Pan Seared Steelhead Salmon Recipe
steelhead, roasted fingerling potatoes, ratatouille, chimichurri
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Ingredients
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Fish
Potatoes
Ratatouille
Chimichurri
Method
Potatoes
- 1
Roast the Fingerling Potatoes
Preheat the oven to 400°F (200°C). Cut the fingerling potatoes in half lengthwise and place them in a bowl. Mince the garlic and add it to the bowl along with rosemary, salt, and pepper. Drizzle with olive oil. Toss to coat and spread on a baking sheet. Roast for about 25-30 minutes until golden and crispy.
Ratatouille
- 2
Prepare the Ratatouille
In a large skillet, heat olive oil over medium heat. Chop the onion, zucchini, eggplant, bell pepper, and tomatoes into bite-sized pieces. Add the onion and bell pepper to the skillet and sauté for 5 minutes. Then add zucchini, eggplant, and tomatoes. Season with salt, pepper, and fresh basil. Cook until vegetables are tender, about 15-20 minutes.
Chimichurri
- 3
Make the Chimichurri
In a food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until finely chopped. Adjust seasoning to taste.
Fish
- 4
Pan-Seer the Salmon
Heat olive oil in a skillet over medium-high heat. Season the steelhead salmon fillets with salt and pepper. Once the oil is hot, add the salmon skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.
