Salmón Al Sartén Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Sprinkle both sides with kosher salt, black pepper, smoked paprika and garlic powder, pressing gently so the spices adhere. Let sit at room temperature for 10 minutes while you start the potatoes.

Heat the pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 3 minutes. Add 2 tablespoons olive oil and swirl to coat the pan.

Sear and finish

Place salmon fillets presentation-side down (skin-side down if skin-on) in the hot skillet without overcrowding. Sear 3-4 minutes until a browned crust forms and the fish releases easily. Flip gently, add 1 tablespoon butter to the pan, tilt pan and spoon melted butter over the fillets for 1-2 minutes, cooking until salmon reaches an internal temperature of 120-125°F for medium-rare or 130°F for medium (about 2-4 more minutes depending on thickness). Remove to a warm plate and rest 2 minutes. Squeeze lemon wedges over just before serving.

Cook potatoes

Place cut potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12-15 minutes.

Drain and mash

Drain potatoes well and return to the warm pot off the heat for 1 minute to evaporate excess moisture. Warm the milk and 2 tablespoons butter together (microwave briefly or in small pan). Mash potatoes with a potato masher or ricer until smooth. Stir in warmed milk and butter, then season with 1/4 teaspoon black pepper, additional salt to taste, and optionally 2 tablespoons sour cream or crème fraîche for extra creaminess. Keep warm until plating.

Make vinaigrette

In a small bowl or jar combine 1.5 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake while streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust acidity or seasoning.

Assemble salad

In a large bowl combine 2 cups green cabbage, 1 cup red cabbage, 2 cups arugula, 1 shredded carrot and 2 tablespoons chopped parsley. Pour the vinaigrette over the greens and toss gently to coat evenly. Let sit 3-5 minutes to soften the cabbage slightly, then taste and adjust seasoning.

Divide the mashed potatoes among four plates, mounding slightly. Place a salmon fillet beside or on top of the potatoes. Spoon any pan juices and a small pat of the melted butter over the salmon. Add a generous portion of the cabbage-arugula salad alongside. Drizzle a teaspoon of olive oil over the salmon and scatter microgreens or chopped chives on the potatoes and salad. Serve immediately with lemon wedges on the side.