Pan Seared Steelhead Salmon Recipe
steelhead, roasted fingerling potatoes, ratatouille, chimichurri
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Ingredients
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For the Salmon and Potatoes
For the Ratatouille
For the Chimichurri
Method
For the Potatoes
Roast the Fingerling Potatoes
Preheat the oven to 425°F (220°C). Cut fingerling potatoes in half and toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and crispy.
For the Ratatouille
Prepare the Ratatouille
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, sauté until translucent. Add eggplant, zucchini, and bell pepper, cooking for about 5 minutes. Stir in tomatoes, basil, thyme, salt, and pepper. Simmer for 15-20 minutes until vegetables are tender.
For the Salmon
Pan Seer the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin-side down in the skillet and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through.
For the Chimichurri
Make the Chimichurri
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.