Seared Salmon With Mashed Vegetables and Seaweed

By Moira Hodgson

Total Time
30 minutes
Rating
4(8)
Notes
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Ingredients

Yield:six servings

    For the Seaweed

    • 2 to 3tablespoons canola oil
    • 121-by-3-inch strips dulse seaweed

    For the Vegetables

    • 2medium Idaho potatoes, peeled and cubed
    • 2medium parsnips, peeled and cubed
    • 2small white turnips, peeled and cubed
    • 1clove garlic, minced
    • ½cup chopped onion
    • 1leek, chopped
    • Coarse salt and freshly ground pepper to taste
    • ¼cup olive oil
    • ¼cup heavy cream

    For the Shallot Sauce

    • 8ounces shallots, peeled and sliced
    • 2tablespoons olive oil
    • ⅓cup flour
    • 1pint fish stock or clam juice
    • ½tablespoon crushed black peppercorns
    • 2tablespoons balsamic vinegar

    For the Salmon

    • 66-ounce salmon fillets
    • Coarse sea salt and freshly ground pepper to taste
    • 2tablespoons canola or grapeseed oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

788 calories; 52 grams fat; 10 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 13 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 42 grams protein; 1174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.

  2. Step 2

    Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.

  3. Step 3

    Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.

  4. Step 4

    Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.

  5. Step 5

    While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.

Tip
  • Dulse seaweed is available in health food stores, or from Maine Coast Sea Vegetables, Shore Road, Franklin, Me., 04634.

Ratings

4 out of 5
8 user ratings
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