Potato Crusted Salmon With Tomato And Arugula Relish Recipes

POTATO-CRUSTED ALASKAN SALMON WITH ARUGULA, QUINOA SALAD AND LEMON BEURRE BLANC

Steps:

• Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
• Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)
• Make the Salmon: Preheat the oven to 375 degrees F.
• Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.
• Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.
• Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm--not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.
• When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.

CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA

Steps:

• Preheat the oven to 350 degrees F.
• Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
• In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
• In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
• With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
• In a bowl, mix the arugula with the lime juice, black pepper, and salt.
• To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.

POTATO CRUSTED SALMON (MICHAEL SMITH)

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

SALMON & SWEET POTATO CAKES WITH AGRODOLCE RELISH & ARUGULA

Steps:

• Place the potato in a small pot, cover with water, and bring to a boil. Salt the water and cook the potato until tender, 10 to 12 minutes. Drain, return to the pot, and mash.
• Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets. Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque. Remove the skin and transfer the salmon to a bowl. Flake the fish and season with salt and pepper. Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold cakes. If it's too wet, add a few more cracker crumbs.
• Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat. Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan. Cook the fish cakes for 2 to 3 minutes on each side to light golden. Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes. Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more. Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
• Serve the fish cakes alongside the arugula with the agrodolce relish on top.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
• Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
• While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

POTATO-CRUSTED SALMON WITH TOMATO AND ARUGULA RELISH

Steps:

• Heat oven to 400°F Line 2 baking sheets with foil, then brush 1 teaspoons of the oil over each.
• Arrange tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoons each of the salt and pepper. Roast tomatoes for 20-25 minutes, then cut into 1-inch chunks. Set aside.
• Use the slicing side of a box grater or mandoline. Slice potatoes into very thin disks, discarding ends. Arrange potato slices in a single layer on second baking sheet.
• Add them to oven and roast until golden brown and crispy, about 15 minutes. Set aside.
• While potatoes and tomatoes roast, remove any bones from the salmon. Season both sides wirth 1/4 teaspoons each of salt and pepper.
• In a large oven-safe skillet over medium-high, heat remaining 2 teaspoons oil. When oil is very hot, slide salmon fillets into pan and cook until golden on underside, about 5 minutes. Carefully turn salmon over and cook until golden brown on the second side, about another 4 minutes.
• Place skillet in oven. Bake for about 5 minutes or until salmon is just opaque at the center. Transfer fish to serving plates and cover to keep warm.
• Return skillet to medim heat on stovetop. Add peppers, arugula and capers. Stir until greens are wilted, 1-2 minutes.
• In a small bowl, stir together vinegar and cornstarch, then add mixture to skillet. Add tomatoes and stir until relish is heated through and slightly thickened, 1-2 minutes.
• Top each serving of salmon with potato slices and arugula and tomato relish.