Pan-roasted Chilean Salmon Recipe
Pan-roasted salmon topped with a caramelized shallot and parmesan crust, served with hearty vegetable grains and seasonal vegetables.
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Ingredients
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For the Salmon and Crust
For the Hearty Vegetable Grains
For the Seasonal Vegetables
Method
Preparing the Salmon and Crust
- 1
Sauté Shallots
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the finely chopped shallots and sauté until they are caramelized, about 5-7 minutes.
- 2
Prepare the Salmon
Season the Chilean salmon fillets with salt and black pepper on both sides. In a separate large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium-high heat.
- 3
Cook the Salmon
Once the skillet is hot, place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crisp. Flip the salmon and top each fillet with the caramelized shallots and grated Parmesan cheese.
- 4
Finish Cooking
Transfer the skillet to a preheated oven at 400°F (200°C) and roast for an additional 5-7 minutes, or until the salmon is cooked through.
Cooking the Hearty Vegetable Grains
- 5
Prepare Quinoa
In a saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
- 6
Cook Quinoa
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 7
Sauté Vegetables
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add diced carrots and bell pepper, and sauté for about 5 minutes until just tender.
- 8
Add Peas
Stir in the green peas, salt, and black pepper, and cook for an additional 2 minutes. Combine the sautéed vegetables with the cooked quinoa and mix well.
Cooking the Seasonal Vegetables
- 9
Prepare Vegetables
In the same skillet used for the salmon, add 1 tablespoon of olive oil over medium heat. Once heated, add the sliced zucchini and asparagus.
- 10
Sauté Vegetables
Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and slightly browned. Season with salt and black pepper to taste.