Pan Roasted King Salmon Recipe
Butter Fried Sunchokes, Roasted Brussels Sprouts, Guajillo Mole, Golden Raisin Agrodolce
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Ingredients
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Pan Roasted King Salmon
Butter Fried Sunchokes
Roasted Brussels Sprouts
Guajillo Mole
Golden Raisin Agrodolce
Method
Pan Roasted King Salmon
- 1
- 2
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Butter Fried Sunchokes
- 3
Cook the Sunchokes
In a large skillet, melt the butter over medium heat. Add the sliced sunchokes, salt, and black pepper.
- 4
Add Flavor
Sauté the sunchokes for about 10-12 minutes until golden brown and tender. Add the minced garlic and thyme, cooking for an additional 2 minutes.
Roasted Brussels Sprouts
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
- 7
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes until crispy and caramelized.
Guajillo Mole
- 8
Prepare the Chiles
Soak the guajillo chiles in hot water for 15 minutes until softened.
- 9
- 10
Cook the Mole
Transfer the mixture to a saucepan and simmer over medium heat for 15-20 minutes until thickened.
Golden Raisin Agrodolce
- 11
Combine Ingredients
In a small saucepan, combine golden raisins, apple cider vinegar, sugar, and salt.
- 12
Cook the Agrodolce
Bring to a simmer and cook for 10-15 minutes until the raisins are plump and the mixture is slightly thickened.
