Salmon Recipe
Crushed red potatoes, spinach, mushroom, tomato & onion sauté.
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Ingredients
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Salmon
Crushed red potatoes
Spinach, mushroom, tomato & onion sauté
Method
Salmon
- 1
Prep salmon
Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 10–15 minutes while you prepare other components.
- 2
Cook salmon
Heat a large nonstick or stainless pan over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter; swirl to combine. Place salmon fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down 4–5 minutes without moving until skin is crisp and releases easily. Flip and cook 1.5–2.5 minutes more, until the interior reaches desired doneness (about 125–130°F / 52–54°C for medium-rare). Remove to a warm plate and tent loosely with foil. Squeeze half the lemon over the fillets and reserve the other half for the vegetables.
Crushed red potatoes
- 3
- 4
Crush and season
On a baking sheet or large plate, gently crush each potato with the bottom of a glass or a potato masher until about 3/4" thick (they should hold together but have some smashed surface). While still hot, dot with 2 tbs butter, drizzle 1 tbs olive oil, sprinkle 1/2 tsp black pepper and the remaining 1/2 tsp kosher salt if needed, and scatter the 2 cloves minced garlic over them.
- 5
Crisp potatoes
Heat a large skillet over medium-high heat. When hot, add the smashed potatoes (in batches if needed) and cook 3–4 minutes per side until golden and crisp. Alternatively, you can broil them on a sheet for 3–5 minutes per side. Sprinkle chopped parsley over the potatoes just before serving.
Spinach, mushroom, tomato & onion sauté
- 6
Cook aromatics and mushrooms
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 6–8 minutes. Add the sliced mushrooms and continue cooking 5–6 minutes until mushrooms release their liquid and begin to brown. Add the 2 thinly sliced garlic cloves and 1/4 tsp red pepper flakes; cook 30–45 seconds until fragrant.
- 7
Add tomatoes and spinach
Add the quartered tomatoes and cook 2–3 minutes until they begin to soften. Pile in the baby spinach and cook, tossing, until wilted, about 2 minutes. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Taste and adjust seasoning.
- 8
Finish
If desired, add a small knob (1/2 tbs) of butter and swirl to create a glossy finish. Keep the sauté warm until plating.