Sautéed King Salmon
Chef Jason
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
French
Author:
Chef Jason
Servings
1-2
Prep Time
15 minutes
Cook Time
20 minutes
Treat yourself to Sauteed King Salmon with Sauce Vierge, prepared by Chef Jason. Delicate king salmon, perfectly sauteed to tender perfection, complemented by a vibrant Sauce Vierge bursting with fresh herbs and zesty citrus notes. This dish is a celebration of seafood excellence! 🐟🌿🍋
Ingredients
- 2 6 ounce king salmon fillets
- 1 cup cherry tomatoes
- 2 cloves garlic
- 1 teaspoon coriander seeds
- ½ bunch basil
- ½ cup extra virgin olive oil
-
2 tablespoons olive oil
-
S&P Seasoning, to taste
- 1 lemon
- Cutting board
- Knife
- Large saute pan
- 2 quart sauce pot
- Fish spatula
- Plate
- Paper towels
- Kitchen towel
- Large spoon
MISE EN PLACE 🔪
Directions
PREP 🥒
15 minutes before cooking, remove your salmon from the packaging, pat dry with paper towels, and lay on a plate on the countertop to temper.
Wash and quarter the cherry tomatoes.
- Peel and thinly slice the garlic.
- Crush the coriander seeds.
- Chiffonade the basil.
HOW TO COOK 🍳
In a sauce pot on medium-low heat, stir together the garlic, olive oil, and a pinch of S&P Seasoning. Continue stirring until the garlic has softened but hasn't taken on any color, about 1-2 minutes.
- Turn off the heat and stir in the tomatoes and coriander seeds. Set aside to allow the tomatoes to gently warm.
In a large saute pan over high heat, heat the olive oil until smoking.
Pat the salmon dry and season on all sides with S&P Seasoning. Add the salmon to the pan, skin side down and turn the heat to medium.
- Use a large spoon to scoop some of the hot oil over the salmon, basting it. Continue cooking over medium heat, basting from time to time, until the pan-side is golden brown and delicious and it’s nearly cooked through, about 5-8 minutes.
- Flip the salmon and very gently kiss the flesh side. Remove from the pan and set aside.
- Meanwhile, to finish the Sauce Vierge, reheat the tomatoes very gently over medium heat. Once warm, remove from the heat, add a squeeze of lemon, and stir in the basil chiffonade.
Spoon half of the Sauce Vierge onto your serving plate. Place the salmon on top, finish with a sprinkling of S&P Seasoning, and top with the remaining Sauce Vierge. You just sauteed a perfect piece of fish and made a beautiful, classic sauce. Congrats!!