Searedsalmonwithcrispypotatoespeassummervegetablegratin Recipes

SALT POTATOES

Steps:

• Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
• Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
• Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD

Steps:

• For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
• For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
• Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

POTATOES ROASTED WITH ROSEMARY AND SEA SALT

Steps:

• Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

SEARED SALMON WITH CRISPY POTATOES, PEAS & SUMMER VEGETABLE GRATIN

Steps:

• Set the oven at 375 degrees.
• Have on hand a 10-inch shallow baking dish.
• Potatoes: Toss the potatoes with enough olive oil to coat them and spread them in a single layer on a rimmed baking sheet.
• Bake for 35 minutes or until golden brown and crispy.
• Drain on paper towels and keep warm; leave the oven on.
• Vegetables: In a bowl combine the peas, asparagus, swiss chard, leeks, fava beans, mint, basil, cream, half the lemon juice, salt and pepper to taste.
• Toss well and transfer to the baking dish.
• Combine the bread crumbs, garlic, shallots, 2 tablespoons of oil and salt and pepper.
• Sprinkle the crumbs onto the vegetables.
• Transfer the dish to the hot oven.
• Bake for 10 minutes or until the cream is bubbling at the edges.
• Sprinkle the fish with salt and pepper.
• Heat a large frying pan over medium-high heat.
• Add several tablespoons oil and heat until hot.
• Sear the salmon boned side down until golden brown.
• Turn and cook the other side until golden and the fish is cooked through.
• Arrange the fish on the vegetables.
• Squeeze the remaining lemon juice over it.
• Garnish with crispy potatoes.
• Scatter the parsley over the rim of the dinner plates and serve at once.

ROASTED POTATOES WITH ROSEMARY AND SEA SALT

Steps:

• Preheat oven to 400°F.
• Toss potatoes with oil, salt and pepper in medium bowl to coat.
• Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
• Add garlic and rosemary to potatoes; toss.
• Roast until potatoes are just tender, about 10 minutes.
• Transfer to plate; serve.
• Makes 2 servings.