Pan Seared Salmon Recipe

Prepare the confit tomatoes

Preheat your oven to 250°F (120°C). In a baking dish, combine cherry tomatoes, olive oil, garlic cloves, fresh thyme, and salt. Ensure the tomatoes are submerged in oil.

Slow roast the tomatoes

Place the dish in the oven and roast for 2-3 hours until the tomatoes are soft and bursting, but not falling apart. Remove from the oven and set aside.

Boil the potatoes

Peel and chop Yukon gold potatoes into equal-sized pieces. Place in a pot, cover with water, add salt, and bring to a boil. Cook until tender, about 15-20 minutes.

Mash the potatoes

Drain the potatoes and return to the pot. Add butter, black pepper, and mash until smooth. Keep warm.

Sauté the fennel

In a skillet, heat olive oil over medium heat. Add halved baby fennel bulbs, sprinkle with salt and pepper, and sauté for 5 minutes.

Braised the fennel

Pour in vegetable broth, cover, and simmer for about 15-20 minutes until the fennel is tender.

Sauté the mushrooms

In a skillet, heat butter over medium heat. Add sliced mixed wild mushrooms and minced garlic, season with salt and pepper, and sauté for about 5-7 minutes until browned.

Make the reduction

In a saucepan, combine chopped shallots and white wine. Simmer over medium heat until reduced by half.

Finish the sauce

Lower the heat, whisk in heavy cream, then gradually add butter until the sauce is smooth. Season with salt and white pepper to taste.

Prepare the salmon

Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.

Sear the salmon

In a hot skillet, add olive oil and place the salmon skin-side down. Sear for 4-5 minutes until crispy, then flip and cook for an additional 3-4 minutes until cooked through.

Assemble the dish

On each plate, create a bed of mashed Yukon potatoes, place the braised fennel next to it, add the sautéed wild mushrooms, and top with the salmon fillet. Garnish with confit tomatoes and drizzle with beurre blanc sauce.