Friday Funday, January 1, 2020
Fresh seared Alaskan wild-caught salmon, served with a chili and honey garlic glaze. Comes with brussels sprouts, fingerling potatoes and a chipotle caesar salad.
- 1 pan seared salmon
- 1 pint chili glaze
- 1 pan brussels sprouts
- 1 pan potatoes
- 1 container salad
- 4 oz. dressing
- 1 lemon
- Preheat oven to 400. Once up to temperature, put covered pan of potatoes and uncovered pan of sprouts into oven, after 15 minutes uncover pan of potatoes. Alternatively, if you like your sprouts a little crispier, they can be laid flat side down on an oiled sheet pan or sauteed with a tablespoon of oil in a fry pan on medium high heat.
- Once you put potatoes in oven place an oven safe skillet over medium high heat for 3-4 minutes till drops of water sizzle and bead on the surface when you sprinkle them. When water dries pour 2 tbsp oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two. Season with salt and pepper if desired and place salmon fillets gently into the skillet, making sure not to crowd the pan. The fillets should not touch. Let the salmon sear for 2-3 minutes till a golden brown crust begins to form on the bottom edge of the meat then turn over. At this point pour desired amount of glaze over the top and you can either finish the salmon in the oven, approximately 5-7 minutes or you can turn down the heat to low, cover the pan and let it finish on the stove top.
- Toss the dressing with salad and croutons.
- Divide salmon and veggies onto dinner plates.
- Place salad on 4 separate plates or bowls.
- Garnish as desired with lemon. Salmon can be served with additional glaze if desired.