in medium size pot, add garlic cloves and cover with water. Bring to boil and simmer until potatoes are tender. Drain potatoes and garlic. Keep potatoes and garlic in pot.
Using potato masher, mash potatoes and garlic until broken up. Add butter, chicken stock, and heavy cream and mash vigorously until smooth. Taste, season with salt and pepper. Keep warm.
Warm large sauté pan over medium heat. Coat the bottom of the pan with a small amount of cooking oil. Once the oil is starting to smoke a little, place the salmon in the pan – skin side down. When 1/3 cooked turn the salmon over and cook on the other side to desired doneness. Remove salmon from pan and pat dry on paper towel.
Warm large sauté pan over medium heat. Coat the bottom of the pan with a small amount of cooking oil and add the broccoli rabe and garlic. Sauté over medium heat until Rabe is warm, and garlic is tender. Add lemon zest and juice, salt, and pepper and toss.

To serve:

Spoon 2-3 ounces of mashed potatoes onto a plate and top with one portion of salmon – skin side up.
Place 2-3 ounces of hot broccoli rabe next to potatoes.
Dust with garnishing salt and drizzle with additional olive oil. Optional – sprinkle additional lemon zest over salmon
Serve hot! It’s simple and delicious.