American cuisine

Easy

Pan Seared Icelandic Salmon

Join Chef Diaz as he shows us how to prepare a hearty Icelandic salmon, seared with a perfect crisp. Complimenting it, we have an earthy combo- creamy parsnip puree and glazed carrots. This beautifully plated salmon is the perfect home-cooked dinner and is sure to impress your date!

Chef Ben Diaz

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Parsnip
1 cup Parsnip
2 cup Chicken stock
1 tsp. Vanilla extract
1/4 tsp. Black pepper
1 tsp. Canola oil
1/2 tsp. Salt
3 tsp. Heavy cream
Carrots
3 qt. Water
3 tbsp. Salt
6 ea. Heirloom carrots
1 tbsp. Butter
2 tbsp. Shallots minced
Salmon
6 oz. Icelandic salmon - pat dry and allow room temperature
1 pinch Sea salt
1 tsp. Black pepper
2 tbsp. Canola oil
Garnish
2 tsp. Furikake Japanese seasoning
ㅤ ㅤ Edible flowers -

Directions:

Step 1

Preheat the oven 350°F/180°C.

Step 2

Parsnip: Cut the parsnip into small pieces, place it into a large pot with chicken stock, and bring it to a boil.

Step 3

Carrots: Blanche the carrots in boiling water for 5 minutes; remove and allow to cool to room temperature."

Step 4

Coat the salmon in salt and pepper and sear on the stove in a little canola oil to gained crispy skin. Finish for approximately 10 minutes in the oven skin side up."

Step 5

Add butter to a medium-hot skillet and cook the shallots until translucent and aromatic. place the carrots and on a low heat sear until lightly chard by the butter.

Step 6

Once the parsnips are soft remove them and place them into a large blender with some of the chicken stock, heavy cream, salt and vanilla. Remove from blender and reserve.

Step 7

Finish: Place a small amount of the parsnip puree off the center of the plate, followed by the carrots on top. Garnish with the furikake. Place the salmon next to the vegetable mixture and serve immediately.