Pan Seared Atlantic Salmon Recipe
Root vegetable succotash, citrus corn purée
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Ingredients
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For the Pan Seared Atlantic Salmon
For the Root Vegetable Succotash
For the Citrus Corn Purée
Method
For the Pan Seared Atlantic Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes without moving them until the skin is crispy.
- 4
Flip and Finish Cooking
Carefully flip the salmon fillets and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
- 5
Serve
Serve the salmon with lemon wedges on the side.
For the Root Vegetable Succotash
- 6
- 7
- 8
Add Broth and Season
Pour in the vegetable broth and add fresh thyme. Season with salt and pepper to taste. Simmer for 5 more minutes.
- 9
Combine and Serve
Once done, remove from heat and serve the succotash alongside the pan-seared salmon.
For the Citrus Corn Purée
- 10
Blend the Ingredients
In a blender, combine fresh corn kernels, heavy cream, orange juice, and lemon zest.
- 11
Purée Until Smooth
Blend until the mixture is smooth and creamy. If it's too thick, add a little more cream as needed.
- 12
Season and Serve
Taste and add salt as needed. Serve the purée warm alongside the salmon and succotash.