Pan Roasted Salmon Recipe

Time45m

Serves4

Accompanied with whipped potatoes, grilled asparagus and wild mushroom brandy jus.

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Ingredients

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1
Prepare the Whipped Potatoes
Peel and dice the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, heavy cream, and salt. Mash until smooth and creamy. Keep warm.
2
Grill the Asparagus
Preheat a grill or grill pan over medium heat. Toss asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred. Set aside.
3
Make the Wild Mushroom Brandy Jus
In a skillet, melt butter over medium heat. Add shallots and cook until translucent. Add mushrooms and cook until soft. Pour in brandy and let it reduce by half. Add stock, salt, and pepper. Simmer until slightly thickened, about 10 minutes.
4
Pan Roast the Salmon
Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place fillets skin-side down in the skillet and cook for about 4-5 minutes. Carefully flip and cook for an additional 3-4 minutes or until cooked through.
5
Plate the Dish
On each plate, place a serving of whipped potatoes, top with a salmon fillet, add grilled asparagus on the side, and drizzle with wild mushroom brandy jus.