Restaurants›The Blackbird Restaurant›Pan Seared Salmon Recipe

Pan Seared Salmon Recipe

Inspired by The Blackbird Restaurant
Time1h
Serves4

Potato Latkes, Spinach Cream, Roasted Long Stem Artichokes, Avocado Crema.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare Potato Latkes

Grate the potatoes and onion into a large bowl. Squeeze out excess moisture using a cheesecloth or towel. Add the egg, flour, salt, and pepper, and mix well. Heat a skillet over medium-high heat with a bit of olive oil. Scoop about 1/4 cup of the mixture and flatten it into a patty. Fry until golden brown on both sides. Drain on paper towels.

2

Cook Spinach Cream

In a saucepan, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Pour in the heavy cream and simmer until slightly thickened. Season with salt and pepper to taste.

3

Roast Artichokes

Preheat the oven to 400°F (200°C). Toss the long stem artichokes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

4

Make Avocado Crema

In a blender, combine the ripe avocados, lime juice, salt, and a bit of water if needed for consistency. Blend until smooth and creamy.

5

Pan Seared Salmon

Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat with olive oil. Place the salmon skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.

6

Assemble the Dish

On a plate, serve the salmon alongside the potato latkes, drizzle with spinach cream, add the roasted artichokes, and finish with a dollop of avocado crema.