Pan Seared Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Confit Potatoes

   In a pot, add diced potatoes, enough olive oil to cover them, and a pinch of salt. Cook on low heat for about 30-40 minutes until tender.

2. 2

   Sauté the Vegetables

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté for 5-7 minutes until tender. Season with salt and pepper.

3. 3

   Make the Blackened Corn Beurre Blanc

   In a saucepan, combine corn kernels, white wine, and minced garlic. Cook until reduced by half. Lower the heat and whisk in the butter until smooth. Season with salt and pepper.

4. 4

   Cook the Salmon

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

5. 5

   Plate the Dish

   On a plate, place a portion of confit potatoes, sautéed vegetables, and top with the seared salmon. Drizzle the blackened corn beurre blanc over the salmon and serve immediately.