Seared Salmon Recipe
Salmon mousse, spinach, zucchini, corn & chimichurri
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Ingredients
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Salmon Mousse
Vegetables
Chimichurri Sauce
Salmon for Searing
Method
Preparing the Salmon Mousse
- 1
Cook the Salmon
In a saucepan, bring water to a boil. Add the fresh salmon fillet and poach for about 10-12 minutes until cooked through. Remove from water and let cool.
- 2
Make the Mousse
In a food processor, combine the poached salmon, cream cheese, lemon juice, dill, salt, and black pepper. Blend until smooth. Transfer to a bowl and refrigerate until ready to use.
Cooking the Vegetables
- 3
Prepare the Zucchini and Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini and sauté for about 3-4 minutes until slightly tender.
- 4
Add Spinach and Corn
Add the fresh spinach and corn to the skillet with zucchini. Cook for an additional 3-4 minutes until the spinach is wilted and the corn is heated through. Season with salt and pepper to taste.
Making the Chimichurri Sauce
- 5
Combine Ingredients
In a bowl, mix together the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well until combined. Adjust seasoning to taste.
Searing the Salmon
- 6
Prepare the Fillets
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 7
Sear the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked through.