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Chef Michael Mina

Pan Roasted Salmon

serves 4


  • 4 5 oz salmon filets
  • 2 oz olive oil
  • 20 jumbo asparagus stalks peeled
  • 16 grapefruit segments (2 grapefruits)
  • 8 Red Bliss potatoes
  • 2 oz Balsamic vinegar
  • 3 oz butter
  • salt & butter
Preheat oven to 500° F .
Add asparagus to 1 gallon of boiling salted water .

Blanch until tender approximately 4 minutes. Cool in cold water. Remove.

In a saucepan cover potatoes in cold water with 1 tablespoon of salt. Boil until tender. Remove and cut in half.

Season salmon filets on both sides with salt and pepper. Heat 2 oz of olive oil in large sauté pan. Add salmon. Cook until golden brown on both sides. Remove fat. Place in 500° F preheated oven for 4 minutes.

In a medium saucepan warm 2 oz butter and balsamic vinegar together until butter starts to melt. Add potatoes. Toss until warm.

Warm the asparagus in medium saucepan with 1 oz of whole butter and salt and pepper

Place 5 asparagus stalks in center of plate. Place salmon on top. Place 4 potato halves and 4 grapefruit segments around plate. Drizzle 2 oz of grapefruit vinaigrette over top.

Grapefruit vinaigrette
  • 1 cup grapefruit juice
  • 1/4 cup honey
  • 3 shallots chopped fine
  • 1 t ground coriander
  • 9 T pure olive oil
  • 1 T chopped Italian parsley
  • salt & pepper
Reduce grapefruit juice by 1/2 in non-reactive pan. Pour into a bowl.
Heat honey until honey starts to brown. Add to grapefruit juice.

Sauté the shallots slowly in 1 T of olive oil until translucent. Add to grapefruit mixture.

Add remaining ingredients. Whisk until blended. Adjust seasonings.

Copyright 1996 by Michael Mina




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