Coho Salmon Recipe

Directions

1. 1

   Prepare the Parsnip Mash

   Peel and chop the parsnips into chunks. Boil them in salted water until tender, about 15 minutes. Drain and return to the pot.

2. 2

   Add butter, heavy cream, and chopped fresh herbs to the parsnips. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.

3. 3

   Cook the Bacon and Scallion Salad

   In a skillet, cook the bacon until crispy. Remove and chop into pieces. In the same skillet, sauté chopped scallions in the bacon fat until tender. Combine with bacon pieces and set aside.

4. 4

   Sauté the Salmon

   Season the Coho salmon fillets with salt and pepper. In a separate skillet, heat olive oil over medium-high heat. Sauté the salmon fillets skin side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

5. 5

   Remove from heat and let rest for a minute.

6. 6

   Plate the Dish

   On each plate, place a generous scoop of parsnip mash, top with a salmon fillet, and finish with the scallion and bacon salad. Serve immediately.