Seared Salmon Recipe

Prepare the Soy Glaze

In a small saucepan, combine the soy sauce and honey. Simmer over medium heat until slightly thickened, about 5 minutes. Remove from heat and set aside.

Cook the Potatoes

In a pot, cover the baby potatoes with water and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes. Drain, then cut them in half.

Sear the Salmon

Season the salmon fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, brushing with the soy glaze during the last minute of cooking.

Sauté the Broccoli Rabe

In the same skillet, add the remaining olive oil and sauté the broccoli rabe for about 3-4 minutes until tender. Season with salt and pepper.

Fry the Shallots

Thinly slice the shallots and fry them in a small pan with a bit of olive oil until golden brown and crispy. Remove and drain on paper towels.

Prepare the Creamy Horseradish

In a bowl, mix the heavy cream and prepared horseradish together. Season with salt to taste.

Plate the Dish

On each plate, arrange the seared salmon, sautéed broccoli rabe, and crispy potatoes. Drizzle with the remaining soy glaze, add a dollop of creamy horseradish, and top with fried shallots.