Olive Oil Seared Atlantic Salmon Recipe
Ulu (or potato) Chips, Lomi Tomato, Enoki Mushroom | Veal Reduction
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Ingredients
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Main Ingredients
Method
Cooking the Salmon
Sear the Salmon
In a skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is shimmering, carefully place the salmon skin-side down in the skillet. Sear for about 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes until cooked through.
Prepare the Veal Reduction
In a small saucepan, bring the veal stock to a simmer over medium heat. Reduce the stock by half until it thickens slightly. Season with salt and pepper to taste.
Preparing the Accompaniments
Prepare Ulu Chips
Heat oil in a deep fryer or a pot to 350°F (175°C). Fry the thinly sliced ulu (or potato) until golden brown and crispy. Drain on paper towels and season with salt.
Make Lomi Tomato
In a bowl, combine diced tomatoes, finely chopped red onion, and cilantro. Mix well and season with salt to taste.
Plating
Assemble the Dish
On a plate, place the seared salmon fillet. Arrange a handful of ulu chips beside it. Top the salmon with sautéed enoki mushrooms and spoon the lomi tomato mixture over the top. Drizzle the veal reduction around the plate for a finishing touch. Garnish with fresh cilantro.