Olive Oil Seared Atlantic Salmon Recipe
Ulu (or potato) Chips, Lomi Tomato, Enoki Mushroom | Veal Reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Reduction
In a saucepan, bring the veal stock to a simmer over medium heat. Allow it to reduce by half, stirring occasionally, until it thickens slightly. Season with salt and pepper. Set aside.
- 2
Prepare the Ulu Chips
Heat vegetable oil in a deep skillet over medium heat. Fry the thinly sliced ulu (or potato) until golden and crispy. Remove and drain on paper towels, then season with salt.
- 3
Sear the Salmon
In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place the fillets skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through.
- 4
Sauté the Enoki Mushrooms
In a separate pan, lightly sauté the enoki mushrooms in a tablespoon of olive oil for about 2-3 minutes until tender.
- 5
Assemble the Dish
On each plate, place a salmon fillet, a handful of ulu chips, and a generous spoon of lomi tomato. Add the sautéed enoki mushrooms on the side and drizzle with the veal reduction. Garnish with fresh herbs.
