Pan Seared King Salmon Recipe
Potato rosti, lobster mushroom, gremolata, uni bisque, spinach
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Ingredients
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Main Ingredients
Gremolata
Uni Bisque
Method
Potato Rosti Preparation
- 1
Prepare the Potatoes
Peel and grate the potatoes using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch, then drain and squeeze out as much moisture as possible using a clean kitchen towel.
- 2
Cook the Rosti
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the grated potatoes, spreading them evenly in the skillet. Cook for about 5-7 minutes on one side until golden brown, then flip and cook for another 5-7 minutes. Remove from the skillet and keep warm.
Lobster Mushroom Preparation
- 3
Gremolata Preparation
- 4
Make the Gremolata
In a small bowl, combine the chopped parsley, minced garlic, lemon zest, and lemon juice. Mix well and set aside.
Uni Bisque Preparation
- 5
Prepare the Bisque
In a saucepan, melt the butter over medium heat. Add the fish stock and bring to a simmer. Stir in the heavy cream, uni, salt, and black pepper. Cook for 5-10 minutes until slightly thickened. Blend until smooth and strain if desired.
Salmon Cooking
- 6
Pan-Seared Salmon
Season the king salmon fillets with salt and pepper. In a clean skillet, heat a tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down and sear for about 4-5 minutes. Flip the fillets and cook for another 3-4 minutes until cooked through.
Plating
- 7
Assemble the Dish
On each plate, place a serving of potato rosti, topped with sautéed lobster mushrooms. Place the seared salmon on top, drizzle with uni bisque, and garnish with gremolata and fresh spinach.
