Pan Seared King Salmon Recipe
Spice seared, pea puree, cracked heirloom potatoes, lemon tarragon aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Heirloom Potatoes
Wash the heirloom potatoes and cut them into halves or quarters. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- 2
Make the Pea Purée
Blanch the fresh peas in boiling water for 2-3 minutes, then transfer to an ice bath. In a blender, combine the peas and heavy cream, blending until smooth. Season with salt and set aside.
- 3
Prepare Lemon Tarragon Aioli
In a bowl, mix the mayonnaise, lemon juice, chopped fresh tarragon, salt, and pepper to taste. Set aside in the fridge to chill.
- 4
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and smoked paprika. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
- 5
