Pan-Grilled Salmon with Truffle Pea Sauce

  • Serves 4 people
  • Prep Time: 30
  • Cook Time: 30

Ingredients

Truffle Pea Sauce:

2 tablespoons Light Olive Oil
2 tablespoons Red Onion, chopped finely
2 teaspoons Garlic chopped finely
1 ½  cups Green Peas, frozen
Handful of Basil Leaves
5-7 pieces Fresh Mint Leaves
2 tablespoons Fresh Tarragon Leaves
1 cup Chicken Stock
1 tablespoon Truffle Oil
Salt and Pepper, to taste

Salmon and Vegetables:

4 pieces 200 grams Salmon Fillet,  with skin on
2 tablespoons Freshly Squeezed Lemon Juice
Salt and Pepper, to taste
2 tablespoons Light Olive Oil, for grilling

3 cups Marble Potatoes,  boiled until tender
2 tablespoons Light Olive Oil
2 tablespoons Unsalted Butter
1 tablespoon Garlic, finely chopped
200 grams Spinach
Salt & Pepper, to taste

Alfalfa, for garnish

Procedure

  1. Boil the potatoes first until tender. Once it is cooked, remove from water and set it aside.
  2. Make the truffle pea sauce. Using a frying pan, heat oil over medium heat. Add the onions and garlic, sauté for about 2 minutes.
  3. Add the green peas, basil leaves, fresh mint leaves and tarragon. Stir for few seconds.
  4. Pour in the chicken stock. Simmer for about 10 minutes.
  5. Remove from heat and transfer the vegetables to a food processor. Puree until smooth. Add more chicken stock if needed.
  6. Add the truffle oil and season with salt and pepper. Pulse for few seconds to mix everything together. Set aside the sauce.
  7. Score the skin of salmon. Squeeze some lemon juice all over the salmon. Season with salt and pepper.
  8. Using a griddle. Add the oil and turn on the heat to medium. Pan-grill the salmon until tender. Once the salmon is cooked, set it aside and keep in warm place.
  9. In a frying pan, heat the oil over medium heat. Stir in the butter until completely melted
  10. Add the garlic and sauté for about 1 minute.
  11. Add the marble potatoes and mix well until well coated in oil and butter.
  12. Put the spinach and continue to stir until spinach is wilted. Season with salt and pepper.
  13. To assemble, spread the truffle pea sauce on the plate. Add the sautéed potatoes and spinach. Place the salmon on top. Garnish with alfalfa.

 

 

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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