Pan-seared Salmon* Recipe

Cooking Instructions

1. 1

   Prepare the Sugar Pumpkin Nage

   In a pot, combine the sugar pumpkin and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes until the pumpkin is tender. Blend until smooth and season with salt and pepper. Keep warm.

2. 2

   Cook the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until fork-tender, about 10-12 minutes. Drain and set aside.

3. 3

   Sauté the White Pearl Onions

   In a skillet, melt 1 tablespoon of butter over medium heat. Add the pearl onions and sauté until caramelized, about 5-7 minutes. Remove and set aside.

4. 4

   Prepare the Savoy Cabbage Choucroute

   In the same skillet, add the chopped savoy cabbage and sauté in the remaining butter until wilted, about 5 minutes. Season with salt, pepper, and thyme.

5. 5

   Pan-Seared Salmon

   Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Place salmon 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. 6

   Plate the Dish

   On each plate, spoon the sugar pumpkin nage, add the sautéed savoy cabbage, place the seared salmon on top, and garnish with caramelized pearl onions and fingerling potatoes on the side.