Pan-seared Crispy Skin, Scottish Salmon Recipe

Time40m

Serves4

with French Green Beans, Toasted Almonds, Fingerling Potatoes, Romesco Sauce

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Ingredients

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1
Prepare the Potatoes
Start by boiling the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
2
Blanch the Green Beans
In a separate pot, bring water to a boil. Add the French green beans and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking. Drain again and set aside.
3
Toast the Almonds
In a dry skillet over medium heat, toast the almonds until golden brown, about 5 minutes. Stir frequently to avoid burning. Remove from heat and set aside.
4
Cook the Salmon
Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
5
Serve the Dish
On each plate, arrange a portion of fingerling potatoes, a serving of blanched French green beans, and the crispy salmon. Drizzle with Romesco sauce and sprinkle with toasted almonds before serving.