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Pan-Grilled Salmon with Truffle Pea Sauce

Pan-Grilled Salmon With Truffle Pea Sauce

Course Dinner, Lunch, Main Course
Cuisine American, Asian, English
Keyword fish recipe, pan-grilled salmon, salmon recipes, truffle pea sauce
Prep Time 30 minutes
Cook Time 28 minutes
Servings 4 people

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

Instructions

  • Boil the potatoes first until tender. Once it is cooked, remove from water and set it aside.
  • Make the truffle pea sauce. Using a frying pan, heat oil over medium heat. Add the onions and garlic, sauté for about 2 minutes.
  • Add the green peas, basil leaves, fresh mint leaves and tarragon. Stir for few seconds.
  • Pour in the chicken stock. Simmer for about 10 minutes.
  • Remove from heat and transfer the vegetables to a food processor. Puree until smooth. Add more chicken stock if needed.
  • Add the truffle oil and season with salt and pepper. Pulse for few seconds to mix everything together. Set aside the sauce.
  • Score the skin of salmon. Squeeze some lemon juice all over the salmon. Season with salt and pepper.
  • 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.
  • In a frying pan, heat the oil over medium heat. Stir in the butter until completely melted.
  • Add the garlic and sauté for about 1 minute.
  • Add the marble potatoes and mix well until well coated in oil and butter.
  • Put the spinach and continue to stir until spinach is wilted. Season with salt and pepper.
  • 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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