Pan Seared Salmon Recipe
parsnip puree, red cabbage, asparagus, blood orange reduction sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Parsnip Puree
Peel and chop the parsnips into small pieces. Boil them in salted water until tender (about 15 minutes). Drain and blend with 1 tablespoon of olive oil, salt, and pepper until smooth. Set aside.
- 2
Sauté the Red Cabbage
Slice the red cabbage thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cabbage and sauté until tender, about 5-7 minutes. Season with salt and pepper. Set aside.
- 3
- 4
Make the Blood Orange Reduction Sauce
Juice the blood oranges and pour into a small saucepan. Simmer over medium heat until reduced by half, about 10 minutes. Add a tablespoon of butter for richness and set aside.
- 5
Pan-Seer the Salmon
Pat the salmon fillets dry with paper towels and season with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon skin-side down and cook for about 4-5 minutes. Carefully flip and add 1 tablespoon of butter to the pan. Cook for an additional 3-4 minutes until the salmon is cooked through and flaky.
- 6
Plate the Dish
On each plate, spread a layer of parsnip puree, top with sautéed red cabbage and asparagus, and place the salmon fillet on top. Drizzle the blood orange reduction sauce over the salmon and serve.
