Restaurants›Buffalo Chophouse›Seared Fillet Of Salmon Recipe

Seared Fillet Of Salmon Recipe

Inspired by Buffalo Chophouse
Time45m
Serves2

Dill Gremolata, Lemon Buerre Blanc, Mashed Potato, Asparagus

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Ingredients

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Salmon

Dill Gremolata

Lemon Buerre Blanc

Mashed Potatoes

Asparagus

Method

Preparing the Ingredients

1

Make the Dill Gremolata

In a bowl, combine the chopped dill, minced garlic, lemon zest, and olive oil. Mix well and set aside.

2

Prepare the Lemon Buerre Blanc

In a saucepan, combine white wine, lemon juice, and minced shallots. Simmer until reduced by half. Gradually whisk in the butter until melted and smooth. Season with salt and pepper to taste.

3

Prepare the Mashed Potatoes

Boil the peeled and cubed potatoes in salted water until tender. Drain and return to the pot. Add butter, milk, and salt. Mash until smooth and creamy.

4

Prepare the Asparagus

Toss the trimmed asparagus in olive oil and season with salt. Set aside.

Cooking the Salmon and Asparagus

5

Cook the Salmon

Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and sear for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through.

6

Cook the Asparagus

In a separate pan, sauté the asparagus over medium heat for 5-7 minutes until tender but still crisp. Season with salt.

Serving

7

Plate the Dish

On each plate, place a generous scoop of mashed potatoes, top with the seared salmon fillet, and drizzle with lemon buerre blanc. Garnish with dill gremolata and serve alongside sautéed asparagus.